Slow Cooker Chicken Adobo
A classic Filipino Chicken Adobo recipe made easy with the help of your slow cooker.
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Ingredients
- 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.
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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.
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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.
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Thinly slice the chilis removing the seeds to make it less spicy, if desired. Add to the slow cooker along with diced onions.
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In a small bowl, whisk together the sauce ingredients and pour over the chicken. Top with the bay leaves.
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Cover the slow cooker and cook for 4 hours on high or 6-7 hours on low.
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Remove bay leaves. Serve the chicken over white rice and spoon the sauce over the chicken.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tablespoon | - | - |
| bone-in skin-on chicken thighs | 8 | - | - |
| head garlic | 1 | - | - |
| whole jalapeño | 2 | - | - |
| diced onion | 1 cup | - | - |
| bay leaves | 4 | Rp 25.000/kg | Rp 10.000 |
| salt and black pepper | - | - | - |
| apple cider vinegar | 0.75 cup | - | - |
| less sodium soy sauce | 0.5 cup | - | - |
| brown sugar | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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