SLOW-COOKER CHICKEN ADOBO
This classic, easy Filipino chicken dish slow cooks and simmers in a flavorful sauce that is traditionally served with white rice.
Provided by Pillsbury Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 8
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Heat nonstick 10-inch skillet over medium-high heat; season chicken thighs with salt. Add half of the chicken thighs in single layer to skillet, and cook 8 to 10 minutes or until brown on both sides; transfer to slow cooker. Repeat with remaining chicken thighs.
- Add vinegar, soy sauce, garlic, peppercorns and bay leaves to slow cooker. Cover and cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Before serving, remove chicken to serving platter; pour liquid from slow cooker through strainer, discarding peppercorns and bay leaves. Serve chicken and garlic with cooked white rice and some of the strained sauce.
Nutrition Facts : Calories 220, Carbohydrate 2 g, Cholesterol 140 mg, Fiber 0 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 0 g, TransFat 0 g
SLOW COOKER FILIPINO CHICKEN ADOBO
This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.
Provided by michellekay
Categories World Cuisine Recipes Asian Filipino
Time 5h10m
Yield 8
Number Of Ingredients 6
Steps:
- 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.
- 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).
Nutrition Facts : Calories 580.6 calories, Carbohydrate 3 g, Cholesterol 212.2 mg, Fat 35.4 g, Fiber 0.4 g, Protein 58.5 g, SaturatedFat 9.9 g, Sodium 1094.5 mg, Sugar 0.3 g
CROCK POT ADOBO CHICKEN
Don't be put off by the ingredients, and use exactly what it calls for. The flavor of this is amazing! For those of you that like dark meat, this recipe is really tailor made for it. I like it best when using only thighs and legs.
Provided by Southern Sugar Dump
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin from chicken and sear all sides quickly on high in a pan of oil.
- Place chicken in crock pot, then onions, then rest of ingredients.
- Cook on low 6-8 hours.
- Serve over rice. Don't forget to pour the liquid over rice as well. Remove bay leaves before serving.
Nutrition Facts : Calories 354.5, Fat 23.5, SaturatedFat 6.7, Cholesterol 106.9, Sodium 1566.5, Carbohydrate 4.6, Fiber 0.6, Sugar 1.4, Protein 28.9
FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION
For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.
Provided by Acerast
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
- Stove top instructions.
- Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- Allow everything sit at room temperature for at least 15 minutes.
- Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
- Remove lid and cook 10 minutes more.
- Serve with rice.
- Slow Cooker instructions.
- Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- Allow meat to sit at room temperature for at least 15 minutes.
- Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
- Serve with rice.
- (Freezer instructions courtesy of Erindipity).
- To freeze: Combine all ingredients in a ziptop bag. Freeze.
- To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.
SLOW COOKER ADOBO CHICKEN
An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice.
Provided by ADRIENNELAPP
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 8h30m
Yield 6
Number Of Ingredients 5
Steps:
- Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 5.3 g, Cholesterol 61.5 mg, Fat 14.7 g, Fiber 0.5 g, Protein 23 g, SaturatedFat 4 g, Sodium 1121.4 mg, Sugar 1.2 g
SLOW COOKER CHICKEN ADOBO RECIPE
Chicken adobo made in the slow cooker, has tender chicken thighs in a flavorful broth.
Provided by Sarah Olson
Categories Main Course
Time 6h15m
Number Of Ingredients 11
Steps:
- Set a large skillet over medium-high heat. When the pan is hot add enough of the oil to coat the bottom of the pan. Brown the chicken on both sides. Add the chicken to the slow cooker.
- In a medium sized bowl whisk together the soy sauce, vinegar, chicken broth and onion. Pour this mixture over the chicken. Or you can add everything to the slow cooker without dirtying a bowl, this works fine too.
- Add the garlic cloves, ginger slices, bay leaves and peppercorns on top of the chicken.
- Cover and cook on LOW for 6-7 hours or HIGH 4 hours for without opening the lid during the cooking time.
- Remove bay leaves, and garlic cloves if desired.
- Serve chicken drizzled with plenty of the sauce out of the slow cooker and enjoy! Top with sliced green onion for flavor and texture.
Nutrition Facts : Calories 399 kcal, Carbohydrate 6 g, Protein 24 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 710 mg, Sugar 1 g, ServingSize 1 serving
SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO
Philippine adobo is a popular Filipino dish and cooking style that can be made with meat, seafood, or vegetables marinated in soy sauce, garlic, vinegar and spices. My version is made easier by letting the slow cooker do the work for you!
