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Recipe: Slow cooker chicken adobo

Posted March 5, 2015

Slow cooker chicken adobo

I'm on a roll lately with some successful slow cooker meals. Judging by the interest in our slow cooker posts, Go Ask Mom readers are looking for some good ones too!

This week, I had some chicken thighs to cook and a very busy afternoon and evening schedule. I needed something that wouldn't require a lot of work and would be ready to eat when we got home. In other words: I needed a slow cooker meal.

I found this one during a quick Google search for slow cooker recipes with bone-in chicken thighs. I don't usually cook chicken in the slow cooker because the result often turns out rubbery or dry meat. But I've had success with chicken thighs and I didn't have many options this week.

This easy recipe requires just chopping up a few items and pouring in a sauce. I added a little bit more garlic because we like garlic at my house, but otherwise I stuck to the recipe. It was delicious and easy!

Slow Cooker Chicken Adobo
Adapted from Chow.com

4 medium yellow onions, thinly sliced
4 medium garlic cloves, smashed and peeled (I used 6)
One 5-inch piece fresh ginger, cut into 1-inch pieces
1 bay leaf
3 pounds bone-in, skin-on chicken thighs (I had 2.5 pounds and it came out fine)
3/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper

Put the onions, garlic, ginger and bay leaf in the bottom of your slow cooker. Take the skin off the thighs and put them on top of your veggies. Combine the soy sauce, vinegar, sugar and pepper and then pour over the chicken. I cooked this on high for five hours.

Once it was cooked, I took the ginger and bay leaf out. Then I shredded the chicken, which was falling off the bone by this point. I then poured the sauce into a small pan and, using a little cornstarch, thickened it up. We used the sauce as a kind of gravy over the chicken. This is good served with rice.

Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.

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