Slow Cooker Adobo Chicken
Dive into the rich, tangy, and savory flavors of Slow Cooker Adobo Chicken, a Filipino-inspired dish that's as effortless to make as it is satisfying to eat. This recipe transforms tender, bone-in chicken thighs into a fall-apart masterpiece by simmering them in a flavor-packed blend of soy sauce, white vinegar, garlic, and aromatic bay leaves. A quick browning step adds extra depth to the chicken, while the slow cooker does the hard work, locking in the savory-sweet goodness enhanced by a touch of brown sugar and whole black peppercorns. Served over fluffy white rice and optionally garnished with vibrant green onions, this comforting, one-pot meal is perfect for busy weeknights or meal prep. With minimal hands-on time and maximum flavor payoff, this slow cooker adobo chicken is a must-try for fans of bold, easy-to-make comfort food.
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Recipe Information
Ingredients
- 8 pieces Bone-in, skinless chicken thighs
- 0.5 cup Soy sauce
- 0.25 cup White vinegar
- 0.25 cup Water
- 4 cloves Garlic cloves, minced
- 2 leaves Bay leaves
- 1 teaspoon Whole black peppercorns
- 1 tablespoon Brown sugar
- 1 medium Onion, sliced
- 1 tablespoon Olive oil
- 4 cups Cooked white rice (for serving)
- 2 tablespoons Chopped green onions (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Lightly brown the chicken thighs for 2-3 minutes per side. This step enhances the flavor but is optional.
In a slow cooker, whisk together soy sauce, vinegar, water, minced garlic, brown sugar, and black peppercorns.
Add the sliced onion and bay leaves to the slow cooker. Stir to combine.
Place the browned chicken thighs in the slow cooker, nestling them into the sauce and onion mixture to ensure they are well-coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily pulls apart with a fork.
Remove the bay leaves and discard them. Taste the sauce and adjust seasoning if needed (e.g., add a touch of additional sugar or soy sauce depending on your preference).
Serve the adobo chicken with steamed white rice, drizzling some of the sauce over the rice for extra flavor.
Garnish with chopped green onions for a pop of color and freshness (optional).
Nutrition Facts
Calories |
4073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1308 mg | 436% | |
| Sodium | 5614 mg | 244% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 16.5 g | ||
| Protein | 352.4 g | 705% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4038 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
