Slow Cooker Adobo Chicken

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."

Ingredients 8 h 30 m {{adjustedServings}} servings 254 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1121 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
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Reviews 558

  1. 728 Ratings


I am Filipina, and the ingredients are similar to my adobo recipe that I cook on the stovetop. The only difference is that I do not use any onions. I add a generous tablespoon of peppercorn, and 2-3 bay leaves. I recommend using WHITE vinegar instead of apple cider vinegar because apple cider vinegar has an unpleasant smell when it is cooked. When I was growing up, I hated when my parents cooked adobo because they used apple cider vinegar, and I thought it was smelly lol. White vinegar has a more pleasant aroma. I noticed that many reviewers added a lot of sugar. Adobo is not a sweet dish.At most, there should only be a hint of sweetness. The combination of vinegar, garlic, and soy sauce is what gives adobo its unique flavor.

JC Perez

My Filipino family has made this adobo for many years using 1/3 cup soy sauce, 1/4 cup red wine vinegar, 1 cup water, and 2 bay leaves. A generous amount of granulated garlic or garlic powder can be used in place of fresh garlic. Serve over white rice. Delicious!


Advice to all who attempt this recipe-- chicken adobo is meant to taste "tangy". I've read many of the reviews and it seems that the intended flavor of the recipe is a matter of taste. Like your sauce thick or thin, this is a tangy dish. Like it thin, then water it down; like it thick, then add corn starch; like it less tangy, add sugar; more tangy, add less sugar. Smell while cooking is often pungent... normal for vinegar-based dishes. But if "tangy" is your forte, then the "pickle" smell during cooking is a GOOD sign. My advice on the dish- try this dish at a restaurant or elsewhere and decide if you like the general essence; if you like it, then try your hand at this dish, making modifications to personalize your tastes. If you aren't hip with such exotic foreign dishes, then steer clear of making this foreign dish simply for the sake of trying something new and exotic.