Slow Cooker Chicken Adobo

So, Kramer and I have returned from Aruba. We had an amazing time; words really cannot describe it. We spent day after day lounging on the beach, drinking Balashi and Coronas, reading Abraham Lincoln: Vampire Hunter and Star Wars: Red Harvest, and enjoying the sun, the sand, and the waves. We ate some delicious seafood, had some of the best Thai food I’ve ever had, and even had plenty of Dutch pancakes, as Aruba is still technically a part of the Netherlands. I definitely put on a few pounds between all the rich food and lack of exercise, but it was completely worth it, as I have never been so relaxed in my life. Kramer and I always thought that beach vacations were too boring and sedentary for our taste, but I can’t wait to go on another one.

Well, you can see more of our Aruba trip after the break, after which you will be able to check out the recipe for my Slow Cooker Chicken Adobo, which I must admit, is fantastic. As you know, Knorr has asked me to continue to be a spokesperson for them, writing recipes for their signature Knorr Homestyle Stock. While I am working for Knorr, all of the opinions are my own, and let me tell you, this is one delicious dish. I love the sweet, sticky, vinegar-y taste of chicken adobo, a traditionally Filipino dish, but as you know, I am often too busy to cook a meal from scratch on most weeknights. That’s where my slow cooker comes in. You can just throw this in the pot, set it to low, and come home to a fragrant, tasty dinner all ready to go. You can eat this straight from the pot, or, if you want to get a bit fancier, you can reduce the sauce and broil the chicken for a bit more depth of flavor, although either way is absolutely wonderful. You can check out my other Knorr recipes here; I hope that you do! This is my favorite type of meal; simple, hearty, and family friendly.


Slow Cooker Chicken Adobo
The dock in Aruba – beyond beautiful, right?

Slow Cooker Chicken Adobo
It’s mine, all mine!

Slow Cooker Chicken Adobo
Isn’t he pretty?

Slow Cooker Chicken Adobo
Looking at the fish.

Slow Cooker Chicken AdoboSlow Cooker Chicken Adobo
Kramer doing his best “hay gurl”.

Slow Cooker Chicken Adobo
Another attempt.

Slow Cooker Chicken Adobo
“Where are the pina coladas?”

Slow Cooker Chicken Adobo
Too much sun.

Slow Cooker Chicken Adobo
So modest.

Slow Cooker Chicken Adobo
Heaven, honestly.

Slow Cooker Chicken AdoboSlow Cooker Chicken Adobo
Gimme that camera.

Slow Cooker Chicken Adobo
Now, on to your ingredients.

Slow Cooker Chicken Adobo
Add your minced shallots, garlic, bay leaves, Knorr Homestyle Stock, soy sauce, and apple cider vinegar to the pot.

Slow Cooker Chicken Adobo
Add in your chicken, then set your slow cooker on low for 6 hours.

Slow Cooker Chicken Adobo
Now your chicken is ready to eat! Or you can take it a step further…

Slow Cooker Chicken Adobo
By straining the solids from the liquid.

Slow Cooker Chicken Adobo
And reducing the sauce over medium-high heat for 8-10 minutes.

Slow Cooker Chicken Adobo
Then brush the chicken with the reduced sauce and broil for 1-2 minutes, until slightly charred.

Slow Cooker Chicken Adobo
Serve alongside rice or veggies.

 

5.0 from 1 reviews
Slow Cooker Chicken Adobo
Author: 
 
Ingredients
  • 1 teaspoon olive oil
  • 2 shallots, minced
  • 6 cloves garlic, minced
  • 3 tablespoons brown sugar
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 2 bay leaves
  • ½ cup chicken stock (I used Knorr Homestyle Stock)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup apple cider vinegar
  • 2 pounds chicken thighs and/or drumsticks, excess fat removed
Instructions
  1. Rub the olive oil around the inside of your slow cooker. Mince your shallots and garlic and add them to the pot, along with your brown sugar, black pepper, cayenne pepper, and bay leaves.
  2. Pour your chicken stock, soy sauce, and apple cider vinegar into the pot. Clean any excess fat from your chicken; this more goes for thighs than it does drumsticks, but you don't want too much fat sitting in the pot while you chicken cooks. Add them to the pot, and pour some of the sauce on top of the chicken so it's coated. Set your slow cooker to low and let it cook for 6 hours (if you want to double this recipe, put it on low for 8-10 hours).
  3. When your chicken is ready, remove it from the pan. Now, your chicken will be delicious as it is with a little of the sauce poured on top, but you can always take it up a notch by doing the following.
  4. Set the chicken on a lined baking sheet (on top of a cooling rack in a lined baking sheet, if you have one, but it's not completely necessary). Strain the sauce into a pot, so that you remove the shallots, garlic, and bay leaves from the liquid, and place the pot over medium-high heat. Cook the sauce, stirring frequently, for 8-10 minutes, until reduced to about half.
  5. While you reduce your sauce, preheat your oven to broil. When your sauce has reduced, brush the chicken with it and broil for 1-2 minutes, until slightly charred and crispy. Serve alongside some rice, bread, or steamed vegetables.

