Slow Cooker Filipino Chicken Adobo

Slow Cooker Filipino Chicken Adobo This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

6 pounds skin-on, bone-in chicken thighs
2 teaspoons whole black peppercorns
12 cloves garlic, smashed and peeled
4 bay leaves
½ cup soy sauce
1 cup distilled white vinegar

Time Details

PREP :

COOK : 5 hrs

TOTAL : 5 hrs 10 mins

SERVING : 8

YIELD : 8 servings

Step 1

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.

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Step 2

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.