Slow Cooker Chicken Adobo

I’ve been so overwhelmed and drained lately because we just moved. It makes it hard to put together lunches or dinners. The easiest solution has been to have a lot of cooked chicken ready to go. I know a lot of people just chuck some chicken breasts in the slow-cooker, but that is entirely too bland for me and I don’t really like stringy meat. This recipe is my salvation. I make a batch on Sundays and pair it with drained, canned green beans throughout the week for lunch. The chicken thighs stay nice and juicy and the vinegar and spices give it a nice tang. This would also work well on salads, on a hamburger bun, with some rice or grits, or on a baked sweet potato. I like my adobo very tart. If you don’t like the taste of vinegar, swap the amounts of soy sauce and vinegar and follow the remainder of the steps. (So use ½ cup white vinegar and 1 cup of soy sauce.)

5.0 from 1 reviews

Slow Cooker Chicken Adobo

 

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Prep time

5 mins

Cook time

3 hours 30 mins

Total time

3 hours 35 mins

 

Tangy, Filipino-style chicken thighs cooked in the slow cooker for a week’s worth of delicious meals.

Author: Tekesha @ EatMoreFoodProject

Serves: 6

Ingredients

• 1 large yellow onion, sliced into rings
• 1 tbsp minced garlic
• ¼ cup ginger, cut into strips
• 3 bay leaves
• ½ cup soy sauce
• 1 tbsp fish sauce
• 1 tbsp black pepper
• 1 tbsp Splenda
• 1 cup distilled white vinegar
• 4 lbs bone-in, skin-on chicken thighs

Instructions

1. Chop and set out your ingredients.
2. Place onion on the bottom of the slow cooker.
3. Place chicken on top of the onions.
4. Top with all remaining ingredients EXCEPT for the white vinegar.
5. Cook on high for 3 hours.
6. Add vinegar and cook for 30 minutes.

Nutrition Information

Calories: 806 Fat: 47 Saturated fat: 13 Carbohydrates: 11 Sugar: 4 Sodium: 1688 Fiber: 2 Protein: 78 Cholesterol: 281

3.2.2929

Gather up:

• 1 large yellow onion, sliced into rings
• 1 tbsp minced garlic
• ¼ cup ginger, cut into strips
• 3 bay leaves
• ½ cup soy sauce
• 1 tbsp fish sauce
• 1 tbsp black pepper
• 1 tbsp Splenda
• 1 cup distilled white vinegar
• 4 lbs bone-in, skin-on chicken thighs

I like to start by spraying my slow cooker with nonstick spray for easier cleanup.

Chop and set out your ingredients.

Place onion on the bottom of the slow cooker.

Place chicken on top of the onions.

Top with all remaining ingredients EXCEPT for the white vinegar.

Cook on high for 3 hours.

Add vinegar and cook for 30 minutes. Leaving the vinegar until the last bit of cooking keeps it fresh and makes sure the meat doesn’t get too trashy.

I discard the skins and the bones and serve it in hearty chunks with some of the adobo gravy and onions.