Slow Cooker Adobo Chicken

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

Course Dinner

Cuisine Asian

Keyword Crockpot Chicken Adobo, Slow Cooker Chicken Adobo

Prep Time 15

Cook Time 3 20

Total Time 3 35

Servings

Calories 242kcal

Author Kelli Shallal MPH RD

Equipment

Ingredients

3 lbs boneless skinless chicken thighs
½ cup white distilled vinegar
½ cup coconut aminos or soy sauce
6 cloves garlic crushed or minced
1 teaspoon black peppercorns
2 - 3 bay leaves
½ sweet onion chopped
2 tablespoon coconut sugar or brown sugar

Instructions

Add the vinegar, coconut aminos/soy sauce, peppercorn, brown sugar/coconut sugar, bay leaves, half the onions, and garlic to the slow cooker. Mix to combine.
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 5-6 hours on low. Remove bay leaves when the chicken is done cooking.
Option 1: Garnish with green onions and dig in.
Option 2: Drain ½ to all of 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!

Video

Notes

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 ½ the way full. Defrost under refrigeration and make sure to reheat to 165F.

Nutrition