Crockpot Chicken Adobo






Man oh man oh man oh man. While making this recipe, I realized that I’m afraid of something else in my life… a fully uncooked chicken. I’m terrified of it. I don’t even know where to start. How do people deal with the skinning, the emptying, the pulling, all the extra stuff? My mom cooks meat all the time and nothing phases her. Eyeballs? Gone. Beaks? More flavor. I have no idea how she does it. She’s a miracle worker.

I, for one, have cooked my first and last whole chicken. The prepping process took me over half an hour. Is that normal? I’ll be sticking to my precut chicken breasts from now on. I’m really not meant for the cooking world.

Aside from the chicken parts, this recipe was full of flavor. It had a kick to each bite with quite a bit of tart. My favorite parts of the dish were the cooked onions and carrots. RecipeĀ from who else, butĀ Crockpot365!

Crockpot Chicken Adobo


  • 3 to 5 pounds of chicken meat (I used a whole chicken. Next time I will use boneless pieces.)
  • 1/4 cup soy sauce
  • 4 cloves garlic, chopped
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup white vinegar
  • 1 1/2 cups shredded carrots
  • 1 large yellow onion, sliced in rings


  1. Marinate the chicken overnight in the refrigerator with the salt, pepper, soy sauce, garlic, and vinegar.
  2. In the morning, dump the chicken on top of the carrots and onions in the crockpot. Make sure the crockpot is big enough for your chicken!
  3. Cook on low for 7-8 hours, or on high for 4-5. Make sure the chicken is thoroughly cooked before serving.




  1. says

    Im not much of a ‘whole chicken’ kinda girl either. On thanksgiving I just about hurled getting the turkey ready. I had to call my husband in to remove the ‘innards.’ This looks super good though, and I think I’ll take your advice and go with chicken breasts :)

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