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
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 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
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
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
SLOW COOKER CHICKEN ADOBO
This is a very similar recipe to the one that my Filipino neighbor live in Mother in Law made. Serve it with a large bowl of steamed rice to soak up this luscious sauce.
Provided by mandabears
Categories Chicken Thigh & Leg
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 813.6, Fat 52.2, SaturatedFat 14.6, Cholesterol 286.6, Sodium 3280.7, Carbohydrate 17.6, Fiber 2.4, Sugar 8.8, Protein 66
SLOW COOKER ADOBO CHICKEN WITH BOK CHOY
Paleo Filipino dish.
Provided by Chris Denzer
Categories World Cuisine Recipes Asian Filipino
Time 8h15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
- Cover and cook on Low for 8 hours.
- Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.
Nutrition Facts : Calories 458 calories, Carbohydrate 20.8 g, Cholesterol 128.3 mg, Fat 23.1 g, Fiber 4 g, Protein 40.4 g, SaturatedFat 6.4 g, Sodium 1394.5 mg, Sugar 10.3 g
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 Learning the Ropes
Categories Whole Chicken
Time 8h30m
Yield 4 serving(s)
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 521.4, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 3167.5, Carbohydrate 5, Fiber 0.6, Sugar 1, Protein 43.7
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.
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