I have only used the slow cooker to cook adobo once. And it was because I bought pata or pork hocks, or pork shanks, and I knew that was going to take a long cooking. But after having a dinner hosted by our couple mentor at Church, which they cooked some chicken for tacos in the slow cooker, I decided why not make chicken adobo in the slow cooker as well. The texture was so perfect for adobo flakes that I made it soon after that dinner.
I slow cooked the chicken over low for about six hours. Afterwards, I flaked the whole chicken (I just put the whole chicken the cooker with the seasonings and spices). I also transferred the juiced to a pot to simmer it down to a more flavorful sauce. While I was flaking the chicken, I couldn’t help but be amazed at the very tender texture it had become. Yummy.
The meal ended up being chicken adobo flakes, regular adobo, adobo tacos, meat for pasta and chicken sandwich spread. It went a long way, and the adobo flavors were mild enough to be made into something else. If we were a family of 5, I think slow cooking some chicken like this would be super effecient. A quick stir-fry for a side of veggies would complete the dish! (and rice, always rice). But now, It’s a great meal to last us about 2 weeks 🙂
Chicken Adobo Slow Cooker Recipe
1 whole chicken about 3 to 4 pounds
1 head garlic, smashed and peeled
1 onion, sliced
3/4 cup soy sauce
1/2 cup vinegar
Place the onion, and garlic in the slow cooker. Place the chicken on top, followed by the bay leaves and peppercorns. Pour in the soy sauce and vinegar and set the slow cooker on low and cook for 6 hours, or 2.5 hours on high. Let cool.
Flake chicken. Use sauce by cooking down in a pot (too watery for my taste straight out of the slow cooker). Mix with flaked adobo.