Chicken Adobo is one of the most famous dishes in the Philippines. It can be prepped in less than 10 minutes and happens to be one of the best comfort foods, no matter where you are from!
Unlike some Southeast Asian dishes that can require hard-to-find ingredients, Chicken Adobo features familiar kitchen staples such as soy sauce, vinegar, and bay leaves. This dish is best (and most easily) made in a slow cooker. If you like using your crock pot, definitely add this recipe to your list!
History of Chicken Adobo
I was curious about the history of Chicken Adobo and learned that centuries ago, Filipinos used vinegar and salt to help preserve their meat. The Spanish colonized the Philippines in the late 16th and early 17th century. They called any native dish that had been marinated before cooking “adobo.” While Chicken Adobe is now the unofficial dish of the Philippines, other meats can also be cooked using this method.
Prep time is less than 10 minutes
I promise this recipe could not be any easier! Put some sliced onions, smashed garlic cloves and a bay leaf in the bottom of your slow cooker. Sprinkle in some peppercorns or a bit of freshly ground black pepper. I also add some chunks of raw ginger. This isn’t totally traditional, but I love the flavor.
Next, lay the chicken thighs on top. And finally, whisk together the soy sauce, vinegar and a bit of sugar together in a small bowl. Pour over the chicken and your ready to go! If you need a gluten-free option, substitute tamari or liquid aminos for the soy sauce.
You can either cook on low or high setting. I like to garnish this dish with some sliced spring onions and serve with your choice of rice. This juicy, fall-off-the-bone chicken is perfect for a weeknight dinner since it can be easily prepped in a slow cooker within a few minutes.
Note: If you don’t have a slow cooker, you can also marinate the meat in the soy sauce and vinegar for a few hours. Bring the chicken and marinade to a boil on high heat. Lower the heat, cover, and simmer for 30 minutes stirring occasionally Uncover and cook for an additional 20 minutes or until chicken is tender.
Slow Cooker Chicken Adobo
Chicken Adobo is one of the most famous dishes in the Philippines. Unlike some Asian dishes that require hard-to-find ingredients, Chicken Adobo features familiar items such as soy sauce and vinegar.
- 4 medium yellow onions halved and thinly sliced
- 4 medium garlic cloves smashed and peeled
- 1 bay leaf
- 1 teaspoon black peppercorns or ½ teaspoon of freshly ground pepper
- 3 pounds bone-in chicken thighs (skin removed)
- 3/4 cup soy sauce
- 1/4 cup rice vinegar apple cider or white can be used
- 1 tablespoon brown sugar
- Steamed rice for serving
- 2 inches fresh ginger, sliced can be added to onion and garlic
Place the sliced onions and smashed garlic in an even layer in the slow cooker. Add the bay leaf and sprinkle in the peppercorns.
Arrange the chicken in an even layer on top of the onion and garlic mixture.
Whisk the soy sauce, vinegar, and sugar together in a small bowl and pour it over the chicken.
Cover and cook until the chicken is cooked through and falling off the bone, about 4 hours on high or longer on low. Serve with steamed rice.
If you don’t have a slow cooker, you can also marinate the meat in the soy sauce and vinegar for a couple of hours. Bring the chicken and marinade to a boil on high heat. Lower the heat, cover, and simmer for 30 minutes stirring occasionally. Uncover and cook for an additional 20 minutes or until chicken is fork tender.