Slow Cooker Chicken Adobo
CHOW Test Kitchen
The ingredients that go into slow cooker Filipino chicken adobo depend on where you’re from, or how your mother or grandmother made adobo—it’s a source of heated debate. At the dish’s core is meat or poultry braised in a vinegary sauce. This easy, mild version cooks onions, chicken, soy sauce, and vinegar in a slow cooker, and takes advantage of bone-in chicken thighs’ extra flavor from the bones. The onions absorb the savory sauce, and all that’s needed to complete the meal is a pile of steamed rice to soak everything up.
Game plan: This recipe gets better as it sits, and can be made up to 1 day in advance. You’ll need to make steamed rice before you serve.
This dish was featured as part of our Cozy Chicken recipe gallery.
- 4 medium yellow onions, halved and thinly sliced
- 4 medium garlic cloves, smashed and peeled
- 1 (5-inch) piece fresh ginger, cut into 1-inch pieces
- 1 bay leaf
- 3 pounds bone-in, skin-on chicken thighs
- 3/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- Steamed rice, for serving
1Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.
2Remove and discard the skin from the chicken. Arrange the chicken in an even layer on top of the onion mixture.
3Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken.
4Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice.
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