Description
This Slow Cooker Chicken Adobo recipe offers a flavorful and effortless way to prepare a classic Filipino dish. Tender chicken thighs are simmered in a tangy and savory sauce made with soy sauce, rice vinegar, garlic, and a touch of brown sugar. Slow cooking ensures the meat is juicy and infused with the rich marinade, making it perfect for a comforting weeknight meal served with steamed rice and vegetables.
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken thighs
- 2 teaspoons jarred minced garlic
Marinade and Sauce
- ¼ cup soy sauce (or tamari sauce for a gluten-free version)
- ¼ cup rice vinegar
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (or tapioca flour)
- 1 tablespoon water (for cornstarch slurry)
Instructions
- Prepare the slow cooker: Place the boneless skinless chicken thighs into the slow cooker, then add the jarred minced garlic evenly over the top.
- Make the marinade: In a small bowl, combine the soy sauce, rice vinegar, brown sugar, and black pepper. Stir well until the sugar is dissolved, then pour the marinade evenly over the chicken in the slow cooker.
- Cook the chicken: Cover the slow cooker with its lid and cook on high for 2 to 3 hours or on low for 4 to 6 hours. Ensure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Thicken the sauce (optional): To thicken the sauce, remove the chicken from the slow cooker and set aside. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth to create a slurry. Pour the slurry into the remaining sauce in the slow cooker, then turn the heat to high. Let it cook and stir occasionally until the sauce thickens to your desired consistency.
- Serve: Plate the chicken with steamed rice and vegetables, then drizzle generously with the thickened adobo sauce. Enjoy your flavorful and tender chicken adobo!
Notes
- Use tamari sauce instead of soy sauce for a gluten-free version.
- Chicken thighs are recommended for juiciness, but chicken breasts can be used with slightly shorter cooking times.
- Make sure to check the internal temperature to avoid undercooked chicken.
- The sauce can be thickened or left as is, depending on your preference.
- Leftovers keep well and can be refrigerated for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Filipino
