Chicken Adobo is a Filipino dish. It’s absolutely delicious! And the crock pot chicken adobo version we’re making is amazingly simple, healthy and delish!
And it’s from scratch too! It can be made in a skillet, in the oven, OR your trusty slow cooker! Since we’re on a crockpot website, obviously we’re going to do crock pot chicken adobo.
But you’ll also find links to the oven and skillet methods down below. So use the method that works best for you, when it works best for you.
Also, it works great for a freezer meal! You can pull the bag out of your freezer and make it just about any time you’re in need of a rush-rush meal.
Psstt…Cut the chicken into chunks like I did. Then when you’re in a REALLY big hurry you’ll be able to do a quick defrost in hot water in about 20 minutes.
Crock Pot Chicken Adobo Topics
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Printable for Crock Pot Chicken Adobo
- 1 1/2 pounds boneless skinless chicken thighs
- 1 medium onion diced
- 8 cloves garlic crushed
- 1/2 cup vinegar
- 3/4 cup soy sauce
- Combine the onion, garlic, vinegar and soy sauce in the bottom of the slow cooker insert.
- Dice the chicken into 1 to 1 1/2 inch chunks and toss in the marinade.
- Toss to coat.
- Cover and cook on low for 5 to 6 hours.
- 30 minute before serving turn the crock pot to high. Stir and tilt the lid to allow evaporation. The sauce will slightly thicken.
- Follow the directions above but ladle out at least half the liquid.
- Heat over medium-high heat in a wide-bottomed saucepan or skillet. Bring to a boil then turn down to low. Stir every minute or two until the sauce thickens (about 10 minutes).
- Prep the ingredients as directed and toss into a large freezer bag. Label and freeze for up to 6 weeks.
Other Versions for Chicken Adobo
As promised, you can make chicken adobo in the oven or in the skillet.
- Nagi’s version of chicken adobo is for skillet cooking. She calls her’s Chicken Adobo Flavour Kapow. And with the sauce she’s created I can totally see why :)
Her version is a lot like ours but adds a few more spices and cooks up on the stovetop. So when you’re in a hurry, this is a great way to go.
- Budget Bytes’ version is a double method. It starts in the skillet and then goes under the broiler in your oven. They also use a completely different combination of sauces and spices. I think this version would be much sweeter. So if you like your chicken on the sweet side, this might be the version for you.
By using the stovetop-oven method, you’ll get that crispy, slightly charred yumminess that only the broiler can accomplish.
OR if you’d rather make it in your crockpot but want a thicker sauce quickly, you can do a “quick reduction”.
That sounds fancy and difficult. It isn’t either. Nor does it take a long time. Only about 10 minutes. And if you’re serving this yumminess over rice, you can prep the rice at the same time. OR you can also cook up some crockpot rice in a second slow cooker or have it frozen. Whatever works for you :)
Here’s the reduction method. Just follow these simple steps.
- Cook your crock pot chicken adobo as directed in the printable recipe.
- Tip the crock slightly and ladle out at least half the sauce.
- Pour into a wide saucepan and bring to a boil over medium-high heat.
- Turn to low and stir every minutes or two until the sauce has thickened.
Pin It for Later Crock Pot Chicken Adobo
MORE Quick & Easy Crock Pot Chicken Recipes:
- Crock Pot Chicken and Potatoes
- Crock Pot Balsamic Chicken
- 5-Ingredient Crock Pot Chicken Alfredo Tortellini
- Crock Pot Honey Mustard Chicken
- 5-Ingredient Crockpot Chicken Stroganoff