You can really never have too many chicken recipes. Especially slow cooker chicken recipes! I usually go with boneless, skinless chicken, but there was an amazing sale on whole chickens at my local supermarket last week and I decided to give bone-in chicken a whirl. After doing a little searching on the Internet, I decided I really wanted to try slow cooker chicken adobo.
Filipino adobo, to be specific. There is another type of adobo – Spanish – but that involves chiles. This preparation does not involve chiles, but instead the chicken is slow cooked in a sweet/salty/tangy marinade.
I’ve never made it before, but every ingredient made my mouth water. So I went to work throwing things in the slow cooker – it took all of five minutes – and walked away for 5 hours.
When I checked the chicken right before dinner, I could just tell it was going to taste incredible. The chicken was moist and tender, falling off the bone.
I served my adobo with rice and topped with sliced scallions. So good. Trust me – make this once and it will go into regular rotation. Even my picky husband deemed it ‘pretty good’.
And from him, that’s HIGH praise. For reals.