Tuesday, October 9, 2012

Crockpot Chicken Adobo

There is something about fall that makes me want to cook everything in the Crockpot. I think, that to me, fall smells like leaves on the ground, dirt in a pumpkin patch and something slow cooking in the kitchen all day. It's all very Marcel Proust. So in keeping with the idea of food smells bringing back happy memories, I decided to try and make my grandma's adobo in the Crockpot.

Why, why did I not try this earlier? So good and so easy. Seriously, if you eat meat, you must try this. It works with both chicken and pork.

Crockpot Chicken Adobo

3 lbs boneless, skinless chicken breasts or thighs
2 Tbs. vegetable oil
1 Tbs. minced garlic
6 Bay leaves
1 tsp. salt
2 tsp. black peppercorns
1 cup apple cider vinegar
1/2 cup soy sauce
10 Tbs. sugar

Cut the chicken into bite sized pieces. Pour enough oil into your slow cooker to coat the bottom, just a couple of tablespoons. You don't want your meat to stick, but you don't want it greasy either. Pour all the other ingredients into the slow cooker and give it a stir. Cook on low for 4-6 hours. Serve over rice with lots of green vegetables on the side.


  1. My mom makes this with a whole chicken but I think I like yours better because it's always a pain picking out the bones at the end.

  2. looks great! I, too, love the idea of slow cooking when the weather gets cold. Makes the whole house feel warmer.

  3. I followed your recipe mostly. I mixed apple cider vinegar and rice vinegar cuz that's what I had on hand. Also, I try to reduce sugar in most of my recipes (plus mom never made adobo with sugar in it that I can remember). 10 tablespoons of sugar seemed like a lot for me. That's about 8 or 10 grams of sugar per TBS. Yikes! So i did 3 Tbs of Agave nectar and the food tastes great to me. Chicken is so tender.

    1. Glad you liked it. I usually cut back on the sugar too.


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