29+ Flavorful Crockpot Chicken Adobo Recipes for Your Favorite Dish

Crockpot cooking is a game-changer when it comes to making delicious, effortless meals.

And if you’re a fan of Filipino cuisine, you’ll love the convenience and flavor of crockpot chicken adobo.

Chicken adobo is a traditional Filipino dish known for its rich, savory, and tangy sauce.

It’s made by marinating chicken in soy sauce, vinegar, garlic, and bay leaves, then simmering it slowly to bring out all those deep flavors.

But when you add the slow cooker into the mix, you unlock the potential for even more creative and diverse variations.

In this article, we’ve gathered over 29 different crockpot chicken adobo recipes that will make your taste buds sing.

From classic versions to creative twists with vegetables, grains, and extra flavors, you’ll find a recipe that suits your preferences.

Whether you’re looking for something simple and comforting or a new way to spice up your meal routine, you’ll find the perfect chicken adobo recipe here.

So, grab your crockpot and let’s get cooking!

29+ Flavorful Crockpot Chicken Adobo Recipes for Your Favorite Dish

With over 29 different crockpot chicken adobo recipes to choose from, there’s something for everyone.

The slow cooker method allows for tender chicken and a rich, flavorful sauce that’s perfect for any meal.

No matter which variation you try, you’ll experience the comforting and satisfying taste of Filipino adobo in a whole new way.

So, don’t hesitate to experiment with different ingredients and flavors to make the dish your own.

Crockpot chicken adobo is a versatile, delicious, and simple meal that’s sure to become a favorite in your kitchen.

Crockpot Chicken Adobo with Potatoes

This hearty variation of chicken adobo combines tender chicken thighs with the creamy texture of potatoes, simmered in a rich, tangy sauce. The potatoes absorb all the flavors of the vinegar, soy sauce, and garlic, making them the perfect complement to the savory chicken. The slow cooking method allows the flavors to develop fully, ensuring every bite is packed with flavor.

Ingredients:

• 6 chicken thighs, bone-in, skin-on
• 2 medium potatoes, peeled and cubed
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp pepper
• 1 tbsp brown sugar
• 1/4 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large skillet, heat olive oil over medium heat. Sear the chicken thighs for 3-4 minutes per side until browned.
2. In the crockpot, combine the soy sauce, vinegar, water, bay leaves, garlic, onion, brown sugar, salt, and pepper.
3. Add the seared chicken thighs to the crockpot, followed by the cubed potatoes.
4. Cover and cook on low for 6-8 hours, or until the chicken is tender and the potatoes are cooked through.
5. Taste and adjust the seasoning if needed before serving.

This recipe takes the classic chicken adobo to the next level by adding potatoes, turning the dish into a complete meal. The slow cooker ensures the chicken remains juicy and tender, while the potatoes soak up all the delicious sauce, making each bite a comforting experience. The mix of vinegar and soy sauce provides a perfect balance of tanginess and depth of flavor, complemented by the sweetness of brown sugar and aromatic garlic.

Crockpot Chicken Adobo with Coconut Milk

This chicken adobo variation infuses a rich coconut flavor into the traditional dish. Coconut milk adds creaminess to the sauce, softening the sharp tanginess of the vinegar and balancing the saltiness of the soy sauce. This version of chicken adobo is a comforting, creamy delight perfect for a cozy dinner.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 1 can (14 oz) coconut milk
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1/2 tsp chili flakes (optional)
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes on each side.
2. In the crockpot, combine the soy sauce, vinegar, coconut milk, brown sugar, bay leaves, garlic, onion, black pepper, and chili flakes if using.
3. Add the seared chicken thighs into the crockpot and stir to coat the chicken with the sauce.
4. Cover and cook on low for 6-8 hours, until the chicken is tender and the sauce has thickened slightly.
5. Taste and adjust seasoning before serving over rice or with crusty bread.

Coconut milk in this recipe transforms the adobo sauce into a velvety, creamy dish that blends beautifully with the tangy and savory flavors. The slow cooking process allows the chicken to become incredibly tender, while the sauce develops into a rich, aromatic gravy. Pair this dish with rice to soak up the luscious sauce, and you have a flavorful and satisfying meal.

Crockpot Chicken Adobo with Pineapple

This tropical twist on chicken adobo introduces a burst of sweetness from pineapple, balancing the savory and tangy flavors of the classic dish. The pineapple’s natural sugars enhance the depth of the sauce, while its acidity cuts through the richness, adding an exciting twist. This variation is perfect for a bright, summery take on a traditional Filipino dish.

