Reviewed: Jul. 2, 2008

This is good, but I recommend using a thermometer to cook the chicken just right- otherwise I find 6-8hours too long and dries out the chicken. I also recommend using low sodium soy sauce.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2008

Yes, the soy sauce is too much! I used 1/2c. instead and it was plenty salty. I used chicken breasts (4 lb. bag) and cooked it for 6 hours. It was good, but dry. I served it with long grain brown rice and sauted zuchinni (not seasoned because the chicken was soo saltly) and it was a nice blend.

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CAM

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2008

I really loved this recipe. So simple but so much flavor!! I used rice wine vinegar because that is what I had on hand and it was so yummy and moist. Will make this again for sure. Oh, we did have to add some chicken broth close to the end because it seemed to be drying up.

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ga_betsy

Cooking Level: Intermediate

Home Town: Carrollton, Georgia, USA

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Reviewed: Jun. 5, 2008

I made this for my family and we enjoyed it. My son (went back for seconds) and I loved it all, the sauce and chicken but my husband wasn't too keen on the sauce but really liked the chicken. I added some brown sugar and ginger, and some cornstarch to thicken the sauce a bit. Served over white rice with a side salad. It was great, I will be making this again. Thanks!!

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Twan

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: May 20, 2008

This is my first review and I wanted to say that I cooked this chicken pretty much according to recipe, using the soy sauce and (white) vinegar. I did cook it on high for about 3.5 hours and it was done. Didn't have any bay leaves, but did have some peppercorns to toss in and the chicken came out delicious; falling off the bone, moist, and flavorful! I will definitely cook this again soon.

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mybama

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Reviewed: May 18, 2008

Followed recipe exactly....did not like...boring. tastes like chicken with soy sauce. it may be very authentic but it didn't taste good to me. UPDATE~diced the boring chicken and put it on a salad of romaine lettuce,roasted soy beans,sunflower seeds and used a low fat spicy Asian dressing~better but still boring....

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hbschoolgirl

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: May 14, 2008

I made this yesterday without reading reviews so I wouldn't change anything. I used boneless chicken breasts since that's all I had on hand. It turned out wonderful! I served it with steamed rice. It was a bit salty so may try less soy sauce, low sodium soy sauce or add some water. Thanks for sharing!

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MERRI C

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Reviewed: Apr. 27, 2008

This was okay. It was nice to have a new recipe for slow cooker chicken, but i'm not sure I'd make this again. I didn't particularly care for the flavor.

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Showlola

Cooking Level: Intermediate

Home Town: Rochester Hills, Michigan, USA

Living In: Oak Park, Illinois, USA

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Reviewed: Apr. 21, 2008

I use white vinegar and chicken breasts -- yummy every time!

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Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Apr. 16, 2008

My husband is Filipino and loved this recipe. He says it reminds him of what his mother used to make. Great.

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Jenn

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

Love the flavor though the chicken was a little dry and a little too salty. I did use some of the liquid for making brown rice and that was delicious. Don't know if I'd make again...maybe with less soy?

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Carol

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2008

This was pretty good but not my absolute favorite. I would recommend boneless, skinless chicken breasts if you're going to try it. Thicker, more substantial pieces of chicken seem to work better so you're not fishing around in the pot for the meat. I made this in the crock pot.

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TNJSMUM

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Reviewed: Mar. 25, 2008

We really didn't enjoy this one, too vinegary and salty

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English Mum

Home Town: Maidstone, Kent, England, U.K.

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 21, 2008

This recipe had a good flavor but it was missing something. I needed a kick. In reading the reviews I noticed that some people threw in some ginger and a little sweetness. Maybe that is what I should have done. I will give this 3 stars because I would make this again but I would have to add something to it. I love the garlic,onion flavor mixed with the soy sauce but something is missing for my taste. Also, you may want to use dark meat because the breast will dry out. I just used a whole chicken. I did not cut it up and it still came out very good with meat falling off of the bone. I may make this again one day but no time soon.

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ddjack

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Reviewed: Mar. 20, 2008

We enjoyed this recipe very much. I didn't have a whole chicken so I made it using boneless breasts, which I shredded and served on top of the rice. It was delicious and the chicken was very tender. We are gluten free, and I adapted this recipe using GF soy sauce. FYI- Wal Mart's generic brand soy sauce is gluten free and very cheap. Thanks for the recipe. It's definitely going in my rotation.

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Lindsay L.

Cooking Level: Expert

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Reviewed: Mar. 19, 2008

Yum! The chicken was so tender it fell apart, and the flavor was great. I made one adjustment and that was to add 1/4 cup molassas, which gave a it a slightly sweet taste. We enjoyed it even more on the second day.

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grandmaof24

Cooking Level: Expert

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Reviewed: Mar. 18, 2008

Delicious! I suggest removing the skin from the chicken before cooking. I removed the skin from half of the pieces, and left it on the other half, and every piece was equally moist and tender, and the skins were soggy and made the sauce a bit oilier than I would have liked. I also cooked it 3 hours on high in the crock pot. I asked the BF if he liked it enough for me to make again, and he replied, "I'd be mad if you didn't!"

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islandazul

Cooking Level: Intermediate

Home Town: Pembroke Pines, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 17, 2008

I made this with a few modifications from looking at other adobo recipes and it turned out wonderful. I added a couple tablespoons of chopped ginger, two bay leaves and fresh ground pepper. If I had peppercorns I would have used them. The meat fell off the bone.

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Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

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Reviewed: Mar. 17, 2008

I really didn't think this was that great. I followed the directions and reviewer's comments. Tasted strange...really strong vinegar/soy flavor.

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ipodaddict

Cooking Level: Beginning

Home Town: Summerville, South Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 14, 2008

This was AWESOME! I used the measurement recommendations of JCPerez review...the flavor was delicious and the chicken was so tender...we will have this again and again!

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