Chicken adobo

This is a traditional Filipino dish that I have adjusted to suit the slow cooker.

Submitted by Rebecca Ruse

Chicken adobo

This is a traditional Philippino dish that I have adjusted to suit the slow cooker.
5 from 4 votes
Prep Time 3 hours
Cook Time 5 hours 20 minutes
Total Time 8 hours 20 minutes


  • 4 to 5 pounds (2kg) chicken thighs
  • 1/2 cup white vinegar
  • 1/2 cup soy sauce
  • 4 cloves garlic, crushed
  • 1 teaspoon black peppercorns
  • 3 bay leaves
  • Steamed rice, for serving.


  • Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
  • Cook the chicken on Low in the slow cooker , cover for 5 hours, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened, about 20 more minutes. Serve with steamed rice.

14 thoughts on “Chicken adobo”

  1. This was fantastic. Really surprised at how delicious these few ingredients made the dish. Definitely going on the regular family favourite list.

  2. Love this recipe have cooked this on the stove top for years but it’s even more delicious if you first brown the onions lightly and add a tablespoon of packed brown sugar to caramelise the onion a little, before adding to the slow cooker. (Or use the sear function to brown onions) if your s/c has it. I find trimmed drum sticks have a little less fat and the result is more tender meat. It will likely fall off the bone but it tastes so good you won’t mind it not looking as aesthetically pleasing!

  3. have made this dish for years our family recipe is slightly different. We add cumin,coriander,oregano and brown sugar also delicious cooking pork like this

  4. Wow, I don’t know how something with so little ingredients can taste so great. The chicken was pulling apart by the time we served it. I cooked 1.5 kg of thigh fillets and this fed 4 adults and 5 kids. We served it with brown rice and stir fried greens. All the kids ate it too, which doesn’t happen that often. We definitely will be having again.

  5. Jodie Leemhuis

    This recipe got the tick of approval from all but 1 in our family (oh well you can’t win them all lol) the rest of us thoroughly enjoyed this very tasty dish ? I used sweet soy sauce (kecap manis) and rice wine vinegar and also sauteed a diced brown onion in 1TBS of brown sugar (as suggested in a previous review) before slow cooking. I also added a good TBS of sweet chilli sauce just before serving on steamed white rice. Great little recipe Rebecca Ruse, will definitely make this again ?

  6. Beverley Dias McAllum

    Just wondering how long this would take with beef? Has anyone tried it and if so how does it taste? Cheers

  7. I used a third of the ingredients for my 1.5L SC and it turned out so good (with enough left over for lunch the next day) – reminds me of my childhood!

  8. 5 stars
    A very easy and tasty recipe. I made with chicken cutlets and thickened in the last 30 minutes with a cornflour slurry. Will definitely make again!!

  9. 5 stars
    I was so pleasantly surprised with this simple dish. I saw the reviews and figured it must be good but didn’t expect something so simple to taste so good. It did need a lot of reducing and we wanted to get it in our bellies so I did transfer to a large pan to speed up the reduction process on the cooktop. Next time I will remove the lid a couple of hours before serving. Served with brown rice and stir fried veggies. Will definitely cook this yummy Asian dish again.

  10. 5 stars
    Love love, this will be a regular at my house, only diferente thing I did from recipe was added about 6 small potatoes, sooo good, next I will try with pork, love this group

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top