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Slow Cooker Philippine Chicken
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- #36148
Chicken is slow cooked in a tangy vinegar and soy sauce mixture which makes it both flavorful and extra tender.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
7 reviews
ingredients
6 bone-in chicken breast halves, skinned
1 cup water
1/2 cup vinegar
1/4 cup soy sauce
2 cloves garlic, chopped
directions
Place the chicken breasts in the crock pot.
In a bowl, combine the water, vinegar, soy sauce, and garlic until well mixed. Pour over the chicken.
Cover the crock pot and cook on low for 6 hours or until the chicken is cooked through.
Serve immediately.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
140 calories, 1 grams fat, 3 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs. This recipe is low in fat.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more crock pot chicken breast recipes
reviews & comments
September 20, 2015
followed recipe measurements including water amount. 6 breast was 28oz of chicken breast fillets.. I seasoned breasts with goya adobo without pepper spice beforehand, i added 40grams of sliced purple onions (i remembered onions in the adobo our fillipino house lady made), added about tsp of peppercorn whole and I split the vinegar between 2oz of white distilled vinegar and 2oz of apple cider vinegar. i mixed ingredients in bowl before pouring it on chicken, set crockpot on high first half hour and low for the next 3 1/2 hours. i shredded the chicken afterwards and continued cooking on low for another 30mins.. came out tasty, far from being bland and it was perfectly cooked! I personally will add 1/3cp more water next time for a little more sauce because shredding the chicken actually soaks up 90% of the sauce, given it more flavor throughout and helps the breast not be dry tasting.. Having had fillipino adobo many times when we were stationed in phillipines, the taste of this recipe is off, been decades since i have had it but, it seems to be missing something?? i think the breast meat is maybe why, it should be at least boneless thighs instead, the fat juices from thighs enhanced the flavor IMO. (1/3cp less water would be appropriate with those)..
August 11, 2013
I followed some of the suggestions in the reviews and used only 1/3 cup of water since the crock pot will create lots of additional liquid. I also cut the vinegar down and used rice vinegar. The flavor was quite good.
November 9, 2010
This is a good recipe that needs some tweaking. I read the other reviews, decreased water to 2/3 cup, added black pepper and bay leaves. It was still a little bland, but good flavor. Next time I will brown the chicken with the garlic first, to add a depth of flavor that was missing and further decrease water to maybe 1/3 cup. I've tried adobo before without the right vinegar. It makes all the difference if you go to the asian market and get the vinegar from the Philippines.
October 18, 2010
I was looking for a boneless, skinless chicken recipe I could cook in the crockpot. This recipe fit my expectations in that it didn't have a lot of ingredients and I had all of them already. My family really enjoyed the chicken. I served it over brown rice. I used frozen chicken breasts and think I should have used less water. I'm considering not using water at all next time. I'll definitely revisit this recipe...so simple!
November 21, 2006
This dish "adobe" is cooked in my home often. My nonfilipino friends love this dish. If you like to change it up a bit I would suggest cut up the breast into 4 pcs or a whole chicken cut up. Saute the chicken with the garlic and brown the outside a little before adding it into the crock pot and add also 1/2 tbsp of peppercorn and 1 or 2 bay leaves and slow cook for 4 to 6 hours. Yes it's great over white rice!!!!
November 21, 2006
This was a big hit last night with my family, but I felt uncertain about how much chicken to use. My bag of flash frozen, boneless, skinless breasts had a huge variety of sizes. I find it easier to make recipes correctly when the meat ingredients have a weight amount to go by.
May 19, 2006
I LOVE this recipe! My mother used to make this when I was younger and I could never get enough if it! You can also use the sauce as a marinade if you cut the chicken into strips and put them on wooden skewers, and Grill them-yummy!