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This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.
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
Directions
Step 1
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.
Step 2
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).
Cook’s Note:
You can use 4 pounds skinless, boneless chicken thighs instead, if preferred.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 581 | |
| % Daily Value * | |
| Total Fat35g | 45% |
| Saturated Fat10g | 50% |
| Cholesterol212mg | 71% |
| Sodium1095mg | 48% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein59g | |
| Vitamin C2mg | 8% |
| Calcium41mg | 3% |
| Iron4mg | 20% |
| Potassium565mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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