Ingredients:

• 6 chicken thighs, bone-in, skin-on
• 1 can (8 oz) pineapple chunks, with juice
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1 onion, sliced
• 6 cloves garlic, minced
• 1/2 tsp black pepper
• 2 bay leaves
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes per side until browned.
2. In the crockpot, combine the soy sauce, vinegar, pineapple chunks with juice, brown sugar, garlic, onion, black pepper, and bay leaves.
3. Add the seared chicken thighs to the crockpot and stir to coat with the sauce.
4. Cover and cook on low for 6-8 hours, until the chicken is tender and the sauce has reduced slightly.
5. Taste and adjust seasoning before serving with steamed rice.

The addition of pineapple in this recipe brightens the rich, savory profile of chicken adobo, offering a delightful contrast of sweet and tangy flavors. The slow cooking process ensures the chicken becomes incredibly tender while absorbing the unique taste of the pineapple. This dish makes for a refreshing, flavorful option when you’re craving something different, yet still comforting and familiar.

Crockpot Chicken Adobo with Bell Peppers

This vibrant twist on chicken adobo brings in the sweet crunch of bell peppers, creating a colorful and flavorful version of the classic dish. The peppers absorb the sauce, infusing their sweetness into the savory adobo while maintaining a satisfying crunch. This recipe is an excellent way to incorporate more vegetables into your meal without compromising on flavor.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 bell peppers (one red, one yellow), sliced
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat. Sear the chicken thighs for 3-4 minutes per side until browned.
2. Place the sliced onions and bell peppers in the crockpot.
3. Add the soy sauce, vinegar, water, garlic, brown sugar, black pepper, and bay leaves into the crockpot, then stir to combine.
4. Place the seared chicken thighs on top of the mixture, covering with the sauce.
5. Cover and cook on low for 6-8 hours until the chicken is tender and the peppers are cooked but still vibrant.
6. Taste and adjust seasoning before serving with rice or crusty bread.

The bell peppers in this version of chicken adobo add a delightful crunch and slight sweetness, balancing out the richness of the soy sauce and vinegar. Their natural sweetness enhances the overall flavor profile while providing a bright pop of color. This variation adds texture and freshness to the dish, making it a perfect choice for a healthy and comforting dinner.

Crockpot Chicken Adobo with Mushrooms

Mushrooms are the perfect addition to chicken adobo, absorbing the sauce’s rich, savory flavor while adding an earthy depth to the dish. This version of chicken adobo introduces a comforting umami element, making it feel even more satisfying. The slow cooking process allows the mushrooms to release their flavors, adding an extra layer of richness to the dish.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 1 cup sliced mushrooms (button or cremini)
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat and sear the chicken thighs for 3-4 minutes per side.
2. Add the mushrooms, garlic, and onions to the crockpot.
3. Pour in the soy sauce, vinegar, water, brown sugar, black pepper, and bay leaves.
4. Place the seared chicken thighs on top, stirring gently to combine.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the mushrooms have absorbed the sauce.
6. Taste and adjust the seasoning if needed before serving with rice or noodles.

The mushrooms bring an earthy richness to the dish, creating a deep, comforting flavor that pairs beautifully with the tangy, savory adobo sauce. The slow cooker allows the mushrooms to soften and take on the full flavor of the sauce, making every bite a delicious combination of tender chicken and rich, savory mushrooms. This recipe is perfect for mushroom lovers and adds complexity to a traditional dish.

Crockpot Chicken Adobo with Carrots and Green Beans

This version of chicken adobo incorporates nutritious vegetables like carrots and green beans, transforming the dish into a complete meal. The sweetness of the carrots and the crispness of the green beans complement the tangy adobo sauce, creating a balanced, wholesome dish perfect for any family meal.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 medium carrots, peeled and cut into thick slices
• 1 cup green beans, trimmed
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes on each side.
2. Add the carrots, green beans, onions, and garlic to the crockpot.
3. Pour in the soy sauce, vinegar, water, brown sugar, bay leaves, and black pepper.
4. Place the seared chicken thighs on top of the vegetables and sauce.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the vegetables are cooked through.
6. Taste and adjust the seasoning before serving with rice or mashed potatoes.

