Description

A flavorful Filipino dish made easy in the slow cooker, this Chicken Adobo features tender chicken simmered in a tangy, savory, and slightly sweet soy-vinegar sauce.

Ingredients

2 lbs bone-in, skinless chicken thighs
1/2 cup soy sauce
1/2 cup white vinegar
1/2 cup water
6 cloves garlic, minced
2 bay leaves
1 tsp black peppercorns
1 tbsp brown sugar (optional)
1 medium onion, sliced
2 tbsp cooking oil
1 tbsp cornstarch (optional, for thickening)
Salt and pepper to taste

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Instructions

Heat the oil in a skillet over medium heat and brown the chicken thighs on both sides.
Place the browned chicken into the slow cooker.
Add sliced onion, minced garlic, soy sauce, vinegar, water, bay leaves, peppercorns, and brown sugar (if using) to the slow cooker.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Optional: Remove the chicken and pour the sauce into a pan. Mix cornstarch with a tablespoon of water, stir into the sauce, and simmer until thickened.
Serve the chicken with the thickened sauce over steamed rice.

Notes

You can substitute chicken thighs with drumsticks or bone-in breasts.
Adjust the amount of vinegar and soy sauce to your taste preference.
This dish is traditionally served with white rice.
Leftovers taste even better the next day as the flavors deepen.