Easy Chicken Adobo in the Slow Cooker
I’ve had a slow cooker for as long as I can remember. I think I got it as a wedding gift many years ago (no longer married, btw), but I never used it until a couple of years ago. Although I love using it, I don’t as much as I should.
Why? Because you have to think ahead and well, let’s just say that’s not my strong point. Every now and then, though, I manage to think beyond just the next hour of my life and manage to get something put together in the crockpot. And I’m always thrilled when I do.
It’s great to open your door and immediately smell the aroma of your meal, cooked and waiting for you. Maybe a few last minute preparations, but basically, all the work has been done and you can just sit down and eat. It’s a lovely, relaxed feeling that I need to do more often.
With this in mind, I had picked up this book a while back – The Gourmet Slow Cooker: Volume IIby Lynn Alley. One of the problems with many slow cooker recipes is that they tend to be a) only soups / stews and b) they use a lot of canned goods (read: high sodium). This book is great because it has a variety of types of dishes and it uses mostly fresh ingredients, so I’ve been excited to give it a try.
This is the first recipe I’ve tried and it was easy and delicious. I will definitely be trying others. The only changes I made were to bump up the amount of ginger, add the cinnamon sticks and reduce the sauce at the end to make a glaze. The book shows a lovely picture of glazed chicken, but on its own, it doesn’t come out that way. The last step of reducing the sauce is a simple way to add the visual appeal, as well as really get that delicious sauce to stick to your chicken.
The book indicates to use fresh meat and cook for 6-8 hours. I used frozen drumsticks and cooked it on high for about an hour and a half, then on low for another 3 and a half and it was almost falling off the bone. So I have adjusted the cooking times below to reflect my experience. Your mileage may vary, and while I stopped cooking at about 5 hours, I’m sure you could go 6-8 (so that you can leave it cooking while at a full day of work), and it would still be good. It would just probably be off the bone by then. Delicious, nonetheless.
I served this over rice with some pineapple bits in it. Did you know that you can make a big batch of rice, let it cool, then portion it, freeze it and microwave it as needed? It comes out fluffy and delicious, just like new. Add that quick tip to your slow cooker meal and it’s really a perfect no-work meal after a long day.
Even the Anything-Healthy-Hating boyfriend and his son, the World’s Pickiest Eater liked this. Give it a try!
adapted from Gourmet Slow Cooker Vol. II by Lynn Alley
- 8 chicken drumsticks with bone, skinless, fresh or frozen (approx. 2-2.5 pounds)
- 5 cloves garlic, crushed
- 2 bay leaves
- 3/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons fresh ginger, finely grated
- 1/4 teaspoons black peppercorns, crushed
- 1/4 teaspoons black peppercorns, whole
- 2 cinnamon sticks
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/4 cup low sodium chicken broth
- 2 green onions, white & light green parts sliced, for garnish
Place chicken in the slow cooker (frozen is okay). Add next 8 ingredients (garlic through cinnamon). Measure out chicken broth and add the brown sugar and cornstarch to the measuring cup, mixing to form a slurry. Pour into cooker. With a large spoon, gently stir to mix and coat chicken.
Cover and cook on low 4-5 hours for frozen meat, approx. 2-3 hours for fresh, until meat is very tender. Remove chicken to a plate and cover with foil to keep warm. When you first take it out, it won’t look very appetizing
Pour sauce into a small saucepan and boil on the stove until reduced by half (about 20 minutes), or until thick enough to coat the back of a spoon. Using tongs, dip chicken into the sauce to coat.
Now it looks more like it’s delicious self!