Filipino Chicken Adobo is a delicious international dish, choose one of these three recipes for Chicken Adobo to make in the slow cooker or the pressure cooker and put it in your must-try dinner rotation!
Click here to PIN Three Recipes for Chicken Adobo You Must Try!
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Adobo made with chicken or pork is the national dish of the Philippines, with every Filipino cook adding their own variations to the recipe. What’s consistent is that adobo will always have vinegar, soy sauce, garlic, and bay leaves to flavor the sauce that the meat cooks in. And this is one of our favorite meals, so we’re adding it to our collection of Friday Favorites!
We’ve updated this post to include Three Recipes for Chicken Adobo You Must Try! One of these variations of chicken adobo will be perfect for a day when you want dinner to cook in the Slow Cooker or in the Instant Pot. Take your choice of slow or quick depending on your schedule, and enjoy Chicken Adobo for a tasty dinner!
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Pressure Cooker Chicken Adobo and Rice from Simply Recipes has everything going for it: tasty, fast, and all cooked in one pot!
This tasty Slow Cooker Filipino Chicken Adobo from Perfect Pantry is made with boneless, skinless thighs and served over rice. The chicken marinates as it cooks and this sounds like a very tasty meal!
Grab your Instant Pot for this ultimate comfort food! Instant Pot Filipino Chicken Adobo from What’s Cookin Chicago serves up tender, juicy chicken that works so well under pressure and blends the flavors perfectly.
More Tasty Ideas for Chicken in the Slow Cooker or Instant Pot:
Use the Index Page for Chicken to see all the slow cooker or pressure cooker chicken recipes that have been featured on this site.
Thanks, Kalyn. This was one of my first slow cooker recipes, and I've made it over and over again because my family loves it so.
Lydia, I can certainly see why! Fun to hear it was one of your first slow cooker recipes, because now I think you are so skilled at using the slow cooker.
Oh yum!
I am so happy to see the Filipino Adobo featured on this post. We love it and so does everyone else. Adobo cooked low and slow, and enjoyed days after is always the best! Thanks for sharing, Kalyn! You just made me and thousands of Filipino food enthusiasts happy!
Elizabeth, so glad, and I love this dish!