Slow cooker Filipino chicken adobo recipe is the perfect easy Asian dish to make for a busy family. Let the crockpot do the work in this allergy friendly, gluten free, dairy free recipe. Whole chicken breasts slowly cooked in the most amazing tangy soy free chicken adobo sauce.
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The Quick Lowdown:
Flavour/Taste: It is not just the salty coconut aminos with a soy sauce-like taste there is the tang of the vinegar giving it a unique sweet and sour unlike any other Asian food.
Difficulty: Beginner. A super easy recipe where the slow cooker does most of the work for you. No special skills needed.
Return for effort: Loads of flavour for very little effort.
Freezability: This meal preps really well. Put the sauce together and the chicken can be marinated in the sauce for up to 1 day in the fridge or stored in the freezer for up to a month.
Why We Like This Recipe
Chicken adobo is a dish from the Philippines, in asia. It gets its signature flavours from bay leaves, vinegar, and usually soy sauce. Since we cannot use soy sauce we started to try and adapt traditional recipes friends sent us.
The first time we had soy free chicken adobo was from a family recipe of one of the kids' friends. They said our family had to try it as it is so good. The child of ours is on the adventurous side for food and insisted we make it. We sat down and worked at adapting their friend's family recipe for our food allergies and thus we had an allergy friendly chicken adobo recipe.
We don't like to restrict our kids to trying foods from other cultures, as long as we can do so safely with ingredients that work for our food allergies. From there we made this slow cooker Filipino chicken adobo recipe over and over until it became a dish we could make for our family. The slow cooker worked better for our family due to energy constraints and time.
Ingredients
- Chicken Breasts, boneless skinless
- Coconut Aminos
- Vinegar
- Yellow Onions
- Brown Sugar
- Garlic Cloves
- Sea Salt
- Water
- Bay Leaves, dried
- Whole Black Peppercorns
See recipe card for quantities.
The Ingredient Low Down
Chicken Breasts
This slow cooker Filipino chicken adobo recipe is usually made with chicken thighs but we prefer chicken breasts as a personal preference. The chicken should be skinless and boneless to make this recipe. Skin on chicken will make the sauce really fatty. The bone-in chicken will take longer to cook.
If you prefer you can cut the chicken into bite sized pieces instead of leaving them in trimmed breasts. We trim the cutlets from the tenders. Take off any tendons and fat before cooking.
Extra Flavour Tip
Marinating the chicken overnight in the sauce will give you the most amazing flavour. If you don't have time it can be slow cooked in the sauce but if you have time to marinade the chicken it is the best way to get the flavour into the meat.
Yellow Onions & Garlic Cloves
Fresh yellow onions and garlic cloves are best for this allergy friendly chicken adobo recipe. We have tried soy free chicken adobo with dried garlic powder and onion powder, it works. The flavour isn't as deep when the garlic and onion powder is used. Do not use red onions in this slow cooker Filipino chicken adobo recipe. White onions could be used instead of yellow ones.
Time Saving Tip
If you need a bit extra time use a food processor to chop up the onions and garlic. You can portion them and freeze them ahead of time for meal prep. An S-blade is the perfect blade to use in a food processor for this veggie chopping task.
Coconut Aminos
In traditional chicken adobo made in the Philippines you would use soy sauce in thai dish. Because that is a soy based ingredient we have to go with an alternative base with a similar umami flavour.
We use coconut aminos which are made from fermented coconut sap to make this a soy free chicken adobo. There are a number of different brands that make coconut aminos. Some to check out and see if they are safe for you include:
- Coconut Secret
- Naked Sauces (other products contain sesame)
Coconut Free
There are tamarind based products used in place of soy based sauces. They may be an option for some. Do not use tamari (which is soy based). Tamarind is a legume family plant, and it may not be suitable for all with peanut or soy allergies, check with your medical team before buying or trying.
San-j brand sauce has a no-soy tamarind sauce.
Vinegar
Apple cider vinegar is perfect in this recipe as an element of tang in the adobo sauce. You could also use rice wine vinegar, unseasoned, it preferred. White vinegar can be used, see the notes. In the Philippines some areas make and use sugar cane vinegar called, sukang maasim or sour vinegar.
