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top down view of chicken adobo served over rice in a ceramic bowl and garnished with sliced vegetables

Slow Cooker Chicken Adobo Recipe

A delicious chicken dinner for the whole family
Course Lunch, Main
Cuisine asian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 4 hours
Servings 6
Calories 175kcal


  • 2 teaspoons oil
  • 6 chicken thighs
  • 1 onion peeled and diced
  • 6 cloves garlic peeled and minced
  • cup (160ml) white wine vinegar
  • cup (80ml) tamari soy sauce or regular soy sauce if not gluten free
  • ¼ cup (59ml) low sodium chicken broth optional
  • ¼ teaspoon ground coriander optional
  • 1 teaspoon brown sugar optional
  • salt to taste
  • pepper to taste
  • 2 bay leaves


  • Heat oil in skillet over medium heat, add chicken and brown both sides. When done, place them skin side up in the bottom of the slow cooker.
  • Add onions to the skillet and sauté for about 5 minutes till softened, stir in garlic for 30 seconds until fragrant, then transfer to the slow cooker.
  • In a bowl, whisk together the vinegar, soy sauce, chicken broth, ground coriander, brown sugar, salt and pepper. Pour into the slow cooker.
  • Add bay leaves, put the lid on, and set to cook on high for 4 hours or low for 6-7 hours. Avoid opening the lid during cooking.


  • Traditional methods of this recipe call for coriander seed. I prefer to use ground coriander for flavor and convenience. 
  • Adding chicken broth and brown sugar helps cut some of the sharpness of this dish. Omit them if you prefer a dish that is more tangy than sweet. 
  • Thicken the sauce by heating it in a saucepan before serving. 
  • If you prefer to keep this low carb, serve with riced cauliflower instead of rice.
  • There are 3 Blue Plan SmartPoints in a serving of this.


Calories: 175kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 827mg | Potassium: 362mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg