Go Back

Crockpot Chicken Adobo

This slow-cooked chicken adobo features tender chicken thighs simmered in a tangy, savory sauce made with soy sauce, vinegar, garlic, and bay leaves. The dish develops deep, rich flavors with a melt-in-your-mouth texture, topped with a glossy, flavorful sauce. Perfectly set-it-and-forget-it, it offers comforting Filipino flavors in a hands-off meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in, skin-on preferred
  • 1/4 cup soy sauce preferably thick, Japanese-style soy sauce
  • 1/4 cup vinegar white or cane vinegar
  • 4 cloves garlic fresh, smashed
  • 2 bay leaves bay leaves dried or fresh
  • 1 teaspoon black peppercorns whole
  • Optional to taste sugar a pinch to balance acidity

Equipment

  • Large slow cooker
  • Tongs
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Start by trimming excess fat from the chicken thighs and cutting them into large chunks if they’re very big. Keep the skin on for extra flavor.
  2. In a small bowl, mix together soy sauce, vinegar, smashed garlic cloves, bay leaves, and whole peppercorns. Let this marinade sit for a few minutes to deepen the flavors.
    4 pieces chicken thighs
  3. Place the chicken pieces into the slow cooker and pour the marinade over them, making sure all the pieces are coated evenly. Tuck in the bay leaves for aromatic flavor.
    4 pieces chicken thighs
  4. Cover the slow cooker and cook on low for 6 to 8 hours. During cooking, you'll notice the sauce bubbling gently and the chicken gradually becoming tender and juicy.
  5. Once the cooking time is up, check that the chicken is falling apart when gently shredded with a fork. The aroma should be rich, tangy, and inviting.
  6. If the sauce appears too thin, remove the chicken and turn the slow cooker to high. Uncover and let it simmer for 15–20 minutes until the sauce thickens slightly and becomes glossy.
  7. Taste the sauce; if desired, add a pinch of sugar to balance the acidity or adjust with more vinegar if you like it tangier. Return the chicken to the sauce and let it soak up the flavors for another 10 minutes.
    4 pieces chicken thighs
  8. Use tongs to serve the chicken, spooning generous amounts of the glossy, flavorful sauce over each piece. Let it rest for a few minutes to allow the juices to settle.
  9. Enjoy this comforting dish with steamed rice, spooning extra sauce over the top for the perfect finishing touch.

Notes

For extra flavor, sear the chicken skin-side down in a hot skillet for 3-4 minutes before slow cooking to add crispy texture. Skim off excess fat from the sauce after cooking for a cleaner finish. Adjust the vinegar and soy sauce to suit your taste preferences, and feel free to add a small pinch of sugar to balance the acidity.