Saturday, July 2, 2016

Slow Cooker Jalapeno Chicken Adobo

Once you are used to eating dishes with jalapeno, you will be adding it to even those you had in childhood that you would never dream adding it to.  I was eating the chicken adobo, an iconic Filipino dish, without the jalapeno slices and my tongue wanted something to spice it up.  So I reached for the bottle of jalapenos and dumped 2 tbsp of it to the dish.  In this recipe I instructed it to be added at the beginning.

However, if you have Chicken Adobo purists in your family, use the jalapeno as a side.  Or just don't tell them it is adobo. They will just wonder to themselves or aloud, "This tastes familiar.." while eating with gusto and you just smile.

Slow Cooker Jalapeno Chicken Adobo

  • 3 lb chicken legs or thighs 
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 6 cloves garlic
  • 2 tbsp jalapeno slices from a bottle or more
Place all the ingredients in a crock pot. Cook at low for 6 hours or at high for 3 hours.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 3 hours at slow cooker setting.


I did not add water at all.  The chicken gives off enough juice so that all the chicken pieces will eventually be in the broth.

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