Prep 15 mins
Cook 6 hrs
Don't be put off by the ingredients, and use exactly what it calls for. The flavor of this is amazing! For those of you that like dark meat, this recipe is really tailor made for it. I like it best when using only thighs and legs.
- 1 medium vidalia onion, sliced
- 8 garlic cloves, crushed
- 118.29 ml soy sauce
- 118.29 ml vinegar
- 236.59 ml chicken broth
- 1.23 ml black pepper
- 2 bay leaves
- 1360.77 g roasting chickens, cut into pieces
- Remove skin from chicken and sear all sides quickly on high in a pan of oil.
- Place chicken in crock pot, then onions, then rest of ingredients.
- Cook on low 6-8 hours.
- Serve over rice. Don't forget to pour the liquid over rice as well. Remove bay leaves before serving.
I made this a day ahead of time, because I was leaving hubby to put it on while I was at work. Since he was off. There's only two of us, so I cut up and only used half of a chicken. The breasts cut in half and no wings. So not an entire half I guess. I put the chicken pieces in flour, salt, and pepper before frying them in olive oil. I'll let you know how we like it tomorrow. Edit: Loved it. Hubby kept texting me about how good it smelled. He'll definitely be in charge of crock pot cooking on his days off from now on.
This turned out pretty good. The ingredients are traditional. I am filipina but never made adobo using a crock pot. I left out the bay leaves and used chicken thighs without the skin.
Followed to a t. Turned out very moist and meat was falling off the bone. For our tastes it was just a little bland. Will add a whole/sliced pepper of some type or maybe chipotle pepper type seasoning next time. Had cooked leftovers with a chipotle and used for quesadillas... got tons of flavor and a little kick. thanks for a great base recipe!!! Everything is on hand too!