Slow Cooker Chicken Adobo
A classic Filipino Chicken Adobo recipe made easy with the help of your slow cooker.
Foto: Spend With PenniesIngredients
- 1 tablespoon olive oil
- 8 bone-in skin-on chicken thighs ( and/or drumsticks)
- 1 head garlic
- 2 whole jalapeño ( or serrano chilis)
- 1 cup diced onion
- 4 bay leaves
- salt and black pepper
- ¾ cup apple cider vinegar
- ½ cup less sodium soy sauce
- ¼ cup brown sugar
Steps
Heat the olive oil in large skillet over medium heat.
Season the chicken with salt and pepper. Cook the chicken in the skillet until golden brown and crispy on all sides, approximately 10-15 minutes. Transfer to the slow cooker.
Cut the garlic lengthwise to expose the top of the garlic cloves being careful not to break the bulb apart. Transfer the garlic to the slow cooker.
Thinly slice the chilis removing the seeds to make it less spicy, if desired. Add to the slow cooker along with diced onions.
In a small bowl, whisk together the sauce ingredients and pour over the chicken. Top with the bay leaves.
Cover the slow cooker and cook for 4 hours on high or 6-7 hours on low.
Remove bay leaves. Serve the chicken over white rice and spoon the sauce over the chicken.
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