 

68 Responses

  1. Looks like a great vaca! I love chicken adobo. Yours pics are gorg.

  2. Looks like a great vaca! I love chicken adobo. Yours pics are gorg.

  3. OMG, LOVE! Love the pictures, love the recipe, love it all! Can’t wait to try the recipe. Now…on to the vacation. I have been thinking about going to Aruba for a while now. Where did you stay? Is there anything you would do differently? I’m in full on vacation planning mode, so any thoughts would be much appreciated. :)

    • Sydney says:

      We stayed at the Marriott Marina, but I would recommend staying a little closer to Palm Beach, which is where we had to go for all the fun restaurants (although there was a great Cuban place near use called Cuban’s Cooking). We loved Papillion the best in Palm Beach, though – everything was so delicious. We went horseback riding and did a sunset “booze cruise”, both of which were SO much fun and I highly recommend them!

  4. Tracy A. says:

    My husband and I have been in Florida for the past two months – heading home next week. I am beginning to make a list of what we need to bring down next year that we didn’t this year. The top two on that list are : printer and crock-pot. It never occurred to me to bring it down – but once without it, I realized how often I use it. The adobo chicken sound like the perfect dish to try upon our return to chilly Central NY!

    • Sydney says:

      It’s always something, right? I never remember quite everything when I leave. I hope you have many more days of warm Florida weather before you have to come back!

  5. Lindsay says:

    Aruba looks BEAUTIFUL! Thanks for the yummy looking recipe – can’t wait to try it out.

  6. Mom says:

    Yumm, a great simple recipe for two college boys to make! The water in Aruba looks amazing!

  7. Anthony says:

    This just begs for some white rice and a fruit salsa – yum! :D

    And welcome back from the vacation; it’s nice to see you made it through such a stressful experience. ;-)

  8. Deanna B says:

    I want to go to Aruba. It looks like heaven. A perfectly turquoise heaven. My room is the exact same color as the water so its meant to be! I had forgotten about my slow cooker, but I think this is the motivation I need to get it out.

  9. Blair says:

    Ladies- get a slow cooker and book your vacay to Aruba. You won’t regret either decision. EVER.

  10. Jane M says:

    NICE VACAY! I wanna go somewhere warm and sunny and have a gorgeous blue ocean view too! WAAAAAAAAAAAAAAH!

  11. John says:

    Sidney, glad you had a great vacation and I look forward to trying the Chicken Adobo recipe. Wanted you to know, I tried your Apple Cider Chicken with Shallots and loved it! Suspected it would go well with pork, and tried it using a small pork loin and a diced fuji apple (added to the oven bake part) and it was super! And those pickled red onions were the perfect side dish. Thanks for coming up with some low fat recipes that I can use.

  12. Chichi says:

    Chicken adobo is awesome. Being Filipino, the sight (and smell!) of adobo on top of hot white rice is like comfort food–except I’m more partial to the pork version :) And yes, coming home to the smell of adobo is priceless! You’re my favorite food blogger and I’m really happy to find a familiar recipe on your site! Aruba looks beautiful, hope you get to visit some of our beaches here, too!

    • Sydney says:

      I hope to, one day! I had a Filipino friend growing up in California and if your beaches are as delicious as your food, I’ve got to get there, soon! I definitely miss barbecues are her house with her family!

  13. Alisa says:

    What a sight for sore eyes! Makes me wish I was there, and the adobo looks wonderful, I can just imagine the meat easily falling off the bone! Did you eat it with rice or with veggies?

  14. [...] Slow Cooker Chicken Adobo What a wonderful get away to the Philippines that is super easy & quick! [...]

  15. Rhonda says:

    It looks absolutely beautiful, I am glad you guys had fun. I pinned the adobo recipe to try, it looks awesome.

  16. Lannie says:

    this looks delicious, but seriously i’m so jealous of you, your vacation looks amazing!!

  17. 9jafoodie says:

    This looks amazing.

  18. I love chicken adobo! it makes me think of my childhood i used to have it all the time

  19. Lisa says:

    I made this for my husband, son and myself for tea tonight and it was absolutely fantastic! I used chicken breasts and shredded them once done then poured some left over sauce on top. We had them with salad and pitta bread.
    I’ll definitely be making this again!

    Love Lisa xxx

    P.S your honeymoon pics are out of this world!

