The boys in this house enjoy Chicken Adobo but I don’t like frying chicken; I was pleased to find this recipe for Slow Cooker Adobo Chicken, which did not ask for me to first brown it in oil.
I reckon it is pretty adaptable to what you have on hand too: I was in desperate need of grocery shopping and only had one onion and part of a red onion on hand to work with, luckily I had just purchased Rice Vinegar so had that on hand – in the past I have subbed in regular white vinegar. That said, I do hope that it tasted alright? Both the guys said it was good. I asked for more specific details but they couldn’t come up with any! (I don’t eat meat so I have no idea how it tasted. I thought it looked better than the stove top version I make and I also liked the consistency of the sauce. I removed the chicken to a serving dish, poured the liquid into a small saucepan and reduced it to a thicker consistency to satisfy my own sensibilities.
4 Onions, halved and thinly sliced
4 cloves Garlic, minced
1 Tablespoon Grated Ginger
1 Bay Leaf
3 lbs Bone In, Chicken Thighs
3/4 cup Soy Sauce
1/4 cup Rice Vinegar
1 Tablespoon Sugar
1/2 teaspoon freshly ground Black Pepper
Place onions, garlic, ginger and bay leaf in an even layer in the slow cooker.
If Chicken Thighs have skins, remove skin and visible fat; arrange chicken in an even layer on top of the onions et al.
Whisk together the soy sauce, vinegar, sugar and pepper; pour it over the chicken.
Cover and cook until the chicken is cooked through and falling off the bone, about 4 – 5 hours on LOW.
Transfer Chicken to serving dish and cover with foil.
Pour liquid into a small saucepan, fish out bay leaf and discard; bring to a boil.
Continue boiling to reduce to desired consistency.
Pour over Chicken, sprinkle with chopped green onions and serve alongside hot Steamed Rice.
Serves 4 – 6