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
- Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
- Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.
SLOW COOKER CHICKEN ADOBO
Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic recipe for chicken adobo in the slow cooker can be made a day ahead and tastes even better the next day!
Provided by Manila Spoon
Categories Main Course
Time 5h10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested for depth of flavor and to lessen grease accumulation over all. If in a hurry, simply place the chicken pieces in the slow cooker. Alternatively, you can use skinless chicken pieces to avoid the browning process.
- Mix together the vinegar and soy sauce. Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don't fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 5-6 hours or until chicken is tender.
- For a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.
CROCK-POT CHICKEN ADOBO
Use thighs only--chicken breasts are not for the Crock-pot. Got this off thriftyfun.com. It was originally posted by Jess from Hillsboro, OR.
Provided by AlaskaStephanie
Categories Chicken Thigh & Leg
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put chicken thighs in the Crock-pot.
- Mix all remaining ingredients and pour over chicken.
- Cook on low for 8 hours or until chicken falls apart. Serve over rice with broccoli as a side dish.
Nutrition Facts : Calories 394.9, Fat 26.1, SaturatedFat 7.3, Cholesterol 143.3, Sodium 1639.9, Carbohydrate 5.8, Fiber 0.7, Sugar 1.3, Protein 33
CROCK POT CHICKEN ADOBO
Wanted something tasty but simple for dinner as I wasn't feeling well and didn't want to slave away in my kitchen. Hadn't made this in ages, but decided to try it in the slow cooker, it turned out amazing. It's also good with pork.
Provided by K J
Categories Pork
Time 8h10m
Number Of Ingredients 10
Steps:
- 1. Sprinkle chicken with ginger and pepper. Rub lightly and place in bottom of slow cooker. Add garlic and onion followed by the bay leaves and the wet ingredients.
- 2. Cook on low for 8 hours or on high for about 5. Serve with rice and roasted veggies.
- 3. OPTIONAL
- 4. For thicker sauce to serve with chicken, add about 1.5 TBSP cornstarch mixed with a little water about an hour before serving.
- 5. INSTANT POT ADJUSTMENTS
- 6. •Reduce water to 6oz •Cook on high pressure for 10 minutes (11 if frozen) •Quick release pressure
- 7. If using cornstarch to thicken, add after quick release and set IP to low saute. Simmer until thickened.
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CHICKEN ADOBO (THE BEST AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
Reviews 222Calories 63 per servingCategory Filipino Recipes
- Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
- Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.
CROCK-POT CHICKEN ADOBO RECIPE FROM H-E-B
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4.4/5 (41)Total Time 5 hrs 18 minsCategory Filipino RecipesCalories 334 per serving
- In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours.
- Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.
SLOW COOKER CHICKEN ADOBO RECIPE - CROCKPOT CHICKEN ADOBO
From eatingonadime.com
5/5 (5)Total Time 6 hrs 20 minsCategory Main CourseCalories 555 per serving
- Switch the multi-cooker slow cooker to the sauté setting and heat the olive oil over medium heat. Add the chicken thighs and cook until golden brown and crispy on all sides (approximately 7-10 minutes per side). You can brown in a large skillet as well if your slow cooker does not have a sauté setting.
- Add the browned chicken thighs, garlic, jalapeño slices, onions, salt, pepper and bay leaves to the multi-cooker slow cooker.
SLOW COOKER CHICKEN ADOBO - HINT OF HEALTHY
From hintofhealthy.com
Ratings 5Servings 4Cuisine FilipinoCategory Dinner, Main Course
- First, we want to pre cook the chicken. This is technically optional, and you can add the chicken thighs to the slow cooker raw. I think browning them in a pan really helps bring out the flavour, and helps to crisp up the skin as well.Heat some oil in a frying pan or skillet, then add chicken thighs. Make sure not to overcrowd the pan. You might want to do this in batches. Cook them on medium to high heat on both sides until the exterior gets a beautiful golden flavour, then set them aside or place them in the slow cooker. Repeat until all chicken thighs are cooked.
- In a small bowl, whisk together white vinegar (called distilled malt vinegar in the UK), soy sauce, black pepper and sugar in a bowl until combined. Pour the sauce over the chicken.
- Add chicken thighs, sauce, garlic cloves and bay leaves to the slow cooker. Leave it to cook on high for 4-6 hours, or on low for 8-10 hours. Use a meat thermometer to make sure that the chicken has cooked through before serving. Chicken has to reach an internal temperature of 165°F or 75°C to be considered safe to eat.
