Chicken Adobo

Chicken Adobo

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Prep Time 00:00
Cook Time 4 hrs  30 mins
Temp High
Yield Serves 4

This is a classic dish from the Philippines, modified to work great in the slow cooker. This is the easiest and the most tastiest chicken dinner you will ever make.

Ingredients

  • 8 frozen chicken thighs
  • 1/2 Cup soy sauce
  • 1 Cup water
  • 1/2 Cup vinegar
  • 2 cloves of garlic
  • 2 Teaspoons coarse ground black pepper
  • 2 bay leaves

Directions

  1. Step One

    Put all ingredients into slow cooker.

  2. Step Two

    cook on HIGH 4.5 hours, serve over rice

Crockin' Reviews Add Review
  1. Mike

    Your review has been submitted and should appear on the site shortly.

    I’ve been making this for many years. A key ingredient is missing from the above recipe which is fresh ginger. I have the recipe from a Philippine cook.

    Marinate all ingredients in a pot for an hour or so!

    • 1 whole chicken, cut into 10 pieces, or 8-10 pieces legs and thighs
    • 2 tbs. coconut oil (or any cooking oil)
    • 1 onion, sliced and a few white potatoes if you like (Philippines do)
    • 5-10 cloves garlic, chopped (I usually use 10, but you can adjust to taste)
    • 4-5 bay leaves
    • Black Pepper (Don’t be shy! I usually use 15-20 twists of the pepper mill)
    • 1 tablespoon brown sugar
    • ½ cup soy sauce
    • ¼ cup apple cider vinegar
    • 1 to 1 ½ cups chicken broth
    • 1 (5 inch) piece of ginger minced or less to your taste
    Instructions
    1. Heat the oil over medium-high heat
    2. When oil is hot, brown the chicken pieces on both sides then remove to plate
    3. If there is a lot of chicken fat, you can drain some of it (but I usually leave it all)
    4. Add onions and sauté until they start to soften
    5. Add in garlic and continue to sauté for another minute or so
    6. Add the rest of the ingredients and bring to a simmer
    7. Add the chicken back into the pan
    8. Cook on slow cooker for about 4-5 hours
    9. Put pan with sauce over medium high heat, and let sauce reduce, stirring often until thickened (about 10-15 minute
    10. Serve chicken, and cover with sauce (Put some on Jasime rice, too!)

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  2. michele

    Your review has been submitted and should appear on the site shortly.

    I am making this now and it is VERY watery. Doesn’t look anything like the picture and
    the chicken is done. Still have 1 and a half hour to go. Is it supposed to be cooked with
    the lid on?

  3. Joan

    Your review has been submitted and should appear on the site shortly.

    Hi is the sauce supposed to thicken????

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  4. Your review has been submitted and should appear on the site shortly.

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  5. Tessa

    Perfect! It tasted exactly as my mom made it. Thank you! This is definitely a keeper. :)

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  6. Crockin Girls

    Crockin Girls

    Also, you can cook it on low for about 7 hours.

  7. Crockin Girls

    Crockin Girls

    If you put it in frozen, you can add about an hour to the cook time.

  8. Elizabeth

    I am going to make this sometime this next week. Can I put this in for 7-8 hours if I have it frozen?

  9. Melissa

    My mother has been making this since before I was born. It is one of my top favorite meals!! She uses drumsticks. Love love it!

  10. Lisa

    I like chicken breasts…..how many should I use in place of thighs? Any prep/cooking time deviations?

  11. MRB

    So easy and delicious. My family loved it. I halved the recipe, using only 4 frozen thighs and half of the rest of the ingredients. (I did use garlic powder instead of fresh garlic; I didn’t have any fresh on hand.) I cooked on low for 3.5 hours. I served it over rice with fresh chives on top, like in the picture.

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  12. debbie

    debbie

    Can you serve the sauce, also?

  13. margaret

    Yes…you can cook on low for 7-8 hrs, Chicken should be moist, but still firm enough to be intact with the bone. Caution…do not over cook. You don’t want pull pork.

  14. Nicole

    Just made this for supper. So easy and taste was fabulous. Family loved it. This will be a regular in our house.

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  15. Sheri F.

    Can this recipe be cooked on low? If so, for how long?

  16. margaret

    I forgot to add that you can use unfrozen chicken thighs too. I used frozen because I didn’t have time to defrost. That’s why I love this recipe so much, it’s easy and versatile.

  17. margaret

    You can take the skin off for a low fat version, but leave the bone in. The bone gives it a richer flavor. Everyone…Please leave a review and rating. Thanks to all for trying my recipe.

  18. Nicole

    Is it okay to leave the skin and bone in on the thighs?

  19. Sarah

    Excellent recipe! Lot’s of flavor. Will make it again. Served with steamed white rice and stir fry vege’s!

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  20. margaret

    I used regular white vinegar.

  21. Camille M.

    What kind of vinegar do you use?

  22. margaret

    The bay leaves will add that special, what is that flavor. If you don’t like the taste of it, trying using less leaves. Margaret

  23. Niki

    Can this be made without the bay leaves? or would the flavor be to drastically impacted?

  24. Brianne

    Made this and it was so easy and amazing… My in laws loved it as well.

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  25. Nicole

    Nicole

    I made this wonderful dish last night and my husband was wow this is so good please make it again . I love when he tells me to make dishes again . Thank you cracking girls !

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