Go Back

Slow Cooker Chicken Adobo

You get tender, fall-apart chicken in a tangy-savory sauce that clings to every bite, all from your slow cooker with zero browning. This Filipino classic uses vinegar and coconut aminos for deep flavor, and you can finish it saucy or reduce the liquid into a glossy glaze. Set it and forget it for a hands-off dinner that tastes like it simmered all day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Filipino
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless skinless chicken thighs
  • 1/2 cup white distilled vinegar
  • 1/2 cup coconut aminos or soy sauce
  • 6 cloves garlic crushed or minced
  • 1 teaspoon whole black peppercorns
  • 2-3 bay leaves
  • 1/2 medium sweet onion chopped
  • 2 tablespoons coconut sugar or brown sugar

Method
 

  1. Add vinegar, coconut aminos, peppercorns, sugar, bay leaves, half the onion, and garlic to the slow cooker.
  2. Stir until the sugar dissolves.
  3. Add chicken thighs, turning to coat, and arrange in a single layer.
  4. Scatter remaining onion on top.
  5. Cover and cook on high 3-4 hours or low 5-6 hours until chicken shreds easily.
  6. Remove bay leaves.
  7. For a glaze, pour cooking liquid into a saucepan and boil 15-20 minutes until reduced by half.
  8. Pour glaze over chicken and garnish with sliced green onions if desired.

Notes

  • For a spicier kick, add 1 teaspoon red pepper flakes or a sliced Thai chili to the sauce.
  • Swap chicken for pork shoulder or beef chuck; cook 6-8 hours on low for tougher cuts.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze cooled adobo for up to 3 months; thaw overnight before reheating.