FILIPINO CHICKEN ADOBO - INSTANT POT RECIPE | URBAN BLISS LIFE
From urbanblisslife.com
Ratings 39Servings 6Cuisine FilipinoCategory 30-minute Meal, Dinner
- Select Sear/Sauté, set the temperature to HI, and select Start/Stop to begin. Preheat for 2 minutes. Meanwhile, season the chicken pieces with salt, pepper, and paprika evenly on both sides.
- Season the chicken with salt, pepper, and paprika. Heat a large stockpot or dutch oven with the olive oil. Sauté and brown the chicken on all sides.
SLOW COOKER ADOBO CHICKEN AND MUSHROOMS
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Servings 4Calories 127 per servingEstimated Reading Time 4 mins
FILIPINO CHICKEN ADOBO (SO FLAVORFUL & EASY!)
From carlsbadcravings.com
Reviews 12Servings 6Cuisine AsianCategory Main Dish
- Whisk the marinade ingredients together in a large bowl or freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 4-24 hours.
- Heat oil in large heavy bottom skillet/braiser (with a tight-fitting lid) or Dutch oven over medium high heat. Once hot, remove chicken from marinade (don’t discard marinade) and pat dry as you add chicken to the skillet. Brown chicken on each side then stir in reserved marinade, water and bay leaves.
- Bring the chicken to a boil, then cover and reduce to LOW. Simmer, covered for 25 minutes, flipping the chicken once at 15 minutes and replacing lid.
- After 25 minutes, remove the lid and simmer until the chicken is cooked through and the sauce is reduced to a sticky glaze, about 10- 20 more minutes. Be prepared to stir in additional water if the sauce evaporates too much. Alternatively (but not likely), if the sauce isn't thick enough, remove the cooked chicken to a plate and continue to simmer the sauce until thickened. Return chicken and turn to coat.
SLOW COOKER CHICKEN ADOBO RECIPE - CHOWHOUND
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4/5 (112)Total Time 4 hrs 15 minsCategory Weeknight Dinner, Main Dish
- Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken.
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- Combine the soy sauce, vinegar and brown sugar if using. Stir to mix and dissolve the sugar. Pour into the slow cooker.
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- Season the chicken with salt and pepper. Cook the chicken in the skillet until golden brown and crispy on all sides, approximately 10-15 minutes. Transfer to the slow cooker.
- Cut the garlic lengthwise to expose the top of the garlic cloves being careful not to break the bulb apart. Transfer the garlic to the slow cooker.
- Thinly slice the chilis removing the seeds to make it less spicy, if desired. Add to the slow cooker along with diced onions.
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Reviews 80Category Main CourseCuisine FilipinoTotal Time 6 hrs 40 mins
- Rub the olive oil around the inside of your slow cooker then throw in your shallots, garlic, brown sugar, pepper, cayenne and bay leaves.
- Then pour in your chicken stock, soy sauce, and apple cider vinegar. Stir everything together with a spoon to make sure everything is distributed evenly.
- Add in your chicken thighs and use the spoon to spoon some of the sauce on top so it's coated. Or you can just push the thighs down into the liquid.
HONEY GLAZED CROCKPOT CHICKEN ADOBO RECIPE - PINCH OF YUM
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4.6/5 (22)Total Time 6 hrsCategory DinnerCalories 189 per serving
- Place the chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and 2 tablespoons honey in a large plastic ziplock style bag (or divide between two bags). Store in the refrigerator for a few hours or overnight to let the chicken marinate.
- Pour the ingredients in the bag directly into the crockpot. Cook on high for 3-4 hours or until the chicken is cooked. Remove the chicken, shred with two forks, and set aside.
- Drain the sauce to remove bay leaves, peppercorns, and garlic. Transfer to a saucepan, stir in 1/4 cup honey, and bring to a low simmer. Whisk the cornstarch with 1/4 cup water and pour into the warm sauce. Simmer until thickened slightly into a glaze. Serve as an additional topping for the chicken.
- Top the chicken with a squeeze of lime juice if you want, fresh herbs if you want (I like cilantro even though that’s not really Filipino) and serve the whole thing over steaming hot white rice.
SLOW COOKER CHICKEN ADOBO - RECIPES FROM A PANTRY
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5/5 (4)Category Lunch, MainCuisine AsianCalories 175 per serving
- 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.
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