- 3-4 lbs chicken (thighs or cleaned whole chicken)
- 3/4 cup rice vinegar
- 3/4 cup soy sauce
- 2 bay leaves
- 10 cloves of garlic, minced
- 1 vidalia (sweet) onion, chopped
- pepper (to taste)
I have traveled all over the world and one of my absolute favorite places is the Philippines. Not only are the people kind and warm, but I also discovered Chicken Adobo there! I hope you enjoy it as much as I do.
1. Rinse chicken and place in the crock pot.
2. Mix all remaining ingredients and pour over chicken.
3. Cook on low for 8 hours.
4. Serve with rice.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
this is a typo, its supposed to be ADOBO.. not ADOBE
That pesky spell check.
Thanks Mary!
your welcome.. by the way for a slight variation to this recipe.. if you want a slightly sweet version of adobo.. you can add a few teaspoons of sugar!
My family loved this.. Hubby said it is a MUST to serve with rice!!!
Love this recipe! I have shared it with everybody, it’s easy to make and tasted wonderful.
I made this for the 30-day crock pot challenge and it was really good. The flavor is unique.
leave skin on or off?
Hi Jill, The recipe doesn’t call for skinless… so I would do skin on, but if you decide to do skin off, please post back and let us know how it turned out! Happy Crocking!
I want to make this tonight but I’m starting late….how can I get this done? Is there a high setting?
As a rule of thumb, you can cook anything on high but will need to reduce the crocking time by a couple of hours. Meat will be much more tender and more flavorful if you can crock it on low though. Let us know how it turned out. Thanks & Happy Crocking!
Also is the onion whole or chopped?
Hi Lisa, thanks for pointing this out. The onion should be chopped. (I have updated the ingredients list to note that – thanks!)
Just wondering how much ADOBO do you use in this recipe?