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!
One year ago: Chocolate Macaroons
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.
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Just made this today. It is delicious! Everyone loved it even my picky children. Â All I had was bone in thighs and legs and onions instead of shallots and it still came out great.
I don’t recall the Ilokano or Tagalog style of adobe from the Philippines ever having sugar in it, and when we made it we used whole peppercorns and more vinegar. Is this a Spanish style adobo? It is almost more like Japanese yakatori, but still different because of the lack of fresh ginger root. Just wondering.
This is more of a doctored-up Filipino-style adobo.
I came across this recipe on interest several months ago and have made it several times since. It is so good!!!!!! We use to go to a local restaurant to get Adobe pork but once I found your recipe we just make it at home now. I have tried the recipe with chicken thigh and with pork ( boston butt roast or caritas cut of pork) and both turn out perfect. My family favors pork but that is just or personal preference.