Reviewed: Apr. 27, 2009

Super Recipe! I used 1/2 worstishire sauce and 1/2 Soy Sauce to cut down on the salt. Will for sure make this one again-kids and husband really enjoyed it!

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Annie

Cooking Level: Expert

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Reviewed: Apr. 16, 2009

I did maybe 10 weeks, off and on, in the Philippines while serving in Vietnam in the mid-60's. I became addicted to adobo. [Anything] Adobo. I'd probably eat Worms Adobo if offered. This is a really good recipe. Don't stop with the onion, try carrots, potatoes [put them in right at the end]. We put pea pods, a green pepper, and broccoli in. Don't worry if the chicken isn't covered at first, it will be. Thighs work just great, the bones are big and you can pick them out when you're serving them. Really good on brown rice. I used red wine vinegar, but I'm not sure it matters. You can do this with pork too. A really easy recipe and it can simmer until you're really ready for dinner.

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Skip

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Reviewed: Apr. 15, 2009

I used only chicken thighs, omitted the onion, added three small bay leaves and a tablespoon of peppercorns. It was very good; it came close to the adobo that my Filipino friends used to make for me, but the texture was slightly off (my husband commented that it was a bit too "mushy" for his liking). Although I like the ease of the slow cooker, next time I will try a stove top recipe. Also, be wary of the cooking time if your slow cooker tends to cook hot as mine does -- I think it was done after only four hours.

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

I keep thinking it must've been something I did, but I followed this recipe almost to the T and it tasted terrible. It tasted like overcooked chicken soaked in too much soy sauce for too long. I even used reduced sodium soy sauce and served it over steamed rice, and it was still way too salty to eat.

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digelt

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Reviewed: Apr. 5, 2009

Although I enjoyed this simple and flavourful recipe, my partner voted it "an every six months" recipe. I'd suggest elevating the chicken pieces slightly if you have alot of liquid for a more subtle taste. Used the leftovers to make a great and super tasty chicken salad. Call me crazy but I thought the house smelled delicious and I used a 50/50 ratio of white vinegar to organic cider vinegar.

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jeremy2211

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Reviewed: Apr. 3, 2009

I don't know what I did wrong, but this turned out awful! I packaged this up in a freezer bag and then thawed and put in my slow cooker... cooked on low for just shy of 8 hours and the chicken tasted like salty saw dust. There was no redeeming this one by turning it into something else. I had to toss the whole thing. Will not be trying this one again.

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WDSCULLY

Cooking Level: Expert

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Reviewed: Apr. 2, 2009

have to say i didn't care for the taste of this recipe. I found the soya sauce made it VERY salty. If i were to make it again, I would definately use a low salt soya sauce.

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LESLIEPATTERSON

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Reviewed: Mar. 9, 2009

Turned out great! I added the bay leaf as suggested by other members and there were no leftovers.

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julesboch

Cooking Level: Intermediate

Home Town: Ortonville, Michigan, USA

Living In: Slidell, Louisiana, USA

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Reviewed: Mar. 4, 2009

Quite delicious. I lost my original adobo chicken recipe given by a Filippino friend. This one is almost exact in flavor, yet easier to cook in the crock pot. I will use this again.

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incurable

Cooking Level: Expert

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Reviewed: Feb. 25, 2009

Wow...so simple and so good. I used a whole chicken and just took the skin off and threw it into the pot. I did use equal parts (3/4 cup each) of rice vinegar and low-sodium soy sauce and also added some pepper and bay leaves as other reviewers had suggested. Yum! P.S. The house smelled amazing.

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crunchycreamy

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Reviewed: Feb. 24, 2009

Really good chicken!! I used another person's suggestion to use the 1/3 C. Red wine Vinegar and 1C. of Water instead of the regular vinegar. DELICIOUS!!

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ConJessTon

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Reviewed: Feb. 24, 2009

I love this sooo much! Absolutely delicious.

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Kayla

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA

Living In: Clearwater, Florida, USA

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Reviewed: Feb. 23, 2009

Excellent flavor. I put the chicken in whole and flipped it midway thru cooking. When done, it fell right off the bone. Served it over white jasmine rice.

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Donna

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Reviewed: Feb. 23, 2009

This was a great recipe. I used bonless chicken breasts, a nice balsalmic vinegar, and made a little extra sauce and served it over white rice. My whole family liked it (and my 4 kids are picky)! I think that next time I make it I will try to thicken the sauce a little.

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Amy Italiana

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

This recipe is good. I added whole peppercorns and a bay leaf. I served it with plain white rice with fresh tomatoes (add a pinch of S&P) on the side. I still prefer cooking adobo on the stove top. But will definetly make this again especially if I want a hot dinner waiting for me when I get home.

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Dotts

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Reviewed: Feb. 20, 2009

I love this recipe! I use chicken breast instead of the whole chicken. I prefer to substitute the soy sauce with teryaki sauce but it is really good either way. I have made this several times and everytime I make it for company they ask for the recipe. I had a friend over recently for dinner and she loved it so much that she asked for the recipe and made it for her family the next day.

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lilbama

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Reviewed: Feb. 13, 2009

This is so easy and flavorful!! My husband and kids rave about it!! I did not change anything. I usually serve it over rice.

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DEBI651

Cooking Level: Expert

Living In: Lancaster, New York, USA

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Reviewed: Feb. 9, 2009

did not like it and I would not doit again. I follow the recipe and i did not like the taste

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ghydiany

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Reviewed: Feb. 1, 2009

Amazing! Use the white vinegar! You can tweak it as you want but start off with this and after cooked, go from there. It tenderizes the chicken so well. Also- there was hardly any smell in my tiny 650 sq ft apartment, I don't know what the other reviewers were talking about! I followed it to the T, with store brand products, and it is amazing. Served over white rice!

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 1, 2009

This is now one of our absolute favorite ways to cook chicken. What a wonderful taste! I usually just plop the whole chicken in the crock pot. However, to make it have a little less fat, today I took the skin off the chicken before putting it in the crock pot. Can't wait to smell it cooking!!!

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SKPITNEY

Cooking Level: Intermediate

Home Town: Bath, Maine, USA

Living In: East Granby, Connecticut, USA

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Slow Cooker Adobo Chicken

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