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Slow Cooker Chicken Adobo

This authentic Filipino chicken recipe is a national treasure. It's a salty-tangy recipe made with just a few ingredients. Cooked in the slow cooker makes it even easier to make! A bit of sugar can be added to offset the salty soy sauce.
Course Main Course
Cuisine Filipino
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8
Calories 229kcal
Author Toni Dash


  • 3 pounds boneless, skinless Chicken Thighs
  • 3/4 cup Soy Sauce (regular or gluten-free) do not use Dark Soy Sauce
  • 1/4 cup Distilled White Vinegar
  • 2 Bay leaves
  • 1 teaspoon Whole Black Peppercorns
  • 8 large Garlic Cloves rough chopped
  • 1 tablespoon Brown Sugar optional

To thicken the sauce (optional)

  • 1 tablespoon Cornstarch
  • 1 tablespoon Water


  • Place the chicken thighs evenly in the slow cooker.
  • Combine the soy sauce, vinegar and brown sugar if using. Stir to mix and dissolve the sugar. Pour into the slow cooker.
  • Sprinkle in the peppercorns and garlic. Stir to distribute.
  • Add Bay leaves.
  • Cook on high for 4 hours or on low for 6 hours.

To thicken the sauce (optional)

  • Create a slurry by combining the tablespoon of cornstarch with the tablespoon of water. Stir to fully mix.
  • Strain the cooking liquids into a saucepan. Add the cornstarch slurry.
  • Bring to a simmer over medium-low heat. Stirring periodically simmer until the sauce has thickened. Spoon over the chicken and rice.
  • Serve with rice.


Calories: 229kcal | Carbohydrates: 4g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 162mg | Sodium: 1368mg | Potassium: 482mg | Fiber: 1g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg