Serves 4
285 min
Slow Cooker Chicken Adobo
Recipe GLPR2b920395c349c9
Tender chicken thighs braised in a savory-sweet Asian-inspired sauce made with soy sauce, vinegar, ginger, and garlic. Cooked low and slow until the meat is fall-apart tender, then thickened and served over rice. A comforting one-pot meal with deep, balanced flavors.
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Ingredients
½ cup soy sauce
¼ cup white wine vinegar
4 cloves minced garlic
1 tbsp grated fresh ginger
2 tbsp brown sugar
1 fresh jalapeño, sliced
7 boneless, skinless chicken thighs
1 tbsp cornstarch
¼ cup cold water
cooked medium-grain white rice
sliced green onions, for garnish (optional)
Directions
In a slow cooker, whisk together the soy sauce, white vinegar, minced garlic, grated ginger, and brown sugar until well combined.
Add the sliced jalapeño and chicken thighs to the slow cooker. Spoon the sauce over the chicken to coat evenly.
Cover and cook on low for 4 to 4.5 hours, until the chicken reaches an internal temperature of 165°F and is very tender.
About 30 minutes before serving, whisk the cornstarch into the cold water with a fork until fully dissolved. Pour the mixture into the slow cooker and stir gently to combine. Continue cooking on low for the remaining time.
Transfer the cooked rice to serving bowls or plates. Ladle the chicken and sauce over the rice. Garnish with fresh sliced green onions if desired and serve immediately.
