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Feed the Fam: Crockpot Adobo Chicken

This entry is part 10 of 26 in the series Feed the Fam

This recipe is super easy and fool proof. You just toss it all into a crockpot and turn on high. A few hours later, bam! You have Adobo Chicken. The best part of this recipe is, I almost always have these ingredients on hand. Everything in this recipe, is pretty much a staple in my house so this dish comes to mind often. When I make Adobo Chicken, I always make extra, because it’s a great left over and can be repurposed. This dish is typically served over white rice, but I serve it over brown rice (not traditional), but that’s what is in my pantry at all times. Enjoy!

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Adobo Chicken

(Serves 8)


2 - 2.5 pounds of boneless skinless thighs (for me this was two packages of thighs) - Legs would be good, too.

6 cloves garlic, minced

1/3 cup Braggs Liquid Aminos or regular soy sauce if that is what you have

2/3 cup water

3 tablespoons rice wine vinegar

1 tbsp. whole peppercorns

2 bay leaves



Place all of the ingredients in a crockpot. Coat the chicken with the sauce. Turn the crockpot on high for 3 hours. Remove chicken and serve over rice.


Left over ideas: Lettuce Wraps, Chicken Fried Rice



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About Meagan Sabich

Meagan Sabich grew up in Las Vegas, NV and moved to Reno in 2004 to attend the University of Nevada, Reno. Since then, she has called Reno her home. She's a former corporate girl who worked for Microsoft and Facebook, before turning in her work badge to be a stay at home mom and wife for her two girls, Sophie and Sadie, and husband Mike. Meagan is an avid cook and very passionate about food. When she gets free time she likes to blog about her cooking adventures on her blog at Waist Not, Want Not, or share recipes for Reno Moms Blog Feed the Fam Series. Meagan is very passionate about fitness and enjoys yoga, zumba and weight training.

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