Slow Cooker Adobo Chicken A Filipino Classic Made
Slow Cooker Adobo Chicken is tangy, savory, and comforting.Chicken cooks slowly in a vinegar-soy garlic sauce.The meat becomes tender and full of flavor.A perfect balance of salty, sour, and slightly sweet notes.Easy to prepare with minimal hands-on effort.Best served with steamed rice for a complete meal.
Ingredients
- 1 kg chicken thighs or drumsticks
- ½ cup soy sauce
- ½ cup white vinegar
- 1 cup water
- 6 cloves garlic, crushed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons brown sugar (optional)
- 1 tablespoon cooking oil
Instructions
- Prepare Chicken: Optionally sear the chicken in oil until lightly browned for extra flavor.
- Combine Ingredients: Place chicken in the slow cooker and add soy sauce, vinegar, water, garlic, bay leaves, and peppercorns.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
- Adjust Flavor: Add brown sugar if you prefer a slightly sweeter taste.
- Reduce Sauce (Optional): Transfer sauce to a pan and simmer until slightly thickened.
- Serve: Pour sauce over chicken and serve hot.
Notes
- Use bone-in chicken for richer flavor.
- Do not stir immediately after adding vinegar—let it cook first.
- Adjust vinegar for more or less tanginess.
- Soy sauce adds saltiness—use low sodium if needed.
- Sauce can be reduced for a thicker consistency.
- Best served with plain rice to balance flavors.
- Garlic can be increased for stronger aroma.
- Tastes even better the next day.