Slow Cooker Adobo Chicken

We were recently in California when I had this crockpot dish for the first time. My sister-in-law made it one night and told me it was called Adobo chicken. For some reason I felt all kinds of confused… it seemed like an asian dish using soy sauce but Adobo just didn’t sound quite right.

Anyways I googled it and sure enough it is a Filipino dish! It was so easy and so delish that I replicated it as soon as I got home. I served it up the first night with rice & broccolini then the second night I used the leftover chicken & greens but served it over buttered bow tie pasta and it was SO GOOD.

This should 100% be a staple crock pot chicken dish in any home!

What I Used:

• 1lb boneless skinless chicken thighs (the recipe calls for 3.5lbs but I only used 1 and it was fine - you could also keep the bone/skin or add in legs!)

• 2 yellow onions, halved & thinly sliced

• 1 inch piece of fresh ginger peeled & cut into 4 strips

• 5-6 cloves of crushed garlic

• 3/4 cup white wine vinegar

• 1/2 cup soy sauce

• 1 Tbsp sugar

• 1 tsp pepper

• 1/4 tsp salt

How To:

1. Layer half of the onion on the bottom of the crockpot

2. Sprinkle the garlic & the ginger on top (spread it out)

3. Add the chicken thighs next and then sprinkle with the salt & pepper

4. Add the rest of the onion then sprinkle the sugar and cover the whole thing with the soy sauce & white wine vinegar.

*I cooked mine on high for 4 hours and it was perfect, but follow your crockpot/slow cooker guidelines.