The combination of carrots and green beans adds both color and nutrition to the dish. The carrots bring a subtle sweetness that balances the tanginess of the soy sauce and vinegar, while the green beans provide a nice crunch and fresh flavor. This recipe is an excellent choice for a one-pot meal, offering a well-rounded, satisfying dish that the whole family will love.

Crockpot Chicken Adobo with Sweet Potatoes

Sweet potatoes bring a natural sweetness and creaminess to this variation of chicken adobo. Their soft texture and ability to absorb the flavorful sauce make them an excellent match for the savory and tangy elements of the dish. This variation adds a hint of sweetness that contrasts beautifully with the bold flavors of adobo.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes per side.
2. Place the cubed sweet potatoes, onions, and garlic in the crockpot.
3. Add the soy sauce, vinegar, water, brown sugar, bay leaves, and black pepper to the pot.
4. Place the seared chicken thighs on top of the mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the sweet potatoes are soft.
6. Taste and adjust the seasoning if needed before serving over rice.

Sweet potatoes absorb the adobo sauce beautifully, making each bite a combination of rich, tangy, and slightly sweet flavors. The natural sweetness of the potatoes helps to round out the savory profile of the dish, creating a perfect balance of flavors. This version of chicken adobo is comforting and wholesome, offering a unique twist with the addition of sweet potatoes.

Crockpot Chicken Adobo with Cauliflower

This low-carb version of chicken adobo uses cauliflower in place of potatoes, offering a lighter alternative while maintaining all the flavor. The cauliflower takes on the adobo sauce, absorbing its tangy, savory notes and providing a satisfying texture. It’s perfect for those looking for a healthier take on the traditional dish.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 1 head cauliflower, cut into florets
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes per side.
2. Add the cauliflower florets, onions, and garlic to the crockpot.
3. Pour in the soy sauce, vinegar, water, brown sugar, bay leaves, and black pepper.
4. Place the seared chicken thighs on top of the cauliflower mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the cauliflower is cooked through.
6. Taste and adjust seasoning before serving with cauliflower rice or steamed vegetables.

The cauliflower in this dish takes on the rich, tangy adobo sauce, creating a low-carb and satisfying meal. The cauliflower’s mild flavor complements the bold, savory adobo sauce, and its soft texture makes it a perfect substitute for potatoes or rice. This recipe is great for anyone looking to enjoy a healthier version of a classic Filipino dish without sacrificing flavor.

Crockpot Chicken Adobo with Zucchini

Incorporating zucchini into chicken adobo brings a fresh, light element to the dish, while still soaking up the rich, savory flavors of the adobo sauce. The zucchini’s mild flavor and soft texture make it an ideal vegetable for slow-cooked dishes, and its ability to absorb the tangy soy sauce and vinegar adds a refreshing twist to this Filipino classic.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 medium zucchinis, sliced into rounds
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat and sear the chicken thighs for 3-4 minutes per side until browned.
2. Place the zucchini slices, onions, and garlic in the crockpot.
3. Add the soy sauce, vinegar, water, brown sugar, bay leaves, and black pepper into the crockpot and stir to combine.
4. Layer the seared chicken thighs on top of the vegetable mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the zucchini is cooked but still maintains some texture.
6. Taste and adjust seasoning before serving with rice or noodles.

Zucchini brings a light, fresh contrast to the bold flavors of the adobo sauce, making this version of the dish feel bright and aromatic. As the zucchini absorbs the sauce, it takes on a subtle tanginess that pairs well with the savory chicken. This is a fantastic variation for those seeking a lighter, vegetable-rich option without sacrificing flavor.

Crockpot Chicken Adobo with Asparagus

Asparagus adds a unique touch to chicken adobo, bringing its earthy, slightly grassy flavor into the fold. When slow-cooked, the asparagus tenderizes and takes on the tangy, savory elements of the adobo sauce, offering a delicious contrast to the rich chicken. This recipe is perfect for a springtime twist on the traditional dish, offering a bright and fresh alternative.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat and sear the chicken thighs for 3-4 minutes on each side.
2. Add the asparagus, onions, and garlic to the crockpot.
3. Pour in the soy sauce, vinegar, water, brown sugar, bay leaves, and black pepper, stirring to combine.
4. Place the seared chicken thighs on top and cover with the sauce and vegetables.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the asparagus is cooked through but still vibrant.
6. Taste and adjust seasoning before serving with rice or mashed potatoes.