Other Vinegars
If distilled white vinegar is safe for you it is more traditional to use it in Filipino chicken adobo. Many carry "may contain" warning labels, especially for wheat from the brands we have seen in stores near us. Double check any brand you want to use is safe for you by contacting the manufacturer before purchase.
Brown Sugar
Caramelised sweetness from the brown sugar enhances the Filipino adobo sauce in this slow cooker recipe. If you have a soy allergy check to see that the molasses used in the brown sugar making didn't use a soy based defoaming agent.
Make Your Own Brown Sugar
If you do not have brown sugar you can make your own with 2 tablespoons of soy free molasses to one cup of granulated sugar. See if Grandma's Molasses is safe for you and soy free.
Sea Salt & Whole Black Peppercorns, Dried Bay Leaves
More and more of the herbs and spices are displaying "may contain" labels for common allergens due to shared lines for processing. If this is something you need to watch for, check with the manufacturer for shared lines, even if there isn't a warning. The labelling isn't regulated at this time, so no warning doesn't mean no shared lines.
The black peppercorns can be whole or cracked after measuring but do not use ground pepper. Ground pepper will give too much peppery flavour. We do not recommend using pink peppercorns as they are not pepper and are from the cashew family of plants.
Bay Leaves
Bay Leaves are an integral ingredient in chicken adobo recipes and cooking dishes with a Philippines taste. Fresh bay leaves can be used in the same amounts as dried, if you have them.
Instructions/ Directions and Tips
Step 1
In a 6 quart slow cooker, mix the coconut aminos, apple cider vinegar, diced yellow onion, minced garlic, brown sugar, salt (if using), and water.
Salt Tip
If you are using a salty coconut aminos sauce reduce the salt or omit it entirely. We recommend tasting the coconut aminos before adding them to the sauce to see how salty it is. dont taste it after adding raw chicken.
Step 2
In a spice ball, put the whole black peppercorns and dried bay leaves. The ball goes in the slow cooker to one side under the liquid.
Step 3
Trim the chicken breasts but keep them whole. Place them in the slow cooker and submerge them around the slow cooker. Keep the spice ball submerged. Place the chicken around it.
Chicken Tip
If any of the chicken breasts aren't fully submerged during cooking, move them around a couple of times during the cooking so they all get time to cook in the sauce.
Step 4
Cook on high for 4-6 hours or low for 6-8 hours. The chicken breasts should reach an internal temperature of 165 F. Remove the bay leaves and peppercorns before serving. Serve hot with a side of steamed rice and vegetables.
Top Tip
We use the spice ball in this allergy friendly chicken adobo recipe so we can take out the peppercorns and the bay leaves. Our kids are not fond of the peppercorns in the sauce.
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Substitutions, Variations, & Adaptations
- Pork - Instead of chicken try another light flavoured meat like pork to make this Slow cooker Filipino adobo recipe.
- Marinade - Use the adobo sauce as a marinade for steaks or grilled chicken.
- Vegan - Replace the chicken with young jackfruit. Make sure the brown sugar is vegan as not all are.
- Spicy - Add a chili to the crockpot while it is cooking. Fresh or dried chilies can be used. Choose one that is perfect for the amount of heat you want to add to the sauce.
- Meatballs - If you are looking to use ground chicken or pork. Make meatballs, pan fry them and finish cooking them in the adobo sauce. You can add a bit of arrowroot starch to thicken the sauce, if you like, just make a slurry with it before adding it.
Storage and Reheating Instructions
Storage
It is always best to thaw the slow cooker Filipino chicken adoboin the fridge the day before you need it. Cooking or reheating the chicken is best when it is not frozen. We do not recommend cooking it if it is frozen.
Fridge
After the food has been cooked it will keep in an airtight container for up to 3 days. If the chicken hasn't been cooked it will keep in the marinade for up to 24 hours before the chicken will start to break down.
Freezer
You can freeze the allergy friendly chicken adobo in the freezer in an airtight well sealing container. The container should be safe for freezing. The chicken can be kept for up to 2 months in the freezer after being cooked.
If you are meal prepping you can put all the ingredients in an airtight container, like a freezer safe ziploc bag, and freeze them before cooking. That way you only need to thaw, dump and cook the day of making this meal.
Reheating
Only reheat the allergy friendly chicken adobo once for best food safety practices. The best way to make sure you don't reheat too much is to portion it out before storing into rough portion sizes and then reheat only as many portions as needed.