  20. Micah says:

    I’m Filipino and I’ve never tried cooking Adobo with shallots. I’ve gotta try that soon. :) This tastes goes well with tomato salsa or ensaladas too.

    Aruba is beautiful, but must say our beaches here have wider shorelines than in Aruba. A must see. Fine, powder like sand and yes, turquoise waters too :)

    • Sydney says:

      I want to visit one day – I know the food would blow me away!

    • Pankaj says:

      :Hey I believe this is a great piece of work I will dfenietely keep up reading your works, well done. It is very important to have quality contents on the web, we can use them as a reliable source for our projects.I’ve read it with much pleasure and I’m sure I’m gonna read all the other things you will write, well done man!.

  21. Becky says:

    I made this on Sunday, and it was fabulous! My roommate claimed it smelled like kielbasa when she walked in the house. Ha ha…she liked the chicken too.

  22. Leah says:

    I’ve been trying to convince my hubby that Chicken Adobo truly is amazing. This is now the third recipe I’ve tried out. Verdict is … Hubby thinks this is the tastiest chicken he has ever had! Yeah! Thanks for sharing your recipe.

  23. Teri says:

    This was absolutely amazing! We were completely blown away, this will definitely be a keeper! Thank you so much for sharing :)

  24. Steph says:

    Hi! I found this recipe through Pinterest and we just finished eating it for dinner. It was AWESOME! My husband LOVED it and it is definitely going into our “go-to” recipes. Thanks so much!

  25. Jennifer says:

    Made this for supper tonight and it was delicious!

  26. Angela says:

    Can I not slow cooker this recipe? mine isnt here yet, but I desperately want to cook this in the next couple of days – any recipe adaptation for a regular pot?

    • Sydney says:

      Definitely – sear the chicken in some olive oil over high heat until browned on all sides, then bake in the oven for 15-20 minutes at 400 degrees F until cooked through, and make the sauce in the pan that you cooked the chicken in by sauteing the shallots, then garlic, then add in the liquid and reduce it for 20 minutes or so over medium heat until thickened. You could also cook the chicken in with the sauce while it reduces, I’d imagine, but the chicken would take longer to cook.

  27. Carrington says:

    We just had this tonight – the chicken fell off the bone and was super tender but the flavor didn’t really penetrate like I thought it would. Super easy though!

  28. Liz says:

    Looks delicious! What brand of slow cooker do you use and do you recommend it? I’m thinking about getting one and I’d like to get recommendations first. Since I hope to make a ton of your recipes (in addition to the ones I’ve already made), I thought I’d come to Crepes of Wrath for the first recommendation!

  29. [...] Crepes of Wrath Tags: chicken adobo in a crockpot, crockpot chicken adobo, making chicken adobo in a crockpot, [...]

  30. John W says:

    Im making this today for my kids…..I like the concept of adding the brown sugar and reducing the sauce , then finishing off the chicken in the broiler. I added a few strips of red/yellow and green peppers, only because I had some laying around. I will let you all know how it came out.

  31. Hannah says:

    This was great! My family and I ate it all up. It only had to be in the slow cooker for five hours. The sauce is so good.

  32. Joanne says:

    I have a question about your chicken adobo recipe. I bought a little over 2 pounds of thighs and drumsticks, but once I removed the excess fat and skin, I could feel that I removed between 1/4 and 1/2 pounds. Should I adjust the time, or is the 6 hours on low already adjusted to accommodate trimming off the excess? Thanks so much! I’m very excited to try out this recipe.

    • Sydney says:

      Hey Joanne – since it’s dark meat, it’s pretty hard to overcook in the crock pot! I would maybe check on it at 5 hours if you can, but I bet 6 is fine unless you really took every single scrap of fat off of the meat (which I didn’t).

  33. Ethan says:

    I made this for my wife and 2-yr-old and they both absolutely loved it. The color of the chicken wasn’t quite as red as in your picture (more brown), but the flavor was incredible and the meat fell right off the bone. My son even ate some steamed broccoli, as long as we mixed it with some brown rice and the chicken.

  34. […] my favorite {non biological} child’s birthday so we will be spending time with them.  Making slow cooker chicken adobo will give us something yummy to come home to. Monday:  Meatless Monday again this week with a […]

  35. […] I think the tangy garlicky adobo is the most welcoming smell to come home to. I make it in a slow cooker with twice as many shallots as the recipe calls for. Chicken adobo is best with rice but it goes […]

  36. […] apple pie, and marble cake, and they were as much a part of my history as chicken adobo (I use this slow-cooker recipe), lumpia, Chinese tikoy, and chicken apritada. However,  some foods were […]

  37. […] From Crepes of Wrath[/donotprint] […]

  38. Ashley says:

    Do you leave the skin on when you cook it? Or is that considered fat?

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