Slow Cooker Chicken Adobo
Chicken slowly braised in vinegar, soy sauce, garlic, and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic recipe for chicken adobo in the slow cooker can be made a day ahead and tastes even better the next day!
Love to try other Filipino adobo recipes? Check out this easy and tasty mouth-watering Classic Chicken Adobo, or how about this ultimate Chinese-style Pork adobo without vinegar shared with me in secret by a Filipino-Chinese friend who only makes her adobo this way!
Life does get in the way sometimes. 🙂 I intended to post this well-clamored recipe last week but alas my migraine headache for 3 days in a row totally prevented me from doing so.
So, I apologize to those who were normally awaiting another recipe last week. Things were certainly beyond my control.
I guess, it’s better late than never. Anyway, let me assure you dear readers that this recipe is certainly worth the wait!
As some of you may know, Adobo is the national dish of the Philippines.
It is very popular not only because it truly is tasty but because of ease of preparation and the fact that, at least by Filipino practice, it does not require refrigeration.
The vinegar acts as a preservative and not just a flavor enhancer. This was important during the olden days when refrigeration was virtually unknown.
Hence, the adobo cooking technique which uses vinegar is very popular in our country and is used in many other indigenous dishes.
To make it even easier, I have decided to finally try a slow cooker version for Chicken adobo, after all, it already requires some braising time and the crockpot is the perfect vehicle for this dish.
Some, like hubby, prefer the classic savory taste of adobo. I, on the other hand, prefer a slightly sweeter version. Not really sugary sweet but just a hint of it and, for me, it adds depth of flavor to the dish, too.
I have provided an option for either version so you can choose.
WHAT CAN WE EAT WITH CHICKEN ADOBO?
One thing you shouldn’t forget is the rice which is the perfect side dish for chicken adobo. There is no better pair than rice that can soak up all that tasty adobo sauce.
CAN THE SLOW COOKER CHICKEN ADOBO BE MADE AHEAD?
Yes, it can be made a day or 2 ahead. It would develop even more flavor as it sits in the fridge overnight.
HOW LONG DOES IT TAKE TO COOK THE CHICKEN ADOBO IN THE SLOW COOKER?
It may take between 5-6 hours on low depending on whether the chicken pieces were previously browned ahead or not. It is cooked when the chicken is fully tender and the juices when pierced run clear.
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INGREDIENTS FOR SLOW COOKER CHICKEN ADOBO
- Chicken pieces – use bone-in thighs and drumsticks, the traditional cuts of chicken use for Chicken Adobo
- Oil – (for browning the chicken) – this will lessen the amount of grease as the chicken adobo cooks in the slow cooker.
- White Vinegar – if possible and for a more authentic taste use the sugar cane vinegar from the Philippines but in a pinch rice vinegar works, too.
- Soy Sauce – this refers to is regular seasoning or table soy sauce.
- Whole head Garlic – this is the right amount and adds a lot of flavor to the chicken adobo.
- Black Peppercorns – the use of whole black peppercorns is traditional but freshly ground black pepper may be substituted instead.
- Bay leaves – dried is what’s traditionally used but you may used fresh ones, too.
- A little Sugar – used as flavor enhancer and for those who prefer a slightly sweeter Adobo but leave out if doing low-carb or if you want a more traditional taste. I personally like it with a little sugar, not to sweeten but to balance out the flavors.
INSTRUCTIONS ON HOW TO MAKE SLOW COOKER CHICKEN ADOBO
- Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested but if you are in a hurry, this may be omitted. Alternatively, you can use skinless chicken pieces to avoid the browning process. Mix together in a bowl the vinegar, soy sauce and water.
- Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don’t fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 4-6 hours or until chicken is tender.
- NOTE: If you want a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.
Yield: 6 Servings
Prep Time: 00 hrs. 10 mins.
Cook time: 5-6 hours 00 mins.
Total time: 5 hours 10 mins.
Tags: Adobo, Chicken, Filipino, Asian, Main Dish
Slow Cooker Chicken Adobo
Equipment
- Slow Cooker or Crockpot
Ingredients
- 3 pounds chicken pieces, (like thighs and drumsticks)
- 2 tbsp cooking oil of choice
- ½ cup white vinegar, (preferably the Cane Vinegar from the Philippines)
- ⅓ cup soy sauce
- 1 whole garlic, cloves separated, crushed, left unpeeled or peeled
- 2 tsp whole black peppercorns, (or freshly ground pepper – to taste)
- 3 pieces dried bay leaves
- 1 tbsp sugar or to taste, (for those who prefer a slightly sweeter Adobo but leave out if doing low-carb)
Instructions
- Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested for depth of flavor and to lessen grease accumulation over all. If in a hurry, simply place the chicken pieces in the slow cooker. Alternatively, you can use skinless chicken pieces to avoid the browning process.