Stove Top
The chicken can be reheated on the stovetop the best. In a medium sized pan over medium heat place the cooked chicken breasts to be reheated. Add a couple of tablespoons of water in the pan and cover it. Steam the chicken for 5 minutes on either side, adding water to the pan as needed.
Check the internal temperature of the allergy friendly chicken adobo breast, if it is 165 F remove the lid and cook for another minute, then serve. If it is not up to temperature, continue to cook it with the lid on the pan adding water and flipping the meat as needed.
Top Tip
Do not throw out any extra sauce from this slow cooker Filipino chicken adobo recipe when packing up leftovers for storage. The sauce makes an amazing fried rice sauce. We follow our soy free fried rice recipe but instead of the sauce made in the other recipe we replace it with the leftover adobo chicken sauce.
You can also chop up any leftover cooked adobo chicken and add it to the adobo fried rice. This is a great way to use up leftovers with little effort and keep them interesting.
Equipment
- Slow Cooker - a 6 quart slow cooker works best for this crockpot chicken adobo recipe.
- Spice Ball - this is optional but it really helps to not have to search for all the bay leaves.
- Measuring Cups and Spoons - for spices, brown sugar, and other ingredients.
- Measuring Cups (liquid)- for the coconut aminos and vinegar measuring.
- Cooking Utensils - to help cook the recipe.
- Knife and Cutting Board - For trimming the chicken, dicing the onions and garlic in this soy free chicken adobo.
FAQ
It can be made from either. If you are going for a traditional dish it should be made from sugar cane vinegar, which is what is used most commonly in the Philippines.
For those with food allergies rice vinegar may be used or apple cider vinegar. White vinegar is easier to get in North America and a good option if it is safe for your food allergies and intolerances.
Not always. Usually Filipino chicken adobo is made with soy sauce. Most soy sauces contain gluten or wheat along with soy. To make this dish gluten free use a gluten free alternative. Those gluten free alternatives may be tamari (soy based), coconut aminos (coconut based), or tamarind sauce (tamarind based).
If you need to make your meal soy free as well as gluten and wheat free chek out coconut aminos to see if they are right for you. There are many options for those solely gluten free.
What To Pair With
We serve this slow cooker Filipino chicken adobo recipe with steamed rice, quinoa, or noodles. There is so much flavour in the chicken and its sauce that you really do not want side dishes that will compete with them. Our usual sides are steamed broccoli and rice. Carrots or peas would work well instead of broccoli.
📖 Recipe
Slow Cooker Filipino Chicken Adobo Recipe
Print Recipe Pin Recipe Add to Collection Add to Shopping ListEquipment
- Slow cooker 6 quart
- Spice Ball
- Measuring cups and spoons
- Liquid Measuring Cups
- Cooking Utensils
- Knife and Cutting Board
Ingredients
- 8 Chicken Breasts about 5-6 pounds boneless and skinless
- 1 Cup Coconut Aminos (see notes)
- 1 Cup White Vinegar (see notes)
- 2 Cups Yellow Onion finely diced (about 2 onions)
- 6 Tablespoons Brown Sugar
- 8 Cloves Garlic minced
- 1 teaspoon Sea Salt (optional)
- 1 Cup Water
- 8 Bay Leaves dried
- 2 Tablespoons Ground Pepper whole peppercorns
Instructions
- In a 6 quart slow cooker, mix the coconut aminos, vinegar, diced yellow onion, minced garlic, brown sugar, salt (if using), and water.1 Cup Coconut Aminos, 1 Cup White Vinegar, 2 Cups Yellow Onion, 6 Tablespoons Brown Sugar, 8 Cloves Garlic, 1 teaspoon Sea Salt, 1 Cup Water
- In a spice ball put the whole black peppercorns and dried bay leaves. The ball goes in the slow cooker to one side under the liquid.8 Bay Leaves, 2 Tablespoons Ground Pepper
- Trim the chicken breasts but keep them whole. Place them in the slow cooker and submerge them around the slow cooker. Keep the spice ball submerged. Place the chicken around it.8 Chicken Breasts
- Cook on high for 4-6 hours or low for 6-8 hours. The chicken breasts should reach an internal temperature of 165 ℉. Remove bay leaves and peppercorns before serving. Serve hot with a side of steamed rice and vegetables.
Video
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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