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Crockpot Chicken Adobo

The EASIEST Crockpot Chicken Adobo

Chicken slowly braised in vinegar, soy sauce, garlic, and bay leaves until fall-off-the-bone tender and bursting with savory flavor. This Filipino classic is simple to make in the slow cooker and tastes even better the next day!
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Filipino, Southeast Asian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds chicken pieces (thighs and drumsticks)
  • 2 tablespoons cooking oil of choice
  • 1/2 cup white vinegar (preferably cane vinegar from the Philippines)
  • 1/3 cup soy sauce
  • 1 whole garlic, cloves separated and crushed (peeled or unpeeled)
  • 2 teaspoons whole black peppercorns (or freshly ground pepper to taste)
  • 3 pieces dried bay leaves
  • 1 tablespoon sugar, optional (for slightly sweeter adobo)
  • 1/4 cup water, optional (for milder sauce)

Equipment

  • slow cooker or crockpot
  • large frying pan for browning chicken
  • Tongs for handling chicken pieces
  • mixing bowl for combining sauces
  • measuring cups and spoons

Method
 

  1. Heat oil in a large frying pan over medium heat. Brown all chicken pieces in batches for deeper flavor and reduced grease. If in a hurry, skip browning or use skinless pieces to minimize fat.
  2. In a small bowl, mix together the vinegar and soy sauce.
  3. Place the browned chicken pieces in the slow cooker. Pour the vinegar-soy mixture over the chicken and evenly distribute garlic, peppercorns, and bay leaves.
  4. Cook on LOW for 5–6 hours, or until chicken is tender and flavorful.
  5. If desired, sprinkle sugar over the adobo during the last 15 minutes or stir it in before serving for a touch of sweetness.
  6. Serve with steamed white rice. This dish can be made 1–2 days ahead; flavors improve as it rests.

Notes

For extra flavor, brown the chicken before slow cooking. Add 1/4 cup of water if you prefer a milder sauce or skip it for a more intense flavor. Sugar balances the vinegar and soy sauce but is optional for low-carb diets. Serve with freshly cooked rice. Best made a day ahead as flavors deepen overnight.