Crockpot Chicken Adobo

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I’m so tickled today to have a guest post by my new friend, Christy, from over at The Simple Homemaker. Christy has a delightful blog. If you’re not subscribed, you SHOULD BE! She’s s complete hoot and full of tons of great information. Thanks Christy!


My husband is part Filipino. When it comes to cuisine, his Filipino blood speaks loud and clear…even louder than my “cheese is a food group” Wisconsin blood.

When he first told me about the popular Filipino dish, chicken adobo, I was not convinced of its culinary worth, but when his aunt made it for us early in our marriage, I was totally sold.

Every Filipino family has their own version of adobo. This crockpot chicken adobo recipe is our variation of recipes passed down by my husband’s father and uncle, who never could agree on whose adobo was superior.

These amounts will serve 6, but you can add extra chicken pieces to serve more.

Directions for Crockpot Chicken Adobo

Put the chicken in the crockpot with or without the skins. Combine the soy sauce, vinegar, and water, and pour them over the sauce.

Peel the garlic and thinly slice the cloves. Yup, that’s a mountain of garlic, but as our Filipino cousin says, “Lots and lots of garlic.” (It sounded better in Tagalog.)

Toss in the garlic and bay leaves.

Add about 20 turns of cracked pepper into the crock. (My Filipino father-in-law put 20 whole peppercorns in there—he was a braver man than I.) Now you’re ready to cover it and forget it!

If you’re under two inches tall, try not to fall in. It’s embarrassing…and messy.

Set the crock pot on high for 4 hours or low for 6 hours. I always check my chicken with a meat thermometer, because my family likes to spontaneously play a game called, “Throw up,” followed by another game called “I think Mommy gave us salmonella poisoning.” Have you ever heard a three-year-old say “Thawmoniwa poithoning”? It’s really cute.

When done, stir the sauce and taste it. Feel free to adjust the adobo to your liking by adding more soy sauce or vinegar to strengthen it, or water to tame it. My father-in-law added a teaspoon or two of sugar to keep his eyebrows from curling, but I just go with curly.

This must be served over white rice. Let me repeat: this must be served over white rice..not instant, not brown.

Pour the sauce over the rice so it is swimming in sauce…and then add more sauce. Don’t eat the bay leaf…or the little man.

Did I mention the white rice? To learn how to make white rice properly, read How to Cook White Rice.  It’s gotta be white rice.

I mean it.

Are you adventurous enough to try Crockpot Chicken Adobo?

Christy writes about simplifying life at The Simple Homemaker. Once weighed down by unrealistic expectations and life’s overwhelming demands, Christy has learned to throw off the complications of life and find joy in the little things.  Christy and her contemporary Christian musician husband, Stephen Bautista, homeschool their 7 children, ages brand new to 15.  The family tours the country for the music mission and works together on a home business.

 

*This post is linked at Happy Homemaker Monday on Diary of a Stay At Home Mom, at Fat Tuesday on Real Food Forager, at Tuesdays at the Table on All The Small Stuff, at Homestead Barn Hop at Homestead Revival, at Full Plate Thursday on Miz Helen’s Country Cottage, at Pennywise Platter on The Nourishing Gourmet, Simple Lives Thursday on GNOWFGLINS, at Proverbs 31 Link Up at Raising Mighty Arrows, and at Make Your Own Monday at Nourishing Treasures.


Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

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Comments

  1. This is great. My daughter is half Filipino and I’ve made adobo chicken before, but never in a crockpot! I’m going to give this one a try!

  2. Sounds yummy! But is that really 1 1/3 CUPS soy sauce and 1 1/2 CUPS vinegar? Wow!

    • Hi Kathy,

      Crazy at it sounds, it really is that much, but I’m feeding a very large crew and we literally flood the plates so you have to forego all table manners and drink the liquid off your plate when you’re finished. (Send pictures if you make it…no, send videos!) When my family was smaller, the liquid measurements were halved, so 2/3 cup soy, 3/4 vinegar, and 1 cup water, still with a whole cut-up chicken. There wasn’t enough juice for eight people to make swimming pools for their rice with the smaller measurements, so as we grew I first increased the liquids to make enough and then started throwing more chicken in to the pot.

      Take note that those are just our family’s preference. Adobo is like lasagna or spaghetti sauce–every family has their variation, so if you make it, just adjust to your family’s needs and likes.

      Thanks for your question! I hope my “do whatever you want” answer is slightly clearer than mud. :)

  3. Diane Offerman :

    I must try this! We were introduced to Chicken Adobo about 45 years ago in Norfolk VA. by a Filipino friend. No crockpots at that time. He did it on the stove top. Absolutely delicious!

  4. We make ours on the stovetop most of the time, and we do it exactly the same way, except without the little Lego dude. Also, we bring it all to a boil and then immediately turn it down to a simmer for 45-60 minutes. That’s it!

    I hope this lives up to your expectations. My father-in-law always told me that my adobo was really good “for a white girl.” The stinker!

  5. I hadn’t heard of the bay leaf, I also put in some brown sugar, onions and ginger (though I need to do something other than the sugar next time)

    • Bay leaves are so much fun! Especially when you’re fishing around to find it and it’s disappeared. Hmmmmmm.

  6. Tee hee! I love the little man!

  7. Christy, this recipe sounds delicious. I love vinegar, lemon juice… basically all things acidic, so this is right up my alley. I think I will be trying this with chicken breasts since that is what I have on hand. Looking forward to my first Filipino dish, and in the crock pot nonetheless.

  8. That sounds like a delicious recipe! The little lego man gave it a fun spin too. :-) Thanks for sharing with Tuesdays at the Table!

  9. http://tisablessingtobe.blogspot.com/2012/04/whats-for-supper-crock-pot-chicken.htmlacy,
    Stacy,

    I just shared your Fix and Forget Crock Pot Fajita Recipe on my blog! I made it for my family and we loved it! Your recipes are great! Thanks!

  10. Hi Stacy,
    This is a great Crockpot Chicken Abobo that we will really enjoy! This is a very good recipe. Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  11. Hi Stacy, and thanks Christy, visiting from Tuesdays at the Table. This sounds so simple. I have made various other “Chicken Adobo” recipes, none that are as simple (few ingredients) as this. Going to have to try this one in the near future. Thank you and have a great upcoming week.

  12. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  13. Looks great! I was thinking of adding potatoes to this as well. What do you think?

  14. I have this in the crock pot as I type! I’m half Filipino & have always loved chicken & pork adobo! I did add ginger & potatoes (I usually put those in my chicken adobo). Can’t wait to taste it this crock pot kind! Thanks!

  15. It sounds and looks delightful! Must try it… Iza

  16. Hello! My husband is also part Filipino and loves his adobo! Can the chicken be frozen? And if so, how much longer do you think it would need to cook? Thanks!

    • I really don’t recommend putting frozen meat in the crock pot….just plan to make this in advance and thaw the chicken in the fridge. :-) Safer that way.

  17. Love this recipe and your liquid quantities , must have slurping sauce. Is your husband a kikoman man? That’s the only soy sauce I like and I always know. I call myself half Filipino but just bc I was raised in the PI?