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