Slow Cooker Adobo Chicken

SUBMITTED BY: ADRIENNELAPP PHOTO BY: terka

"An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice."

PREP TIME	30 Min
COOK TIME	8 Hrs
READY IN	8 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces

READ REVIEWS (299)

DIRECTIONS

Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 22, 2004 by HeyMomma

I really enjoyed this recipe. I'm a this 'n that type of cook so I added about a 1/4-1/2 cup of brown sugar, two more cloves of garlic, about 3/4 cup of water, a good inch or so of fresh chopped ginger, and I used six whole legs (leg and thigh combo) with the skins peeled off. I loved the sauce so much that I buttered a casserole dish, put in a cup of long-grain uncooked white rice(basmati) and put about five ladlefuls of juice(maybe 2 1/2 cups) from this adobo chicken and 1/2 cup of water and baked the rice covered at 425 for a half hour. Yummy!!

26 users found this review helpful

Reviewed on Dec. 29, 2005 by JC Perez

My Filipino family has made this adobo for many years using 1/3 cup soy sauce, 1/4 cup red wine vinegar, 1 cup water, and 2 bay leaves. A generous amount of granulated garlic or garlic powder can be used in place of fresh garlic. Serve over white rice. Delicious!

24 users found this review helpful

Reviewed on Mar. 18, 2007 by always_hungry

I am Filipino, and the ingredients are similar to my adobo recipe that I cook on the stovetop. The only difference is that I do not use any onions. I add a generous tablespoon of peppercorn, and 2-3 bay leaves. I recommend using WHITE vinegar instead of apple cider vinegar because apple cider vinegar has an unpleasant smell when it is cooked. When I was growing up, I hated when my parents cooked adobo because they used apple cider vinegar, and I thought it was smelly lol. White vinegar has a more pleasant aroma. In addition, I noticed that many reviewers added sugar. AUTHENTIC adobo does NOT have ANY sugar! It should not have any hint of sweetness! The combination of vinegar, garlic, and soy sauce makes adobo what it is. Its supposed to be tangy; this is what gives adobo its unique flavor. If you are intent on adding sugar to adobo, perhaps a teriyaki recipe would be more to your liking.

22 users found this review helpful

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