Slow Cooker Chicken Adobo Recipe

Slow Cooker Chicken Adobo Recipe

How To Make Slow Cooker Chicken Adobo

Take this traditional Filipino dish and turn it into the most tender chicken adobo meal you’ve ever had. Grab that slow cooker, and start cooking.

Preparation: 10 minutes
Cooking: 4 hours 10 minutes
Total: 4 hours 20 minutes



  • 1tbspolive oil
  • 8 chicken thighs
  • 1headgarlic
  • 2wholejalapenoor serrano chilis
  • 1cuponiondiced
  • 4bay leaves
  • kosher salt
  • black pepperfreshly ground
  • ¾ cupapple cider vinegar
  • ½cuplow sodium soy sauce
  • ¼ cupbrown sugar


  1. Heat the olive oil in large skillet over medium heat.

  2. Season the chicken with salt and pepper. Cook the chicken in the skillet until golden brown and crispy on all sides for approximately 10 to 15 minutes and transfer to the slow cooker.

  3. Cut the garlic lengthwise to expose the top of the garlic cloves being careful not to break the bulb apart. Place the garlic with the chicken in the slow cooker.

  4. Thinly slice the chilis removing the seeds to make it less spicy, if desired. Add to the slow cooker along with diced onions.

  5. In a small bowl, whisk together the sauce ingredients and pour over the chicken. Top with the bay leaves.

  6. Cover the slow cooker and cook for 4 hours on high or 6 to 7 hours on low.

  7. Remove bay leaves. Serve the chicken over white rice and spoon the sauce over the chicken.


  • Calories: 785.77kcal
  • Fat: 2.61g
  • Saturated Fat: 0.37g
  • Monounsaturated Fat: 1.36g
  • Polyunsaturated Fat: 0.58g
  • Carbohydrates: 164.38g
  • Fiber: 2.94g
  • Sugar: 143.98g
  • Protein: 24.13g
  • Sodium: 9229.92mg
  • Calcium: 241.35mg
  • Potassium: 1356.21mg
  • Iron: 5.44mg
  • Vitamin A: 3.36µg
  • Vitamin C: 7.72mg
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