Slow Cooker Chicken Adobo — Damn Delicious

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Slow Cooker Chicken Adobo

When I saw this Crockpot Chicken Adobo post by Julie over at Table for Two, I knew I just had to make it for myself. I mean how can anyone turn down succulent, tender pieces of chicken thighs slow cooked for 8 hours in a sauce bursting with tons of flavor?

Yes, this dish is made in a slow cooker, which means it is an absolute breeze to make. It doesn’t get easier than throwing all the ingredients into one bowl and then letting the slow cooker take care of everything else. When you’re done, just pop the bowl in the dishwasher and you are set. Now how easy was that?

You can definitely go a step further and caramelize the thighs once they’ve been slow cooked but if you decide to devour them as it, it’ll still be a simple, authentic, scrumptious chicken dish. Oh and don’t forget to drizzle with Sriracha!

Slow Cooker Chicken Adobo (adapted from Table for Two Blog, original recipe from Crepes of Wrath):

Yields 4-6 servings

  • 1 teaspoon olive oil
  • 2 shallots, minced
  • 6 cloves garlic, minced
  • 3 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1/2 cup chicken stock
  • 1/3 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 2 pounds chicken thighs, fat trimmed
  • Brown rice, for serving

Lightly oil the inside of the slow cooker. Add the shallots, garlic, brown sugar, cayenne, black pepper and bay leaves.

Add the chicken stock, soy sauce and apple cider vinegar.

Add the chicken and gently toss to combine.

Cover and cook on low heat for 6 hours.

Preheat the oven to broil. Place a cooling rack inside a baking sheet lined with foil.

Remove the chicken thighs from the slow cooker and place onto the prepared baking sheet.

Strain the remaining sauce into a pot and cook over medium high heat, stirring frequently, until reduced by half, about 8-10 minutes.

Brush both sides of each chicken thigh with the sauce.

Place into oven and broil for 2-3, or until slightly charred and crispy.

Serve immediately, with brown rice, if desired.


Also, don’t forget that the LA Food Blogger Bake Sale is less than a week away! Come join us on Saturday afternoon from 11:30AM to 2:00PM at BLD Restaurant. We have an awesome line up of food bloggers and vendors so come on over and help us in the fight against childhood hunger while devouring orgasmically-delicious cookies, cupcakes, donuts, and more!

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