Slow Cooker Chicken Adobo - Casa De Suna

All, Meat, Recipes

Slow Cooker Chicken Adobo

By Casa de Suna

Published Apr 15

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Chicken adobo is one of those dishes that tastes like it took more effort than it did.

It’s tangy, savory, and deeply flavored from a long braise in soy, vinegar, and aromatics. We use the slow cooker here to make it even more hands-off, but don’t skip browning the chicken legs first. That step is what gives you the color and depth that makes this worth making.

How to Make It

Difficulty: Easy

Overall Time: 4 hrs 30 min

Prep Time: 20 min

Cook Time: 4 hrs 10 min

INGREDIENTS

¾ cup soy sauce
½ cup shaken coconut milk
½ cup white vinegar
1 tsp packed golden yellow sugar
4 chicken legs, drums and thighs separated
1 tbsp coconut oil
6 garlic cloves, peeled and crushed
½-inch slice ginger, peeled
3 bay leaves
1 tsp peppercorns
Sliced green onions to garnish
Steamed rice for serving

INSTRUCTIONS

Whisk soy with coconut milk, vinegar and sugar in a large measuring cup until fully combined. Set aside.

Pat chicken dry with paper towel. Heat oil in a large frying pan over medium-high heat. Add half the chicken. Cook, turning halfway through, until browned on both sides, 6 to 10 minutes. Transfer to the cooking pot of a 3.5 quart (14 cup) slow cooker. Repeat with remaining chicken.

Sprinkle garlic, ginger, bay leaves and peppercorns overtop of chicken. Pour over soy-mixture. Cover with lid. Cook on low until chicken is tender, 4 hours.

Serve chicken over steamed rice. Garnish with green onions.

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