clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Chicken Adobo

  • Author: Karen Petersen
  • Prep Time: 10 minutes
  • Cook Time: 6 hours on low
  • Total Time: 0 minute
  • Yield: 6 servings 1x


An easy 6-ingredient recipe for the tastiest chicken ever! A Filipino recipe of tender chicken thighs braised in vinegar and soy sauce with lots of garlic. 


  • 2 pounds boneless skinless chicken thighs (or 3 pounds bone-in chicken)
  • 1/2 cup white distilled vinegar
  • 1/2 cup low sodium soy sauce
  • 6 garlic cloves, crushed (smashed with the side of a knife and peeled)
  • 1 tsp whole black peppercorns
  • 3 bay leaves


  1. Add vinegar, soy sauce, garlic, peppercorns and bay leaves into the slow cooker. Place the chicken into the slow cooker. 
  2. Cover and cook on low for 6 hours. 
  3. Remove the lid and place chicken on a platter.
  4. Reduce the sauce in the slow cooker. You can do this by pouring it into a saucepan and reducing on the stove for about 7 minutes on medium-high heat. Or if you have a stovetop setting on your slow cooker you can use that. 
  5. Add chicken back in with the sauce and stir to coat the chicken in the sauce. Serve chicken with rice and sauce. 


For this particular recipe I personally wouldn’t use chicken breasts. They just don’t come out as tender as the darker meats. But I know there will some of you that will still want to use chicken breasts. If you do only cook for 3-4 hours on low.

If using bone-in chicken you may want to remove the skin. If not you will probably want to broil the chicken a little to crisp up the skin. 

To make gluten free: Use a gluten free soy sauce or tamari.

  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: Filipino