I enjoy this dish because it delivers bold flavor with hardly any work. I simply add everything to the slow cooker and let it do the cooking. The chicken becomes fall-apart tender, and the sauce develops a perfect balance of salty, tangy, and slightly sweet. It’s a dependable recipe I turn to when I want something hearty, comforting, and easy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I sometimes add sliced jalapeños or red pepper flakes for heat. I also like adding carrots or potatoes to make the meal heartier. For a deeper flavor, I briefly sear the chicken before placing it in the slow cooker. If I want the sauce thicker, I simmer it on the stovetop after cooking and pour it back over the chicken.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave until heated through. The flavors deepen as it sits, making it even better the next day. It also freezes beautifully for up to 3 months.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I can, though thighs stay juicier and more tender during slow cooking.
Can I cook this on high?
Yes, I cook it on high for about 3–4 hours if I’m short on time.
Why is my sauce too salty?
Different soy sauces vary in saltiness; I use low-sodium if I prefer a milder flavor.
Can I add vegetables?
Absolutely—carrots, potatoes, or bell peppers work well.
How do I thicken the sauce?
I simmer it in a saucepan after cooking until it reduces.
Can I make this recipe ahead?
Yes, I assemble all ingredients in the slow cooker insert, refrigerate overnight, and start it the next day.
Does this freeze well?
Yes, the chicken and sauce both freeze nicely.
Can I use fresh garlic?
Yes, I substitute the garlic powder with minced fresh garlic for a stronger flavor.
Should I remove the bay leaves?
Yes, I always remove them before serving.
What do I serve this with?
I enjoy it over rice, cauliflower rice, or steamed vegetables.
Conclusion
I love making Slow Cooker Chicken Adobo because it delivers deep, comforting flavors with barely any hands-on work. It’s the kind of dish that fills the kitchen with an inviting aroma and makes dinner feel effortless yet special.
A rich, tangy, savory slow cooker chicken adobo made with tender chicken thighs simmered in a flavorful blend of vinegar, soy sauce, garlic, and spices. An effortless, comforting meal with deep, aromatic flavor.
Ingredients
6–8 pounds skinless, boneless chicken thighs
1 large red onion, chopped
1/4 cup apple cider vinegar
3 tbsp soy sauce (low-sodium recommended)
2 tsp garlic powder
1 tsp salt
1 tsp black pepper
3 bay leaves
1 tbsp honey
Sliced green onions or parsley, for garnish
Instructions
Place the chicken thighs in the bottom of the slow cooker. Scatter the chopped red onion over the top.
In a mixing bowl, whisk together the apple cider vinegar, soy sauce, garlic powder, salt, black pepper, and honey.
Pour the sauce mixture over the chicken and onions. Place bay leaves on top.
Cover and cook on LOW for 6–8 hours (or on HIGH for 3–4 hours) until chicken is tender.
Remove bay leaves before serving. Garnish with sliced green onions or parsley.
Notes
Add jalapeños or red pepper flakes for heat.
Include carrots or potatoes to make a heartier meal.
Sear chicken first for deeper flavor.
Simmer sauce on the stovetop after cooking to thicken, if desired.
