Slow Cooker Filipino Chicken Adobo
This slow cooker Filipino Chicken Adobo turns pantry staples into a glossy, tangy-savory sauce that clings to tender chicken thighs. With minimal hands-on work, you get a deeply comforting weeknight dinner that tastes like it simmered for hours. Serve over rice for a satisfying meal.
Ingredients
- 120 ml cider vinegar
- 80 ml soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons whole black peppercorns
- 10 garlic cloves smashed
- 4 bay leaves
- 2 pounds boneless skinless chicken thighs
- Steamed white rice for serving
- Pickled cherry peppers for garnish
- Thinly sliced scallions for garnish
Instructions
- Pour vinegar and soy sauce into the slow cooker.
- Add brown sugar, peppercorns, garlic, and bay leaves; stir until sugar dissolves.
- Add chicken thighs, turning to coat in the liquid.
- Cover and cook on low for 2 to 2½ hours until chicken is fork-tender.
- Transfer chicken to a plate; strain cooking liquid into a pot, discarding solids.
- Simmer liquid over medium-high heat for 8–12 minutes until reduced by half and coats a spoon.
- Return chicken to slow cooker and pour reduced sauce over it.
- Serve chicken over steamed rice, topped with sauce, pickled peppers, and scallions.
Notes
- Use chicken thighs, not breast, to keep the meat moist during the long cook.
- Strain the sauce before reducing to remove gritty solids.
- If sauce is too salty, add a splash of water; if too sharp, stir in extra brown sugar.
- Make the braising liquid ahead and refrigerate overnight for deeper flavor.
- Leftovers keep in the fridge for up to 4 days; reheat gently on the stovetop.