Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

cook:
5 hrs
total:
5 hrs 10 mins
prep:
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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