Slow Cooker Chicken Adobo Recipe

Why You’ll Love This Recipe

Slow Cooker Chicken Adobo is a Filipino classic made effortlessly in a crockpot. This dish features tender chicken simmered in a savory, tangy, and slightly sweet sauce made from vinegar, soy sauce, garlic, and spices. With minimal prep and rich, comforting flavors, it’s the perfect hands-off meal for busy days that still delivers bold, authentic taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or drumsticksoniongarlicbay leaveswhole peppercornssoy saucewhite or cane vinegarbrown sugarwater

directions

Place the chicken in the slow cooker.

Add sliced onions, minced garlic, bay leaves, and whole peppercorns over the chicken.

In a separate bowl, mix soy sauce, vinegar, water, and brown sugar until combined.

Pour the sauce mixture over the chicken.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

Optional: For a thicker sauce, remove the chicken once cooked and simmer the sauce on the stove or in the slow cooker with the lid off for 10-15 minutes.

Serve hot over steamed rice, spooning the sauce generously over the top.

Servings and timing

Serves 4-6 people
Preparation time: 10 minutes
Cooking time: 6-7 hours (low) or 3-4 hours (high)
Total time: 6-8 hours

Variations

Use chicken breast for a leaner option, but thighs yield juicier results.
Add hard-boiled eggs during the last hour of cooking for a traditional touch.
Mix in potatoes or carrots for a complete one-pot meal.
Swap soy sauce with coconut aminos for a gluten-free version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a microwave or stovetop over medium heat until warmed through.
You can also freeze cooked chicken adobo for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use boneless chicken?

Yes, boneless thighs or breasts work well and reduce cooking time slightly.

Is it necessary to brown the chicken before slow cooking?

Not required, but browning adds extra flavor if you have the time.

Can I use apple cider vinegar?

Yes, apple cider vinegar can be substituted but will add a slight fruitiness to the dish.

What if I don’t have whole peppercorns?

You can use freshly ground black pepper as a substitute, but start with a smaller amount.

Do I need to stir the dish while it cooks?

No, just set it and let the slow cooker do the work.

Can I double the recipe?

Yes, as long as your slow cooker has enough space. Cooking time may increase slightly.

Is this dish spicy?

Traditional adobo is not spicy, but you can add chili flakes or sliced peppers for heat.

Can I use sugar alternatives?

Brown sugar substitutes like coconut sugar or erythritol can be used, but taste may vary.

Can I cook it overnight?

Yes, set it on low before bedtime and wake up to a ready-made meal.

Do I have to use onions?

Onions add depth of flavor, but the dish will still be delicious without them.

Conclusion

Slow Cooker Chicken Adobo is a no-fuss, deeply flavorful dish that captures the essence of Filipino comfort food. With its simple ingredients and slow-cooked tenderness, it’s perfect for weeknight dinners or meal prepping ahead. Serve it with rice and enjoy a rich, satisfying meal with every bite.

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