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
had a 'practice' run with friends before making for a friend visitng from Manila… I was sooooo worried but it was a definite hit.. they even sked for the recipe!
Oh great!! I'll make it for lunch tomorrow! Thank you so much Manila!
Can I brown the chicken the night before, pile ingredients in the crockpot and then cook the next morning?
To be honest, I am entirely unsure about this as I haven't done it this way. Not sure about the health risks involved as well of partially cooking chicken and then leaving it overnight because of salmonella, etc. Some have done so and we're fine with it but that's for chicken baked in the oven where an immediate hot temp is present whereas in a slow cooker – it takes longer to achieve the right temperature to heat up the chicken and kill any remaining bacteria. If you wish, simply just marinate it overnight and cook it the next day. Some Filipinos fry the chicken after it's been fully cooked so you can try that, too.
Love using the slow cooker in the summer. Thanks fo
I'm making this tonight and omg my house smells so yummy! We're excited!
Thanks for the awesome recipe! I love chicken, especially slow cooker. I'm going to try it now
Brooke Crooks, place the fried chicken in fridge then place in slow cooker when ready. What's really needed here is the color.
we love your recipe, thank you so much!!!!
Thanks and glad to know that!
Thank you for this awesome recipe, this is my family new favorite!
So glad to know this Forrest! Appreciate you giving us a feedback!
So glad to find this as I want to cook overnight for Easter lunch tomorrow. Is it best to just keep warm in slow cooker till party time or is there a better way to heat up?
If you keep it that long on the slow cooker, the meat may disintegrate and it may even burn. This only needs about 6 hours really but it all depends on how fast or slow your slow cooker is but I won't risk cooking it overnight as I think that's too long. You can marinate the chicken instead if you like and then cook it on the slow cooker early the next day and you're ready for lunch in 6 hours. 🙂
Hello. I am making this today. The liquid doesn’t look that much. I know you said I can add a bit of water, but don’t want to dilute it. Has anyone had issues with the liquid evaporating before the cooking is done? Thank you.
No, you won’t have a problem with the liquid drying (never with mine) because this is a slow cooker version. Enjoy. Thank you for asking.
This was great – thanks! I didn’t fry the chicken first, as I used boneless and skinless chicken thighs. In the last hour, I added courgette on top, in thin slices, to have some veggies with this. In the past I have added leafy greens in slices and this was delicious too! Thanks so much!
I love that you added courgettes. I have to try that next time. Thanks for letting us know!! Glad you enjoyed this!
I’ve been making adobo for years and it’s still one of our families favorite dishes. We use the wing sections and make a big 8-10lb pot of it and serve it over rice. I love that you’ve included the simple recipe as I see others try to make it and they add or omit too much! I actually plan on making this tonight and since I don’t have a kitchen yet due to a renovation I’ll be using my slow cooker. Question, have you tried doing this in an instant pot? Thanks!!
Yes, if you go to the search box on the right side bar under my photo – you can key in instant pot adobo, if you prefer to make it with that. Thanks!
Hi Abby, I’ve actually made adobo many times and I love it. I’m wondering how long you’d have the crock pot on while reheating? And would you have it on low or high? I’m afraid of overcooking the chicken while reheating. Thanks for the help!
I’ve read that it’s not advisable to use the slow cooker for reheating because it takes so long for the food to reach the proper temperature which makes it a bit risky health-wise so I don’t really use it for reheating. I would either microwave or reheat on the stove top on a low setting (so it doesn’t dry up) until it’s fully heated through. If you still wish to use the slow cooker, length depends on how much you are reheating and how fast your slow cooker is.
Hi quick question just wondering if you could use apple cider vinegar in place of the cane vinegar
Apple cider is a bit too strong but you can offset it with some sugar but if you’re able to get it rice vinegar which is readily available should be a good substitute.
What am I missing? Isn’t Adobo jalepeno peppers in a spicy sauce??
Or is it just a name in this recipe?
No. It’s the Philippine’s national dish and it’s made of chicken or pork. We were also colonized by Spain for about 400 years hence the name Adobo which in Spanish simply means – a marinade or the immersion of food in a stock for flavor – which in this case is Asian stock with soy sauce and vinegar. Hope you try it.
Will chicken breast be okay to use? Thanks!
Yes, you can.Just simply adjust the time of cooking. In the Philippines, we use all parts both dark and white meat chopped in bite size pieces. I tend to use to use the dark meat because they absorb more flavor and very good for slow cooking but that doesn’t mean you can’t use breasts, too. 🙂 Enjoy.
Hello thank you for a slow cooker version of this delicious chicken recipe. I didn’t see the adding of oyster sauce to this like for the instant pot version, do I need to add for slow cooker or just omit? Thank you.
As stated, the oyster sauce is optional so use it according to your preference. When I make Chinese Adobo I use it but I usually don’t when doing regular adobo. Feel free to do what you prefer and hope you enjoy. Thank you!! 🙂
It looks so delicious. Slow Cooker Chicken Adobo is really a great idea, the topping is also very good.
I shall try this delicious dish by my self.
Thanks a lot for this wonderful share.
I just made this using chicken breast since that’s what I had. We did the sweeter version. It is amazing!
So glad you enjoyed this! Thank you for letting us know.
Hi! How much oyster sauce do you use?
There’s no oyster sauce in this recipe. I have many different versions of adobo but this one doesn’t call for it. You can certainly add it if you like according to your taste preference. I will begin with a tablespoon and build-up from there. Enjoy!
how long would I cook on high?
About 3-4 hours. Check after 3 hours if the chicken is already tender. Enjoy. Thanks!
This looks just like my mother in law’s adobo! I can’t wait to try it in the slow cooker. Absolutely amazing.
This slow cooker chicken adobo is so succulent and tasty, one of our favourite chicken recipes!
This slow cooker chicken adobo looks so delicious and tasty! My family and I are going to love this recipe! I can’t wait to give this a try!
I love the whole spices and seasonings in this dish! I use whole bay leaves and black peppercorns in many of my dishes!