Ever since I posted my Filipino Style Lamb Skewers I have been a bit obsessed with their recipes. Chicken Adobo is a very popular Filipino dish – the rich sauce made with soy sauce, vinegar, garlic and sugar is totally addictive!

What Is Chicken Adobo?

Chicken adobo is a much-loved Filipino dish where chicken is gently braised in a sauce of soy sauce, vinegar, garlic and black pepper, often with bay leaves and sometimes a little sugar. The result is chicken that’s full of bold, savory flavor with a distinctive salty-tangy sauce that’s delicious spooned over rice.

This recipe keeps that classic salty-tangy flavor profile but takes a few liberties so it works in the slow cooker and fits a keto / low carb lifestyle. Instead of cooking on the hob, the chicken gets a quick marinade, an optional sear for extra flavour, then goes straight into the crockpot with coconut cream for a richer, slightly creamy sauce.

So while it’s not an authentic adobo, it’s a cozy, accessible way to bring those flavors into an easy slow cooker dinner.

Here’s What You’ll Need

You will need just a handful of ingredients for this easy recipe. If your crockpot allows for searing you can brown the chicken directly in the slow cooker.

Chicken thighs – bone-in and skin on. If you prefer to use drumsticks or skinless chicken thighs that’s totally fine! I would avoid chicken breasts unless you want to serve the chicken shredded in the sauce.
Soy sauce – I used gluten free Tamari
Apple Cider Vinegar – or white vinegar, rice vinegar etc.
Fish Sauce – just a little, can be left out
Loads of minced garlic, bay leaves and black pepper
Coconut cream (the thick UHT type from a carton not milk). If you can’t find it then use full fat canned coconut milk.
Coconut oil for searing (or use other types of oil)
Spring onions, desiccated coconut to garnish

How to Make This Slow Cooker Chicken Adobo Recipe

Start by marinating the chicken thighs with the soy sauce, vinegar, fish sauce, minced garlic and coconut cream. Mix everything together in a bowl and marinate for 30 minutes or up to two hours (covered in the fridge).

Use tongs to remove the chicken from the marinade, letting it drip off. Reserve the marinade and transfer the chicken onto a paper-lined plate. Pat the chicken dry so the skin gets crispy.
Heat the oil in a skillet or large frying pan and sear the chicken thighs, skin side down, for about five minutes, until the skin is golden. Flip over to the other side and cook for another two minutes. Transfer chicken onto a plate.

A hand uses tongs to cook four bone-in chicken thighs in a skillet for chicken adobo; two pieces are browned, while two remain raw. Steam rises from the hot pan.

Pour the marinade into your slow cooker. Add the chicken, bay leaves and pepper. Cover and cook for 2-3 hours on HIGH setting. I found my chicken cooked really quickly so check the temperature after 1 ½ hours. The chicken is ready when the internal temperature is 75C / 165 F when checked with a digital thermometer.

If you would like to thicken the sauce slightly you can add a little almond flour (or cornstarch slurry if you don’t mind the carbs). Garnish with the chopped spring onions and coconut.

👉 Storing and Reheating

Fridge – Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer – Chicken adobo freezes well. Cool completely, then freeze in portions for up to 3 months. Defrost overnight in the fridge, then reheat gently on the stovetop or in the microwave until piping hot. Add a splash of water or coconut milk if the sauce has thickened too much.

👉 Serving Suggestions

Simple cucumber salad or pickled veggies for freshness and crunch
Cauliflower rice or mash to keep it keto and low carb
My easy coconut rice for a more classic feel
Stir fried (or air fried!) greens like bok choy, green beans or broccoli

Love Slow Cooker Recipes?

If this Chicken Adobo becomes a regular in your house, try it alongside some of my other set-and-forget dinners like Slow Cooker Butter Chicken, Slow Cooker Roast Beef and Slow Cooker Lamb.

Golden-brown chicken thighs, inspired by chicken adobo, simmer in a creamy sauce and are garnished with shredded coconut and sliced green onions in a ceramic dish on a gray tabletop.

Recipe Tips and Notes

Keto Chicken Adobo: the recipe as written is Keto and low carb. Make sure you serve it with cauliflower rice or mash to keep the carbs low.
Slimming World Friendly: use skinless chicken thighs and replace the coconut cream with chicken stock. Skip the searing or use Fry Light instead of coconut oil.
Do I HAVE to sear the chicken first? It adds flavor and colour to the skin but you can skip the step if you are in a hurry. Use skinless thighs and simply add the chicken and marinade in the crockpot and cook.
Make Shredded Chicken Adobo: Replace the thighs with skinless chicken breasts. Marinate and add to the slow cooker without searing first. Cook for 2-3 hours then remove from the slow cooker and shred using two forks. Add the shredded chicken back into the sauce – delicious!!

A bowl of golden-brown slow cooker chicken thighs in a creamy sauce, garnished with sliced green onions and herbs. A spoon rests in the bowl, which sits on a gray napkin on a stone surface.

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You might also like my Crockpot Teriyaki Chicken.

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