Slow Cooker Filipino Chicken Adobo


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

Prep Time:
10 mins
Cook Time:
5 hrs
Total Time:
5 hrs 10 mins
8 servings


  • 6 pounds skin-on, bone-in chicken thighs

  • 2 teaspoons whole black peppercorns

  • 12 cloves garlic, smashed and peeled

  • 4 bay leaves

  • ½ cup soy sauce

  • 1 cup distilled white vinegar


  1. 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.

  2. 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 (per serving)

581 Calories
35g Fat
3g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 581
% Daily Value *
Total Fat 35g 45%
Saturated Fat 10g 50%
Cholesterol 212mg 71%
Sodium 1095mg 48%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 59g
Vitamin C 2mg 8%
Calcium 41mg 3%
Iron 4mg 20%
Potassium 565mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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