Slow Cooker Chicken Adobo (Printable Version)
Tender chicken thighs simmered in tangy soy-garlic sauce. #chickenadobo #slowcooker #comfortfood #easymeal #filipinodish
# Ingredients:
→ Protein
01 -
1 1/2 pounds boneless, skinless chicken thighs
→ Aromatics
02 -
2 teaspoons jarred minced garlic
→ Sauce
03 -
1/4 cup soy sauce
04 -
1/4 cup rice wine vinegar
05 -
1 tablespoon brown sugar
06 -
1/2 teaspoon ground black pepper
→ Thickener
07 -
1 tablespoon cornstarch
# Steps:
01 -
Arrange chicken thighs and minced garlic evenly in the bottom of the slow cooker.
02 -
In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, and black pepper until the sugar is dissolved. Pour this mixture over the chicken in the slow cooker.
03 -
Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours until the chicken reaches an internal temperature of 165°F and is tender.
04 -
For a thicker sauce, whisk cornstarch with 1 tablespoon cold water until smooth. Remove chicken from the slow cooker and stir the cornstarch mixture into the remaining sauce. Cook on high with the lid off for several minutes, stirring frequently, until sauce thickens.
05 -
Arrange chicken on a plate and serve with steamed rice and vegetables of choice. Spoon additional sauce over top as desired.
# Notes:
01 -
To ensure maximum flavor penetration, marinate chicken in the sauce for up to 1 hour before cooking if time allows.
02 -
For a gluten-free option, substitute tamari for soy sauce.