SLOW COOKER CHICKEN ADOBO RECIPE
Chicken adobo made in the slow cooker, has tender chicken thighs in a flavorful broth.
Provided by Sarah Olson
Categories Main Course
Time 6h15m
Number Of Ingredients 11
Steps:
- Set a large skillet over medium-high heat. When the pan is hot add enough of the oil to coat the bottom of the pan. Brown the chicken on both sides. Add the chicken to the slow cooker.
- In a medium sized bowl whisk together the soy sauce, vinegar, chicken broth and onion. Pour this mixture over the chicken. Or you can add everything to the slow cooker without dirtying a bowl, this works fine too.
- Add the garlic cloves, ginger slices, bay leaves and peppercorns on top of the chicken.
- Cover and cook on LOW for 6-7 hours or HIGH 4 hours for without opening the lid during the cooking time.
- Remove bay leaves, and garlic cloves if desired.
- Serve chicken drizzled with plenty of the sauce out of the slow cooker and enjoy! Top with sliced green onion for flavor and texture.
Nutrition Facts : Calories 399 kcal, Carbohydrate 6 g, Protein 24 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 710 mg, Sugar 1 g, ServingSize 1 serving
SLOW-COOKER CHICKEN ADOBO
This classic, easy Filipino chicken dish slow cooks and simmers in a flavorful sauce that is traditionally served with white rice.
Provided by Pillsbury Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 8
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Heat nonstick 10-inch skillet over medium-high heat; season chicken thighs with salt. Add half of the chicken thighs in single layer to skillet, and cook 8 to 10 minutes or until brown on both sides; transfer to slow cooker. Repeat with remaining chicken thighs.
- Add vinegar, soy sauce, garlic, peppercorns and bay leaves to slow cooker. Cover and cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Before serving, remove chicken to serving platter; pour liquid from slow cooker through strainer, discarding peppercorns and bay leaves. Serve chicken and garlic with cooked white rice and some of the strained sauce.
Nutrition Facts : Calories 220, Carbohydrate 2 g, Cholesterol 140 mg, Fiber 0 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 0 g, TransFat 0 g
SLOW COOKER ADOBO CHICKEN
An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice.
Provided by ADRIENNELAPP
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 8h30m
Yield 6
Number Of Ingredients 5
Steps:
- Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 5.3 g, Cholesterol 61.5 mg, Fat 14.7 g, Fiber 0.5 g, Protein 23 g, SaturatedFat 4 g, Sodium 1121.4 mg, Sugar 1.2 g
SLOW COOKER CHICKEN ADOBO
Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic recipe for chicken adobo in the slow cooker can be made a day ahead and tastes even better the next day!
Provided by Manila Spoon
Categories Main Course
Time 5h10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested for depth of flavor and to lessen grease accumulation over all. If in a hurry, simply place the chicken pieces in the slow cooker. Alternatively, you can use skinless chicken pieces to avoid the browning process.
- Mix together the vinegar and soy sauce. Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don't fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 5-6 hours or until chicken is tender.
- For a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.
SLOW COOKER FILIPINO CHICKEN ADOBO
This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.
Provided by michellekay
Categories World Cuisine Recipes Asian Filipino
Time 5h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
- Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 580.6 calories, Carbohydrate 3 g, Cholesterol 212.2 mg, Fat 35.4 g, Fiber 0.4 g, Protein 58.5 g, SaturatedFat 9.9 g, Sodium 1094.5 mg, Sugar 0.3 g
SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO
Philippine adobo is a popular Filipino dish and cooking style that can be made with meat, seafood, or vegetables marinated in soy sauce, garlic, vinegar and spices. My version is made easier by letting the slow cooker do the work for you!
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
- Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
- Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.
FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION
For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.
Provided by Acerast
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
- Stove top instructions.
- Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- Allow everything sit at room temperature for at least 15 minutes.
- Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
- Remove lid and cook 10 minutes more.
- Serve with rice.
- Slow Cooker instructions.
- Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- Allow meat to sit at room temperature for at least 15 minutes.
- Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
- Serve with rice.
- (Freezer instructions courtesy of Erindipity).
- To freeze: Combine all ingredients in a ziptop bag. Freeze.
- To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.
SLOW-COOKER CHICKEN ADOBO
Make mealtime a cinch with this Slow-Cooker Chicken Adobo recipe. Serve this savory Slow-Cooker Chicken Adobo over hot rice for a tasty entrée.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss chicken with dressing. Cook in large nonstick skillet on high heat 3 to 5 min. on each side or until thighs are lightly browned on both sides. Remove from heat.
- Place yellow onions in slow cooker sprayed with cooking spray; top with chicken, garlic, peppercorns and bay leaves.
- Mix soy sauce and vinegar until blended; pour over ingredients in slow cooker. Cover with lid.
- Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). About 25 min. before chicken is done, cook rice as directed on package, omitting salt.
- Remove chicken, bay leaves and garlic from slow cooker; discard bay leaves and garlic. Pull chicken into shreds with 2 forks. Return chicken to slow cooker; mix lightly.
- Spoon rice onto platter; top with chicken mixture and green onions.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
CROCK POT ADOBO CHICKEN
Don't be put off by the ingredients, and use exactly what it calls for. The flavor of this is amazing! For those of you that like dark meat, this recipe is really tailor made for it. I like it best when using only thighs and legs.
Provided by Southern Sugar Dump
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin from chicken and sear all sides quickly on high in a pan of oil.
- Place chicken in crock pot, then onions, then rest of ingredients.
- Cook on low 6-8 hours.
- Serve over rice. Don't forget to pour the liquid over rice as well. Remove bay leaves before serving.
Nutrition Facts : Calories 354.5, Fat 23.5, SaturatedFat 6.7, Cholesterol 106.9, Sodium 1566.5, Carbohydrate 4.6, Fiber 0.6, Sugar 1.4, Protein 28.9
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