Phillipine Chicken

Filipino chicken adobo is one of the simplest, most flavorful braises in the world, and this slow cooker version makes it even easier. Chicken breasts cook low and slow in a tangy broth of vinegar, soy sauce, garlic, and water for 6-8 hours until the meat is fall-apart tender and soaked through with that signature adobo flavor.

The magic of adobo is in the balance between vinegar’s sharp acidity and soy sauce’s deep, salty umami. During the long cook, those two ingredients meld into a savory-sour braising liquid that penetrates the chicken completely.

Five ingredients, one pot, and practically no prep. Dump everything in the crockpot in the morning, and dinner is waiting when you get home.

Chef Tips

• Use white cane vinegar for the most authentic Filipino flavor. Apple cider vinegar works too but tastes slightly different.
• Don’t skip the garlic. Two cloves is the minimum. More garlic makes better adobo.
• Serve over steamed rice to soak up the braising liquid. The sauce is too good to waste.

Variations

• Add a bay leaf and whole black peppercorns to the pot for a more traditional adobo.
• Use chicken thighs instead of breasts for richer, fattier meat that stays even more tender.
• Reduce the braising liquid in a saucepan after cooking to make a thick, glossy sauce for drizzling.