Recipes Cuisine Asian Filipino Slow Cooker Filipino Chicken Adobo 3.5 (15) 15 Reviews 1 Photo This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice. Recipe by michellekay Updated on January 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 10 mins Cook Time: 5 hrs Total Time: 5 hrs 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 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 Directions 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. 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. I Made It Print Nutrition Facts (per serving) 581 Calories 35g Fat 3g Carbs 59g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved