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Crockpot Chicken Adobo

This Crockpot Chicken Adobo is a comforting Filipino dish with tender, slow-cooked chicken simmered in a tangy and savory sauce made from soy, vinegar, garlic, and bay leaves. The slow-cooking process ensures the chicken is juicy and flavorful, while the sauce develops a glossy, slightly sticky texture that's perfect for spooning over rice. The dish offers a rich, aromatic experience with a balance of acidity and umami in every bite.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in, skin-on preferred
  • 1/2 cup soy sauce dark, slightly sweet preferred
  • 1/2 cup vinegar white or cane vinegar
  • 4 cloves garlic minced
  • 2 bay leaves bay leaves
  • 1 teaspoon sugar optional, balances acidity
  • 1/2 cup water
  • 1 teaspoon black pepper freshly cracked

Equipment

  • Slow Cooker
  • Large skillet
  • Tongs
  • Measuring cup

Method
 

  1. Pat the chicken thighs dry and set aside. Heat a large skillet over medium heat and add a splash of oil. Sear the chicken skin-side down for about 4-5 minutes until golden brown, then flip and sear the other side for 3 minutes. Remove and set aside.
  2. Add minced garlic to the same skillet and cook for about 30 seconds until fragrant and slightly golden, stirring constantly to prevent burning. Pour the garlic and pan drippings into the slow cooker.
  3. In the slow cooker, combine soy sauce, vinegar, water, bay leaves, sugar, and freshly cracked black pepper. Stir well to evenly distribute the ingredients.
  4. Place the seared chicken thighs into the slow cooker, skin-side up, making sure they are partially submerged in the sauce. Cover with the lid.
  5. Set the slow cooker to low for 6 to 8 hours, or high for 3 to 4 hours. During cooking, the chicken will become tender and the sauce will thicken and become glossy.
  6. Check the dish halfway through cooking; if the sauce reduces too much, add a splash of water. When done, the chicken should be falling apart easily and the sauce should be rich and slightly sticky.
  7. Turn off the slow cooker and let the chicken rest for 5 minutes. Taste the sauce and adjust seasoning if needed—adding more vinegar for tang or sugar to balance acidity.
  8. Serve the tender chicken with a generous spoonful of the glossy adobo sauce over steamed rice. Garnish with sliced scallions or herbs if desired for extra flavor.

Notes

For added richness, sear the chicken longer to achieve a crispy skin. You can add potatoes or vegetables early in the cooking process for a more hearty dish. Adjust vinegar and sugar levels to suit your taste preference for tanginess or sweetness.