This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.

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Recipe Summary

prep:
10 mins
cook:
5 hrs
total:
5 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.

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  • Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

Cook's Note:

You can use 4 pounds skinless, boneless chicken thighs instead, if preferred.

Nutrition Facts

581 calories; protein 58.5g; carbohydrates 3g; fat 35.4g; cholesterol 212.2mg; sodium 1094.5mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
05/06/2020
My husband love this new dish Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/31/2020
It really is as simple to make as the recipe states. I added half of a sliced sweet onion to line the bottom of the slow cooker and it turned out great. The whole family loved this dish. Read More
Rating: 5 stars
02/19/2020
This was an awesome dish! Very flavorful! Read More
Rating: 5 stars
05/06/2020
My husband love this new dish Read More
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Rating: 5 stars
01/10/2021
This is great recipe... simple to make, different, flexible and delicious. One the day I made this, my local stores were out of bay leaf. Instead, I added sweet onion and served it over rice. Side dishes of broccoli and yellow squash with some of the adobo sauce. I can imagine lots of otherway to use this recipe as a foundation, much like a good basic chicken curry recipe lends itself to almost endless improvisation. Read More
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