Asparagus adds a delightful crispness and earthiness to the dish, providing a perfect balance to the rich and tangy adobo sauce. The slow cooking process allows the asparagus to soak up the savory flavors, while still maintaining its natural freshness. This version of chicken adobo is ideal for those looking to incorporate more greens into their meal without losing the dish’s bold flavors.

Crockpot Chicken Adobo with Eggplant

Eggplant is a fantastic addition to chicken adobo, soaking up the tangy, savory sauce and becoming tender and flavorful as it cooks. The natural sponginess of eggplant makes it an ideal vegetable to absorb all the rich flavors of the adobo, offering a smooth, velvety texture that contrasts nicely with the chicken. This variation is a great way to add depth and complexity to the dish.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 medium eggplants, cut into cubes
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat and sear the chicken thighs for 3-4 minutes per side until browned.
2. Add the cubed eggplant, onions, and garlic to the crockpot.
3. Combine the soy sauce, vinegar, water, brown sugar, bay leaves, and black pepper in the crockpot, stirring to coat the vegetables.
4. Layer the seared chicken thighs on top of the eggplant mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the eggplant is fully cooked and absorbing the sauce.
6. Taste and adjust seasoning before serving with rice or quinoa.

Eggplant becomes incredibly tender and flavorful when slow-cooked, and in this adobo, it acts as a sponge, soaking up the tangy, savory adobo sauce. The soft texture of the eggplant pairs wonderfully with the juicy chicken, creating a comforting dish with layers of flavor. This variation is an excellent choice for those looking to try a new vegetable in their chicken adobo while maintaining all the signature adobo flavors.

Crockpot Chicken Adobo with Sweet Corn

Adding sweet corn to chicken adobo introduces a touch of natural sweetness that balances the dish’s savory and tangy profile. The corn kernels burst with juice as they cook, adding moisture to the adobo sauce and creating a slightly sweet contrast to the salty soy sauce. This variation brings a comforting, homestyle feeling to the dish, perfect for any season.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 cups sweet corn kernels (fresh or frozen)
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat and sear the chicken thighs for 3-4 minutes per side.
2. Add the sweet corn, onions, and garlic to the crockpot.
3. Pour in the soy sauce, vinegar, water, brown sugar, bay leaves, and black pepper into the crockpot and stir to combine.
4. Layer the seared chicken thighs on top and cover with the sauce and vegetables.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the corn is cooked through.
6. Taste and adjust seasoning before serving with rice or mashed potatoes.

Sweet corn adds a natural sweetness that beautifully contrasts with the tangy adobo sauce. As the corn soaks up the sauce, it takes on a delightful flavor, bringing an extra layer of depth to the dish. This variation offers a wonderful balance of savory and sweet flavors, making it a perfect option for those looking for a comforting yet slightly lighter version of chicken adobo.

Crockpot Chicken Adobo with Butternut Squash

Butternut squash provides a subtle sweetness and creamy texture that pairs wonderfully with the rich, tangy adobo sauce. When slow-cooked, the squash becomes tender and soaks up the savory flavors of the dish, creating a comforting and hearty version of chicken adobo that’s perfect for cooler months or for those seeking a more filling meal.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 cups butternut squash, peeled and cubed
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat and sear the chicken thighs for 3-4 minutes per side.
2. Add the cubed butternut squash, onions, and garlic to the crockpot.
3. Pour in the soy sauce, vinegar, water, brown sugar, bay leaves, and black pepper, stirring to combine.
4. Layer the seared chicken thighs on top and cover with the sauce and vegetables.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the butternut squash is cooked through and absorbing the flavors.
6. Taste and adjust seasoning before serving with rice or a leafy green salad.

The butternut squash adds a creamy, sweet element to the dish that complements the bold tangy sauce of the adobo. Its soft, velvety texture contrasts beautifully with the savory chicken, and as it cooks, it absorbs all the wonderful flavors of the sauce. This variation is perfect for autumn or anyone looking for a satisfying yet slightly sweet twist on the classic chicken adobo.

Crockpot Chicken Adobo with Broccoli

Broccoli’s robust, slightly bitter flavor and crunchy texture make it a wonderful complement to the bold and tangy adobo sauce. When cooked in the crockpot, the broccoli softens, absorbing the savory and tart flavors of the soy sauce and vinegar. This version of chicken adobo adds a burst of color and a healthy dose of nutrients, making it a great choice for a well-rounded meal.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 cups broccoli florets
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat and sear the chicken thighs for 3-4 minutes on each side until golden brown.
2. Add the broccoli florets, onions, and garlic to the crockpot.
3. Pour in the soy sauce, vinegar, water, brown sugar, black pepper, and bay leaves, stirring to combine.
4. Place the seared chicken thighs on top of the vegetables and sauce mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the broccoli is soft but retains its color.
6. Taste and adjust seasoning before serving with rice or noodles.

