Slow Cooker Chicken Adobo

Slow-cooker chicken adobo is a tender, juicy, and flavorful chicken recipe traditionally made with simple vinegar and soy sauce-based sauce.

As the kids get older, we have more nighttime events, practices, and things.  I’ve been really, really trying to lean into the slow cooker this year.  My goal is to have a rotation of at least 20 slow cooker recipes we love to throw on our meal plan every week.  I don’t always love slow cooker recipes though, but I do like the idea of having a hot dinner ready and waiting when we get home so I can easily get food on the table, so I’m dedicated to finding them.   This one was an absolute winner!

Chicken adobo is a really easy classic Filipino chicken dish glazed with a simple sauce made with vinegar, soy sauce (or coconut aminos), garlic, and onion.  As expected, the slow cooker turned the typical glaze into a broth, which was honestly really delicious on its own.  But I went ahead and reduced the broth into the glaze to keep it traditional.  But, honestly, when I make this again for my family, I’ll probably skip the reduction step and eat it with the broth.  Seriously, it’s so good! Let me know if you try it!

How to Make Slow Cooker Chicken Adobo 

This is a visual how-to section with an overview. The full printable step-by-step recipe card is at the bottom of this post!

Got to love slow cooker recipes! So easy! Add the vinegar, coconut aminos/soy sauce, peppercorn, brown sugar/coconut sugar, bay leaves, half the onions, and garlic to the slow cooker.  Toss the chicken in the sauce and arrange in an even layer.  Top with the remaining onions, close the lid, and cook for 3-4 hours on high or 6-8 hours on low.  Remove bay leaves when the chicken is done cooking.  Option 1:  Garnish with green onions and dig in.  Option 2:  Drain 1/2 of all the liquid and reduce by boiling the broth in a saucepan on the skillet for 20 minutes or so.  Pour the glaze back over the chicken! 

Swaps and Substitutions 

Let’s talk ingredient swaps and substitutions! This recipe is already dairy-free, paleo-diet friendly, low-carb, and high-protein, but let’s discuss possible substitutions below. 

• Chicken Thighs – This recipe is traditionally made on the stove top with chicken thighs with the skin on for enhanced flavor.  Since the skin won’t get crispy in the slow cooker, I recommend boneless, skinless chicken thighs.  Breasts will work, but they won’t be as flavorful. Drumsticks could work in a pinch, but again, the skin will not get crispy.  
• Coconut Aminos-  Soy sauce is traditional. I used coconut aminos (which are soy-free alternatives to soy sauce).  You can use either, but you can not omit it as this is the basis of the sauce. 
• Distilled White Vinegar –  Do not omit, this is the other basis for the sauce.  In a pinch, you could try to sub rice vinegar or apple cider vinegar, but I have not tried this!
• Peppercorns – I went out and bought peppercorns just for this recipe.  It’s a must-have to make this one!  It’s one of the signatures of the sauce – peppercorns, vinegar, and soy sauce.  If you don’t have peppercorns, you can subground pepper, but you will need way way way less.  In general, the rule is 1/4 tsp black pepper for every 1 tsp of whole peppercorns.  But, black pepper can be really strong so I would air on the side of caution.  I would do no more than 1/4 teaspoon ground black pepper if you need to substitute, maybe even stick with 1/8 teaspoon. 
• Coconut Sugar –  Coconut sugar, brown sugar, or white sugar would work.  You could even sub a little maple syrup, honey, or low-calorie sweeteners like stevia.  You want to add a little bit of sweetener to balance out the vinegar.  
• Bay Leaves – If you don’t have any on hand, just leave it out. Do not substitute.  
• Onions –  I used a sweet onion, but a yellow onion could be substituted.  If you omit it, it will change the flavor of the sauce, but it will still be delicious.  You could add some onion powder at the end. 
• Garlic –  Fresh garlic is best, but you can use minced garlic, garlic paste, or garlic powder if needed.  
• Green Onions – Garnish, optional! 

How to Store and Freeze

How to store chicken adobo: Store in an airtight container in the refrigerator for up to five days.  

How to freeze slow cooker chicken adobo:

Option 1 – Combine chicken with sauce ingredients – vinegar, coconut aminos, garlic, onion, peppercorns, and coconut sugar in a freezer-safe container like a freezer bag for up to 3 months.   Defrost under refrigeration, dump everything in the slow cooker and follow normal directions to cook.  Make sure to use chicken thighs that have never been previously frozen. 

Option 2 –  Freeze cooked chicken adobo in a freezer-safe container for up to 3 months.  If you reduce the sauce, freeze everything together.  If you don’t reduce the sauce, freeze the broth separately.  Remember, the liquid expands, so only fill the broth container 1/2 the way full.  Defrost under refrigeration and make sure to reheat to 165F.  

Serve this with:

We ate our chicken adobo with cauliflower rice and brown rice in bowls!  Here are some additional ideas on how to serve it: 

• Rice
• Steamed Veggies
• Roasted Broccoli 
• Stir Fry Veggies
• Salad Packs like a sesame ginger one would be delicious!

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