Crockpot Chicken Adobo
This Crockpot Chicken Adobo is bone-in chicken thighs browned then slow cooked in a bold garlic, apple cider vinegar and soy sauce broth until fall-apart tender. Just $1.74 a serving and the Filipino-inspired dinner my family requests served over rice every single time.
Servings: 6
Cost: $10.44, $1.74 per Serving
Ingredients
- 1 Tbsp Olive Oil
- 9 Bone-In Skin-On Chicken Thighs
- 1 Tbsp Minced Garlic
- ½ White Onion Diced
- 4 Bay Leaves
- 15 Black Peppercorns
- ½ tsp Salt
- ¾ Cup Apple Cider Vinegar
- ½ cup Soy Sauce
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium high heat.
- Add bone-in skin-on chicken thighs to the skillet and brown the chicken on both sides.
- Transfer the browned chicken thighs to a crock pot.
- Add minced garlic, diced white onion, bay leaves, black peppercorns, and teaspoon salt on top of the chicken in the slow cooker.
- In a small mixing bowl, whisk together apple cider vinegar and soy sauce.
- Pour the sauce mixture evenly over the chicken and seasonings in the crock pot.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and fully cooked.
- Remove the bay leaves before serving.
- Spoon the sauce over the chicken, serve warm, and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Skin-On Chicken thighs work best for this recipe, but you can use drumsticks, bone-in chicken breasts or boneless chicken thighs for this recipe instead if you prefer.
Nutrition
Calories: 520kcal | Carbohydrates: 3g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 1443mg | Potassium: 530mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