- Mix together the vinegar and soy sauce. Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don’t fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 5-6 hours or until chicken is tender.
- For a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.
Notes
Last updated on April 27th, 2026 at 03:15 pm
That looks astoundingly good!
I made this tonight and it was amazing!!!
Yay! So glad to know that. Thank you for letting us know!
This is such a flavorful chicken dish
I am drooling over here! Looks amazing! I am always looking for new slow cooker chicken recipes, this is on my to make list! Nettie
What a fabulous recipe! Can't wait to make it!
I Love slow cooker meals. I can't wait to get my hands on that adobo sauce and get started! The chicken just looks so appetizing!
Oh no! That headache sounds awful 🙁
I love adobo chillies, and they really don't get highlighted enough, so yay for this recipe.
Chicken Adobo looks so flavour packed! Yum!
Sorry to hear about your migraine, Abby. My sister-in-law gets those often and it's so so hard. What a beautiful dish this is and I am headed to the grocery store soon and getting the ingredients. With track season in full swing for my older boys now, I really rely on slow cooker dishes to get a quick meal on the table at night. Can't wait to try it.
I get the visual part of the migraine, so I understand some of what you're going through. They are awful. This slow cooker dish is great for days where you don't want to cook. It's sure to be a family favorite!
I'll be making this!
The headaches are awful! My mom used to have them pretty often! This chicken is right up my alley!
Abby, I have actually never made Chicken Adobo and am excited to try your recipe. I just love the ease of preparation! I am sorry to hear about your migraine and hope you are feeling better!
My slow cooker has been ignored since out move. Time to take it out and make it happy! Absolutely mouthwatering!
Dear Abigail, this is what I love! Your chicken thighs look and sound fabulous…I love the flavors…mouthwatering meal dear! xo, Catherine
My mouth is watering looking at your pictures! Gosh this recipe sounds amazing!
The flavors in this recipe sound amazing!! Pinning so I can try it ASAP!
This sounds incredible!
Thanks for posting. I have always done the tradition adobo recipe on the frying pan like my mother-in-law does, but I will have to try this since us moms don't have a lot of time to cook in the evenings. I hope you are feeling better.
Making this today. It's 7:30 an and my chicken pieces were taken out of the freezer yesterday and placed in fridge. I'm thinking I may need to nuke them to defrost the rest of the way lol. MIL, as you may remember, is from Cebu, so, I will update you if she thinks it's like her momma made. Lol
Hope you all enjoyed it! This is how my hubby likes his adobo. Thanks for trying!
Does the chicken skin stay crispy?
Hi Karen! We were on holiday so haven't caught up on the blog until today. No, the chicken would be cooking for a few hours in the slow cooker so the skin won't be crispy as it would have been soaking for quite a bit. If you want crispier skin – simply fry the chicken after it's been cooked. People either fry it before or after, adobo has many variations and each family have their own style of cooking it. Thanks!
So attractive! So nice to enjoy it.
i've only had chicken adobo with coconut milk, but i can't wait to try this version! i'm interested in how this kind is, since i feel like this is the more popular one (from what i can tell, at least).
Love using the slow cooker in the summer. Thanks for this!
I made a crock pot of this dish and a potful of your Classic Chicken Adobo recipe at the same time (I had too much chicken for my crock pot). I combined them next day in crock pot and reheated on low for an hour. Served with plain basmati rice and combination of broccoli and suey choy that I stir fried in a bit of chicken broth with a few drops of sesame oil. It was a hit – all seven of us had a second helping. Thank you for such great, easy, delicious recipes.
I am absolutely delighted to know this. Thanks for trying and sending us a feedback! 🙂
This recipe is so, so delicious and (per your suggestion to save the sauce) the next day I made an excellent fried rice utilizing leftover sauce, chicken, and rice. This is a recipe I will definitely make again. Superb!
Thanks, Wendy! I am so delighted you enjoyed it. It has become such a hit.