Easy Weeknight Winner: Slow Cooker Chicken Adobo

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Craving a savory, satisfying meal without the fuss? Look no further than Chicken Adobo in the crock pot! This Filipino classic is bursting with tangy vinegar and salty soy sauce, and the slow cooker makes it incredibly easy to achieve fall-off-the-bone tenderness.

This recipe is perfect for busy weeknights or relaxed weekends. Simply toss the ingredients together in the morning, and come home to a delicious meal ready to serve. Plus, it’s incredibly adaptable – feel free to adjust the spice level or add your favorite vegetables for a complete one-pot dinner.

Slow Cooker Chicken Adobo - The Magical Slow Cooker
Slow Cooker Chicken Adobo – The Magical Slow Cooker

Ingredients:

3 pounds bone-in, skin-on chicken thighs (or your preferred cut)

  • ½ cup soy sauce
  • ½ cup white vinegar
  • 1 tablespoon brown sugar (optional)
  • 1 whole head garlic, cloves separated and smashed
  • 1 tablespoon whole black peppercorns
  • 4 bay leaves
  • 1 cup water (optional)

  • Directions:

    1. Prep the Chicken: Pat the chicken thighs dry with paper towels. This helps achieve crispier skin later.

    2. Combine the Sauce: In a large bowl, whisk together the soy sauce, vinegar, brown sugar (if using), and 1 cup of water (optional, for a thinner sauce).

    3. Crock Pot Magic: Place the chicken pieces in the slow cooker. Pour the soy sauce mixture over the chicken, ensuring all pieces are evenly coated. Scatter the smashed garlic cloves, peppercorns, and bay leaves on top.

    4. Slow Cook Perfection: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, or until the chicken is fork-tender and the juices run clear.

    5. Serving Up Flavor: Once cooked, transfer the chicken to a serving platter. If you desire a thicker sauce, remove the bay leaves and peppercorns. Using tongs, carefully shred the chicken meat from the bone. Spoon the flavorful adobo sauce over the shredded chicken and serve with fluffy white rice. Enjoy!

    Nutrition Facts:

    (Per Serving, based on 4 servings)

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 8g
  • Cholesterol: 150mg
  • Sodium: 800mg (depending on soy sauce brand)
  • Carbohydrates: 10g
  • Sugar: 5g
  • Protein: 40g

  • Note: These are approximate values and may vary depending on the specific ingredients used.

    Conclusion:

    Chicken Adobo in the crock pot is a guaranteed crowd-pleaser. It’s a flavorful, budget-friendly, and incredibly convenient way to enjoy this Filipino classic. With minimal prep and slow cooker magic, you can have a delicious and satisfying meal ready to go. So ditch the takeout menus and give this recipe a try – your taste buds will thank you!

    FAQs:

    1. Can I use boneless, skinless chicken breasts?

    Absolutely! While bone-in, skin-on chicken thighs offer more flavor, boneless, skinless breasts work well too. Adjust the cooking time to 4-5 hours on LOW or 3-4 hours on HIGH, or until the chicken reaches an internal temperature of 165°F (74°C).

    2. What if I don’t have brown sugar?

    No problem! You can omit the brown sugar entirely for a more traditional adobo or substitute with honey or a pinch of white sugar.

    3. How can I adjust the spice level?

    For a milder adobo, start with less soy sauce or use a low-sodium variety. You can also remove some of the peppercorns before cooking. If you prefer a spicier dish, add a chopped chili pepper like jalapeno or serrano to the slow cooker with the garlic.

    4. What vegetables can I add?

    This recipe is a great base for a one-pot meal. Try adding sliced potatoes, carrots, or bell peppers during the last hour of cooking.

    5. Can I use a different type of vinegar?