Crockpot Chicken Adobo

Crockpot Chicken Adobo

How I did not gain 50 pounds my sophomore year in college, I am not too sure. I was lucky enough to have a roommate whose parents would bring her home cooked meals almost every weekend. I pretty much fell in love with all things Filipino, from the chicken adobo to lumpia and pancit, I couldn’t get enough of the delicious flavors. It wasn’t until recently that I realized how much I missed those flavor profiles, so I headed over to Pinterest to find myself a chicken adobo recipe, hoping it would rival the recipe I remembered from years ago. Not only is this recipe easy and straight forward, it’s a crockpot recipe, so you just set it, forget it and come home to an amazing warm dinner.

Crockpot Chicken Adobo


3 pounds chicken thighs or drumsticks
salt and pepper
2 tablespoons olive oil
1 onion, sliced
6 garlic cloves, chopped
4 slices ginger, the size of a quarter, crushed
1/3 cup soy sauce
½ cup apple cider vinegar
½ cup water
1 tsp basil
4 teaspoons cornstarch
4 tablespoons water

Crockpot Chicken Adobo

Season both sides of chicken pieces with salt and pepper. Heat 1 tablespoon oil in a large skillet and add onion, garlic and ginger; cook for a few minutes until fragrant; remove to slow cooker using a slotted spoon.

Add another tablespoon of oil to pan. Add chicken pieces and brown on both sides. This may take a few batches depending on the size of your skillet. Remove chicken to slow cooker.

Mix together soy sauce sauce, vinegar, water and basil. Pour over chicken.

Cook on high for 4 hours or low for 8 hours. Remove chicken and place on serving plate. Strain gravy into a saucepan. Mix together cornstarch and water. Whisk into gravy and cook on medium until gravy thickens.

Serves 8 // 429 calories

Recipe from Jeanette’s Healthy Living.

Crockpot Chicken Adobo


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