Crockpot Chicken Adobo Recipe 435 Food

SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO

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.

CROCKPOT CHICKEN ADOBO RECIPE - (4.3/5)

Steps:

• 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. Cook on low for 6 hours. Line a baking sheet with aluminum foil and set aside. When your chicken is done, remove it from the crockpot insert and place it on the prepared baking sheet. With oven mitts, lift out the insert and strain the sauce into a pot (using a large mesh strainer to catch the bits of garlic and shallots, etc.) and let the sauce cook down for about 20 minutes. It should start to thicken up. If it's not thickening up as quickly as you'd like, you can add in a bit of cornstarch and water mixture and it'll thicken right up! Using a brush, brush the sauce on the chicken, coating it well, then put the chicken in the oven and broil it on high for about 3 to 5 minutes. Remove from oven and serve with white rice or whatever else you prefer. There will be extra sauce left so you can coat your chicken & rice in more sauce. Enjoy!

SLOW COOKER ADOBO CHICKEN

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.

SLOW COOKER FILIPINO CHICKEN ADOBO

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).

CROCK-POT CHICKEN ADOBO

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.

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION

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.

CROCK POT ADOBO CHICKEN

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.

SLOW COOKER ADOBO CHICKEN

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.

CHICKEN ADOBO

Steps:

• 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, increase the heat to high and return the sauce to a boil. while the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan.
• Brown the chicken thighs underneath the broiler for 3-5 minutes and return to the reducing sauce for the last minute. Continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5-7 minutes. Remove the Bay leaves and serve with steamed white rice.
• Variations: For a "drier" chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my many people finishes their adobo.
• For a saucier adobo, double the amount of soy sauce and vinegar.

CROCK POT ADOBO CHICKEN

Steps:

• Layer chicken breasts in the bottom of a crock pot.
• Pour remaining ingredients on top.
• Cook on high for 5-6 hours
• When chicken is done, pull it out of the sauce and shred it, and place it in a large pan.
• Add a little of the sauce back into the chicken (about 1/2 a cup) and add in the rice, corn and beans (undrained)
• Mix well and cook on the stove until hot
• Serve with sour cream and cheese.

SLOW-COOKER CHICKEN ADOBO

Steps:

• Toss chicken with dressing. Cook in large nonstick skillet on high heat 3 to 5 min. on each side or until thighs are lightly browned on both sides. Remove from heat.
• Place yellow onions in slow cooker sprayed with cooking spray; top with chicken, garlic, peppercorns and bay leaves.
• Mix soy sauce and vinegar until blended; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). About 25 min. before chicken is done, cook rice as directed on package, omitting salt.
• Remove chicken, bay leaves and garlic from slow cooker; discard bay leaves and garlic. Pull chicken into shreds with 2 forks. Return chicken to slow cooker; mix lightly.
• Spoon rice onto platter; top with chicken mixture and green onions.

SLOW COOKER CHICKEN ADOBO

Steps:

• Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.
• Remove and discard the skin from the chicken.
• Arrange the chicken in an even layer on top of the onion mixture.
• Whisk the soy sauce, vinegar, sugar and pepper together in a medium bowl.
• Pour over the chicken.
• Cover and cook until the chicken is cooked through and falling off the bone, about 4-5 hours on low.
• Remove and discard the ginger pieces and bay leaf.