Slow Cooker Filipino Adobo Chicken
This Slow Cooker Filipino Adobo Chicken features tender chicken in a tangy soy-vinegar sauce. Perfect for a hearty meal, it’s a simple recipe that blends savory, aromatic flavors into a nutritious dish with minimal effort.
Why You’ll Love This Recipe
This Filipino adobo chicken is a nutritious, hearty dinner option that transforms tender chicken in a tangy soy-vinegar sauce into a flavorful delight, perfect for a satisfying meal. Easy to prepare with hands-off cooking, it’s packed with protein and bold taste. Versatile—serve with rice or veggies—this recipe offers a delicious and wholesome indulgence.
Recipe Tips and Tricks
- Sear the Chicken: Enhances flavor and texture.
- Use Fresh Garlic: Adds better aroma.
- Cook on Low: Ensures tender meat.
- Stir Occasionally: Ensures even sauce distribution.
- Check Doneness: Chicken should be fall-off-the-bone tender.
- Avoid Overfilling: Leaves room for juices to blend.
- Serve Warm: Maximizes the savory appeal.
- Thicken Sauce if Desired: Simmer uncovered if too thin.
- Rest Before Serving: Allows flavors to meld.
- Adjust Seasoning: Taste and tweak salt to preference.
Slow Cooker Filipino Adobo Chicken
Tender adobo chicken, savory slow cooker meal.
Ingredients
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup white vinegar
- 1 large onion
- 1 tbsp brown sugar
- 1 tsp black peppercorns
- 2 bay leaves
- 2 tbsp chopped green onions
- 3 lbs chicken thighs
- 6 cloves garlic, minced
Instructions
- Prep the Chicken: Season chicken thighs lightly with pepper.
- Sear the Chicken: Heat a skillet over medium-high heat and sear chicken for 3-4 minutes per side until browned. Transfer to slow cooker.
- Slice the Veggies: Slice onion and mince garlic.
- Combine Ingredients: Place onion and garlic around the chicken in the slow cooker. Add soy sauce, vinegar, bay leaves, peppercorns, brown sugar, and water.
- Season the Dish: Stir to mix the sauce ingredients evenly around the chicken.
- Set the Slow Cooker: Cover and cook on low for 6-8 hours until chicken is tender.
- Check Doneness: Ensure the chicken falls off the bone easily.
- Remove Bay Leaves: Take out bay leaves and discard.
- Rest the Chicken: Let the mixture sit for 10 minutes with the lid off to thicken slightly.
- Serve and Enjoy: Sprinkle with chopped green onions and serve warm, savoring this savory adobo delight!
Notes
- Sear chicken first for flavor; use fresh garlic for aroma.
- Stir occasionally for even cooking; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
- This recipe can be adapted for gluten-free diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 393Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 218mgSodium 872mgCarbohydrates 5gFiber 1gSugar 2gProtein 42g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs (3 lbs): Bone-in, for rich flavor.
- Soy Sauce (½ cup): Low-sodium, for umami.
- White Vinegar (½ cup): For tangy base.
- Garlic (6 cloves): Minced for depth.
- Bay Leaves (2): For aromatic flavor.
- Black Peppercorns (1 tsp): Whole, for a subtle kick.
- Onion (1 large): Sliced for aroma.
- Brown Sugar (1 tbsp): For a hint of sweetness.
- Water (½ cup): To adjust consistency.
- Green Onions (2 tbsp): Chopped, for garnish.
Variations and Substitutions
- Meat Swap: Use pork shoulder or chicken drumsticks.
- Sauce Swap: Replace soy with coconut aminos.
- Vinegar Swap: Use apple cider vinegar for variety.
- Garlic Swap: Use garlic powder if fresh isn’t available.
- Spice Swap: Add chili flakes for heat.
- Onion Swap: Use shallots for milder flavor.
- Sugar Swap: Use honey instead of brown sugar.
- Low-Sodium: Reduce or skip salt based on soy sauce.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat with a splash of water.
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