Slow Cooker Adobo Chicken © Jeanette's Healthy Living

Slow Cooker Chicken Adobo Recipe

Browning the chicken first with onion, as well as the garlic and ginger, adds extra flavor to this slow cooked dish. You don't have to thicken the sauce if you don't want.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 301 kcal


  • 3 pounds chicken parts
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 onion sliced
  • 6 garlic cloves chopped
  • 4 slices ginger the size of a quarter, crushed
  • 1/4 cup Yondu sauce or light soy sauce gluten-free
  • 2 tablespoons soy sauce gluten-free
  • 1/2 cup white or apple cider vinegar
  • 1/2 cup water
  • 1 bay leaf

Cornstarch Slurry

  • 2 teaspoons cornstarch
  • 2 tablespoons water


  1. Season both sides of chicken pieces with salt and pepper.
  2. Heat 1 tablespoon oil in a large skillet and add onion, garlic and ginger; cook for a few minutes until fragrant; remove to slow cooker using a slotted spoon.
  3. Add another tablespoon of oil to pan. Add chicken pieces and brown on both sides. This may take a few batches depending on the size of your skillet. Remove chicken to slow cooker. Mix together Youndoo sauce, soy sauce, vinegar and water. Pour on top of chicken. Place bay leaf inside slow cooker.
  4. Cook on high for 4 hours. Remove chicken and place on serving plate. Strain gravy into a saucepan. Mix together cornstarch and water. Whisk into gravy and cook on medium until gravy thickens.

Recipe Notes

Substitute 2 pounds skinless, boneless chicken breast for lower calorie version (181 calories/1 Freestyle point per serving) - cook on high for 3 hours.