Best 3 Slow Cooker Filipino Chicken Adobo Recipes

Slow cooker Filipino chicken adobo is a delicious and easy-to-make dish that is perfect for busy weeknights or casual gatherings. This classic Filipino dish is made with chicken, soy sauce, vinegar, garlic, and bay leaves, and is typically cooked low and slow in a traditional clay pot or Dutch oven. Slow cooker chicken adobo is a popular variation of the dish, as it allows for hands-off cooking and results in tender, flavorful chicken that falls off the bone. Here, we present a step-by-step guide to making the best slow cooker Filipino chicken adobo, complete with tips and suggestions for achieving the perfect balance of flavors.

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FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION

Filipino Adobo (Pork or Chicken) With Slow Cooker Variation image

For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! NOTES - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.

Provided by Acerast

Categories Meat

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

Steps:

Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
Stove top instructions.
Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
Allow everything sit at room temperature for at least 15 minutes.
Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
Remove lid and cook 10 minutes more.
Serve with rice.
Slow Cooker instructions.
Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
Allow meat to sit at room temperature for at least 15 minutes.
Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
Serve with rice.
(Freezer instructions courtesy of Erindipity).
To freeze: Combine all ingredients in a ziptop bag. Freeze.
To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

SLOW COOKER FILIPINO CHICKEN ADOBO

Slow Cooker Filipino Chicken Adobo image

This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.

Provided by michellekay

Categories World Cuisine Recipes Asian Filipino

Time 5h10m

Yield 8

Number Of Ingredients 6

Ingredients

6 pounds skin-on, bone-in chicken thighs
2 teaspoons whole black peppercorns
12 cloves garlic, smashed and peeled
4 bay leaves
½ cup soy sauce
1 cup distilled white vinegar

Steps:

Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 580.6 calories, Carbohydrate 3 g, Cholesterol 212.2 mg, Fat 35.4 g, Fiber 0.4 g, Protein 58.5 g, SaturatedFat 9.9 g, Sodium 1094.5 mg, Sugar 0.3 g

SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO

Slow Cooker Filipino-Style Chicken Adobo image

Philippine adobo is a popular Filipino dish and cooking style that can be made with meat, seafood, or vegetables marinated in soy sauce, garlic, vinegar and spices. My version is made easier by letting the slow cooker do the work for you!

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup cider vinegar or distilled white vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
2 teaspoons whole black peppercorns
10 cloves garlic, peeled and smashed
4 bay leaves
8 boneless, skinless chicken thighs (about 2 pounds)
Steamed white rice, for serving
Pickled cherry peppers, for garnish
2 scallions, thinly sliced

Steps:

In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.

Tips:

Choose the right cut of chicken: Bone-in, skin-on chicken thighs or drumsticks are best for this recipe as they stay moist and flavorful during the long cooking process.
Use a quality soy sauce: Opt for a naturally fermented soy sauce for a richer, more complex flavor.
Don't skip the vinegar: The vinegar adds a tangy brightness to the adobo sauce and helps to tenderize the chicken.
Add aromatics: Ginger, garlic, and bay leaves add depth of flavor to the adobo sauce.
Use a slow cooker liner: This makes cleanup a breeze and prevents the sauce from sticking to the pot.
Cook on low for 8 hours or high for 4 hours: The longer you cook the chicken, the more tender it will be.
Serve with rice: Adobo is traditionally served with rice, which helps to soak up the delicious sauce.

Conclusion:

This slow cooker Filipino chicken adobo is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and fall-off-the-bone, and the sauce is rich and tangy. Serve it with rice and your favorite sides for a complete and satisfying meal.