Slow Cooker Chicken Adobo
Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic recipe for chicken adobo in the slow cooker can be made a day ahead and tastes even better the next day!
Ingredients
- 3 poundschicken pieces, ((like thighs and drumsticks))
- 2 tbspcooking oil of choice
- ½ cupwhite vinegar, ((preferably the cane vinegar from the philippines))
- ⅓ cupsoy sauce
- 1whole garlic, (cloves separated, crushed, left unpeeled or peeled)
- 2 tspwhole black peppercorns, ( (or freshly ground pepper – to taste))
- 3 piecesdried bay leaves
- 1 tbspsugar or to taste, ((for those who prefer a slightly sweeter adobo but leave out if doing low-carb))
Directions
- 1
Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested for depth of flavor and to lessen grease accumulation over all. If in a hurry, simply place the chicken pieces in the slow cooker. Alternatively, you can use skinless chicken pieces to avoid the browning process.
- 2
Mix together the vinegar and soy sauce. Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don’t fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 5-6 hours or until chicken is tender.
- 3
For a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.