Broccoli absorbs the adobo sauce beautifully, infusing each floret with the savory, tangy flavors of the dish. It provides a crunchy texture that contrasts nicely with the tender chicken, making this a satisfying and nutritious variation of the classic recipe. This dish is ideal for those seeking a lighter, vegetable-packed version of chicken adobo that still delivers on taste.

Crockpot Chicken Adobo with Brussels Sprouts

Brussels sprouts have a slightly bitter flavor that pairs perfectly with the tangy and savory adobo sauce. When slow-cooked, the Brussels sprouts become tender, soaking up the rich flavors of the dish and adding a unique depth of flavor. This variation of chicken adobo brings a touch of sophistication to the classic dish, perfect for those looking to add a vegetable-packed punch to their meal.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 cups Brussels sprouts, trimmed and halved
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes per side until browned.
2. Add the halved Brussels sprouts, onions, and garlic to the crockpot.
3. Stir in the soy sauce, vinegar, water, brown sugar, bay leaves, and black pepper to combine.
4. Layer the seared chicken thighs on top of the vegetable mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the Brussels sprouts are soft and absorb the flavor of the sauce.
6. Taste and adjust seasoning before serving with mashed potatoes or rice.

The Brussels sprouts provide a slightly bitter and nutty taste that contrasts with the rich, tangy adobo sauce. As they cook, the Brussels sprouts soak up the savory flavors, making them an integral part of the dish. This variation brings a new level of complexity to chicken adobo, and it’s a great option for anyone who loves Brussels sprouts or is looking to try something new.

Crockpot Chicken Adobo with Red Potatoes

Red potatoes are a great choice for a chicken adobo dish because they hold their shape well during the slow-cooking process and absorb the sauce’s rich, tangy flavor. The creamy, slightly waxy texture of red potatoes complements the tender chicken, making this a hearty and satisfying dish. It’s a perfect variation for a family-friendly meal that’s both filling and flavorful.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 cups red potatoes, quartered
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes per side until golden brown.
2. Add the quartered red potatoes, onions, and garlic to the crockpot.
3. Pour in the soy sauce, vinegar, water, brown sugar, black pepper, and bay leaves, stirring to combine.
4. Place the seared chicken thighs on top of the vegetables.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the potatoes are cooked through and soaking up the adobo sauce.
6. Taste and adjust seasoning before serving with a side salad or steamed vegetables.

The red potatoes are the star of this recipe, soaking up the adobo sauce and becoming melt-in-your-mouth tender while maintaining their shape. The creamy potatoes create a satisfying base, and the combination of chicken and vegetables creates a well-balanced and filling dish. This variation is perfect for anyone looking for a comforting, one-pot meal with a bit of extra substance.

Crockpot Chicken Adobo with Kale

Kale, with its earthy and slightly peppery flavor, is a fantastic addition to chicken adobo. When cooked slowly in the crockpot, the kale wilts down and takes on the tangy and savory flavors of the adobo sauce. This version of chicken adobo adds a healthy, nutrient-packed green to the dish while providing a satisfying texture that complements the tender chicken.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 3 cups kale, chopped
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes on each side.
2. Add the chopped kale, onions, and garlic to the crockpot.
3. Pour in the soy sauce, vinegar, water, brown sugar, bay leaves, and black pepper into the crockpot and stir to combine.
4. Place the seared chicken thighs on top and cover with the kale mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the kale is wilted and tender.
6. Taste and adjust seasoning before serving with quinoa or brown rice.

The kale adds a hearty, earthy flavor to the dish, while its texture contrasts nicely with the tender chicken. As the kale absorbs the adobo sauce, it becomes soft and flavorful, adding another layer of richness to the dish. This variation is perfect for anyone looking to boost the nutritional content of their meal while still enjoying the bold flavors of the classic chicken adobo.

