Slow Cooker Filipino Chicken Adobo This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.
Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.Advertisement
Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).
Per Serving: 581 calories; protein 58.5g; carbohydrates 3g; fat 35.4g; cholesterol 212.2mg; sodium 1094.5mg. You can use 4 pounds skinless, boneless chicken thighs instead, if preferred.