Crock Pot Chicken Adobo Recipes

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.

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).

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.

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.

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.

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.