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Slow Cooker Chicken Adobo

This slow cooker chicken adobo transforms a Filipino classic into a set-it-and-forget-it comfort dish. Juicy chicken thighs simmer in a savory, tangy sauce made from soy, vinegar, garlic, and bay leaves, developing tender texture and rich flavor over hours of gentle cooking. The final dish boasts a glossy, flavorful sauce with crispy skin on the chicken and a fragrant aroma filling your kitchen.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably with bone for flavor
  • 1/2 cup soy sauce dark soy preferred for richness
  • 1/4 cup vinegar white or rice vinegar for brightness
  • 4 cloves garlic fresh, crushed
  • 2 bay leaves bay leaves dried
  • 1 tablespoon sugar balances the acidity
  • 1/2 cup water or chicken broth use low sodium for control

Equipment

  • Slow cooker
  • Skillet
  • Sharp knife
  • Cutting board
  • Tongs
  • Spoon

Method
 

  1. Prepare your ingredients: trim excess fat from the chicken thighs and pat them dry. Crush the garlic cloves and set aside.
  2. Heat a skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear for 3-4 minutes until the skin is golden and crispy. Flip and sear the other side for about 2 minutes. Remove and set aside; this step adds flavor and texture to the chicken.
  3. In the slow cooker, combine soy sauce, vinegar, crushed garlic, bay leaves, sugar, and water or broth. Stir well to dissolve the sugar and create a flavorful base.
  4. Place the seared chicken thighs into the slow cooker, skin-side up, ensuring some garlic and bay leaves are submerged in the sauce. Pour the prepared sauce over the chicken.
  5. Set the slow cooker to low and cook for 6 to 8 hours, or on high for about 4 to 5 hours. The house will fill with a fragrant aroma of garlic, soy, and vinegar as the chicken slowly becomes tender and flavorful.
  6. Once cooked, taste the sauce and adjust seasoning if needed. If you prefer a thicker sauce, remove the chicken and turn the slow cooker to high. Simmer uncovered for 15-20 minutes until the sauce slightly thickens.
  7. Let the chicken rest for about 10 minutes to allow the juices to redistribute. This keeps the meat tender and moist.
  8. Serve the chicken hot, spooning plenty of the glossy, flavorful sauce over each piece. Garnish with herbs or sliced scallions if desired, and enjoy the rich, tangy aroma and tender texture.