Slow Cooker Chicken Adobo

How to make chicken adobo! This iconic Filipino dish is so comforting! It's savory, tangy, garlicky, and easy to make!

This Instant Pot Filipino Chicken Adobo is absolutely delicious and on the table in 30 minutes! A fantastic family dinner recipe from our family to yours.

Slow Cooker Brown Sugar Garlic Chicken is the perfect weeknight meal. Simply put the ingredients in the crockpot and you will end up with the best chicken dish ever!

This slow cooker orange chicken is made with tender bites of chicken drenched in a sweet and savory glaze. It's so easy to make with just a quick browning of the meat then everything gets dumped in the crockpot. Make this copycat recipe and serve it with rice and a side of steamed broccoli the next time you're craving your favorite takeout!

When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.

This authentic Filipino chicken adobo is easy to make and easy on the budget! This chicken in adobo sauce (a mixture of soy sauce, white wine vinegar, and water, complete with loads of chopped garlic and freshly cracked peppercorn) is a wonderful Filipino main dish that is traditional and tasty! It can easily be made gluten-free by subbing soy sauce for tamari or coconut aminos (also soy-free).

Adobo, often referred to as the national dish of the Philippines, is a braise of meat, seafood or vegetables in a mouth-watering sauce of vinegar, soy sauce and other spices (and sometimes a coconut milk). It is a technique that has been used by Filipinos long before colonization, and variations abound by region, household and personal taste. This version calls for bone-in, skin-on chicken pieces, but you can also use boneless, if you prefer (see Tip). Cane vinegar, available at specialty markets and online, is most commonly used for its mild flavor, but you can also use white, cider or rice vinegar. Be sure to taste and balance the tang from the vinegar with sugar. Serve with rice, generously spooning the zippy sauce on top.