Crock Pot Chicken Adobo
Now I am not a fan of adobo, in the Navy, on the 4 ships I served on, adobo was on the menu every week, sometimes twice a week, and sometimes twice a day. This is the first adobo recipe on my site, and I will try this as well, as it has been many years since I have eaten adobo. Edited on 9 May 2018 to include peppercorns and bay leaves. I made this on 9 May 2018, and I was pleasantly surprised, very delicious.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 750 grams chicken thighs, boneless, skinless, (1½ lb)
- 1 medium onion, diced
- 8 cloves garlic, minced
- ½ cup vhite vinegar
- ¾ cup soy sauce
- 1 teaspoon black peppercorns
- 3 bay leaves
Instructions
- Add the soy sauce, vinegar, garlic, onion, peppercorns, and bay leaves to your slow cooker.
- Slice the chicken into 1 to 1½ inch pieces, add to the slow cooker and mix to coat all the chicken. (This photo shows I used the Variant and went with skinless, bone in, fat trimmed, whole thighs.)
- Cover and turn on your slow cooker to the Low setting for 5 to 6 hours. Check for tenderness and doneness at the 5 hour mark.
- To thicken the sauce slightly, 30 minutes before serving, set the slow cooker to the High setting, stir, and leave the cover tilted to allow some of the liquid to evaporate.
- Remove the bay leaves, serve with rice.
Notes
Figure about 60 Baht for the chicken. For 6 servings, this is about 30 cents per serving.
Variant: 1. Use whole bone in, skinless, fat trimmed, thighs in place of boneless thighs.