Crockpot Chicken Adobo with Peas and Carrots

This classic vegetable duo brings a lovely sweetness and color to chicken adobo. The peas provide a pop of freshness, while the carrots add a mild sweetness that balances the tangy adobo sauce. Together, they create a delightful contrast with the savory chicken, making this a vibrant and nutritious version of the beloved Filipino dish.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 1 cup peas (fresh or frozen)
• 2 medium carrots, peeled and sliced
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat and sear the chicken thighs for 3-4 minutes per side.
2. Add the peas, carrots, onions, and garlic to the crockpot.
3. Stir in the soy sauce, vinegar, water, brown sugar, black pepper, and bay leaves.
4. Place the seared chicken thighs on top of the vegetable mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the vegetables are cooked through.
6. Taste and adjust seasoning before serving with rice or mashed potatoes.

The peas and carrots add a natural sweetness to the dish, creating a balance with the tangy adobo sauce. The vegetables not only contribute color and texture but also enhance the flavor profile of the dish. This variation is perfect for anyone looking for a quick and easy way to add some veggies to their chicken adobo while still enjoying all the comforting flavors.

Crockpot Chicken Adobo with Mushrooms

Mushrooms bring a rich, earthy flavor to chicken adobo that complements the dish’s savory, tangy sauce. Their tender texture absorbs the adobo sauce beautifully, enhancing the overall umami of the dish. This variation is perfect for mushroom lovers or anyone looking to add a deeper, more complex flavor to the classic recipe.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 cups mushrooms, sliced (button or cremini)
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes per side.
2. Add the sliced mushrooms, onions, and garlic to the crockpot.
3. Stir in the soy sauce, vinegar, water, brown sugar, black pepper, and bay leaves.
4. Place the seared chicken thighs on top of the vegetable mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the mushrooms are fully cooked and soaking up the flavors of the sauce.
6. Taste and adjust seasoning before serving with rice or noodles.

Mushrooms add an earthy depth to the adobo sauce, and as they cook, they release their juices, which only intensifies the flavor. The combination of tender chicken and mushrooms creates a comforting and hearty dish that’s perfect for mushroom enthusiasts. This variation of chicken adobo is perfect for those seeking an earthy, umami-packed twist on the classic recipe.

Crockpot Chicken Adobo with Sweet Potatoes

Sweet potatoes add a touch of natural sweetness and a creamy texture to chicken adobo, providing a wonderful contrast to the rich, savory sauce. As the sweet potatoes cook, they absorb the adobo flavors, creating a comforting dish that balances savory and sweet elements. This variation is perfect for adding some seasonal flair and extra nutrition to your meal.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes per side until browned.
2. Add the cubed sweet potatoes, onions, and garlic to the crockpot.
3. Stir in the soy sauce, vinegar, water, brown sugar, black pepper, and bay leaves.
4. Layer the seared chicken thighs on top of the sweet potato mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the sweet potatoes are soft and soaking up the adobo sauce.
6. Taste and adjust seasoning before serving with rice or a leafy green salad.

The sweet potatoes in this variation add a natural sweetness that balances the tangy adobo sauce perfectly. As the sweet potatoes cook, they become soft and tender, absorbing the savory flavors of the dish. This variation is perfect for those who enjoy the blend of savory and sweet in their meals and adds an extra layer of comfort and depth to the classic chicken adobo.

Crockpot Chicken Adobo with Spinach

Spinach adds a fresh, slightly bitter flavor to chicken adobo, creating a delightful contrast to the rich, savory sauce. When slow-cooked, the spinach wilts down, absorbing the adobo flavors and creating a tender, flavorful component in the dish. This variation is a great way to incorporate leafy greens into your meal while still maintaining the traditional adobo profile.

Ingredients:

• 6 chicken thighs, bone-in, skinless
• 4 cups spinach (fresh or frozen)
• 1 large onion, sliced
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1/4 cup water
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat and sear the chicken thighs for 3-4 minutes per side until browned.
2. Add the spinach, onions, and garlic to the crockpot.
3. Pour in the soy sauce, vinegar, water, brown sugar, black pepper, and bay leaves, stirring to combine.
4. Place the seared chicken thighs on top of the spinach mixture.
5. Cover and cook on low for 6-8 hours, until the chicken is tender and the spinach is fully wilted and soaking in the adobo sauce.
6. Taste and adjust seasoning before serving with rice or quinoa.

The spinach adds a burst of color and a slightly bitter flavor that complements the savory adobo sauce. It wilts beautifully into the dish, absorbing all the rich flavors of the sauce. This version is perfect for anyone looking to add greens to their chicken adobo while maintaining the balance of traditional adobo flavors. It’s a healthy, flavorful twist on the classic dish.

Note: More recipes are coming soon!