Drool-Worthy Adobo Chicken Recipe Is a Delicious High-Protein Slow-Cooker Dinner (9 Ingredients) by Elisa Schmitz

If you’ve never tried adobo chicken, prepare to be wowed. My kids' grandmother (their Lola) is from the Philippines. As they were growing up, Lola often would make Filipino adobo chicken for us, and we all loved it. Widely considered to be the national dish of the Philippines, adobo chicken has a tasty, tangy flavor that you just can't get enough of. It's made with chicken thighs (or chicken legs), so the meal turns out exceptionally tender and juicy.

I recently decided to surprise my daughters by making adobo chicken for them. Because they grew up eating authentic chicken adobo made by their Lola, I was a bit worried that mine wouldn't measure up – especially since I made it in the slow cooker and not on the stovetop, as Lola does. Imagine how happy I was when they exclaimed, "This is even better than Lola's!" Now, I don't know if that's true, but I will say that this high-protein and gluten-free recipe for adobo chicken turned out darn delicious. In fact, I'd go so far to say this drool-worthy recipe produces the juiciest, most flavorful chicken ever! Plus check out the health benefits of protein.

Photo credit (all photos): Elisa Schmitz

Here's what you need in order to make this incredibly savory meal tonight: boneless/skinless chicken thighs, white distilled vinegar, soy sauce or tamari, garlic, ginger, black peppercorns, onion, bay leaves and brown sugar. You put everything into the slow cooker and four hours later, you have an incredibly easy and delicious dinner you'll want to make all the time.

Serve this amazing chicken over rice to soak up the savory sauce. Add a side of your favorite vegetables to round out the meal!

Cuisine: Filipino / Asian
Prep Time: 5 minutes
Cook Time: 4 hours (high) or 8 hours (low)
Total Time: 4 to 8 hours
Servings: 8

Ingredients

• 2 pounds boneless/skinless chicken thighs
• 1/2 cup white distilled vinegar
• 1/2 cup soy sauce, gluten-free soy sauce or tamari
• 5 cloves garlic, minced
• 2 tablespoons fresh ginger, peeled and sliced
• 3/4 cup white onion, diced
• 1 teaspoon black peppercorns
• 4 tablespoons brown sugar
• 3 bay leaves

Here's how to make it:

1. Turn on your slow cooker. Place the vinegar, soy sauce, garlic, ginger, onion, peppercorns, brown sugar and bay leaves into the slow cooker. Stir to combine. (You can use regular soy sauce, low-sodium soy sauce, gluten-free soy sauce (which is what I used) or tamari for this recipe.)
   
2. Place the chicken into the mixture in the slow cooker. Toss to coat and ensure that everything is covered in the sauce. Cover the slow cooker with the lid. (I used boneless/skinless chicken thighs, but you can try this recipe with chicken legs, too.)
   
3. Cook on high heat for 4 hours or on low heat for 8 hours. Chicken is done when it reaches 165 degrees F on a food thermometer.
   
4. Remove the bay leaves before serving. Serve over rice, and be sure to include plenty of delicious sauce. Store leftovers in an airtight container in the refrigerator. You also can freeze them.
   

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