Slow Cooker Filipino Chicken Adobo

Name: Slow Cooker Filipino Chicken Adobo
Total time: 300 min
Yield: 8 Servings
Ingredients: 6 pounds skin-on, bone-in chicken thighs; 2 teaspoons whole black peppercorns; 🧄 12 cloves garlic, smashed and peeled; 4 bay leaves; ½ cup soy sauce; 1 cup distilled white vinegar

Cost $25, save $15

Source: Recommended by CookPal

300 Min
8 Servings
$25

Slow Cooker Filipino Chicken Adobo

Cost $25, save $15

Source: Recommended by CookPal

300 Min
8 Servings
$25

INGREDIENTS

Main
- 6 pounds skin-on, bone-in chicken thighs
- 2 teaspoons whole black peppercorns
- 🧄 12 cloves garlic, smashed and peeled
- 4 bay leaves
- ½ cup soy sauce
- 1 cup distilled white vinegar

STEPS

Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.

Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

NUTRIENTS

Per 1 serving

🔥

581

Calories

59
Protein
3
Carbs
35
Fats

💡 Serve with steamed rice to complete the dish.For extra flavor, marinate chicken in soy sauce, vinegar, and garlic overnight before cooking.You can adjust the soy sauce and vinegar quantities for a saltier or tangier taste.