The Best Crockpot Chicken Adobo
Chicken slowly braised in vinegar, soy sauce, garlic, and bay leaves until fall-off-the-bone tender and bursting with savory flavor. This Filipino classic is simple to make in the slow cooker and tastes even better the next day!
Equipment
- slow cooker or crockpot
- large frying pan for browning chicken
- tongs for handling chicken pieces
- mixing bowl for combining sauces
- measuring cups and spoons
Ingredients
- 3 pounds chicken pieces (thighs and drumsticks)
- 2 tablespoons cooking oil of choice
- 1/2 cup white vinegar (preferably cane vinegar from the Philippines)
- 1/3 cup soy sauce
- 1 whole garlic, cloves separated and crushed (peeled or unpeeled)
- 2 teaspoons whole black peppercorns (or freshly ground pepper to taste)
- 3 pieces dried bay leaves
- 1 tablespoon sugar, optional (for slightly sweeter adobo)
- 1/4 cup water, optional (for milder sauce)
Instructions
- Heat oil in a large frying pan over medium heat. Brown all chicken pieces in batches for deeper flavor and reduced grease. If in a hurry, skip browning or use skinless pieces to minimize fat.
- In a small bowl, mix together the vinegar and soy sauce.
- Place the browned chicken pieces in the slow cooker. Pour the vinegar-soy mixture over the chicken and evenly distribute garlic, peppercorns, and bay leaves.
- Cook on LOW for 5–6 hours, or until chicken is tender and flavorful.
- If desired, sprinkle sugar over the adobo during the last 15 minutes or stir it in before serving for a touch of sweetness.
- Serve with steamed white rice. This dish can be made 1–2 days ahead; flavors improve as it rests.
Notes
For extra flavor, brown the chicken before slow cooking. Add 1/4 cup of water if you prefer a milder sauce or skip it for a more intense flavor. Sugar balances the vinegar and soy sauce but is optional for low-carb diets. Serve with freshly cooked rice. Best made a day ahead as flavors deepen overnight.