This Filipino braised chicken adobo takes only minutes to prepare, but has a complex flavor profile thanks to pantry items you probably have around — soy sauce, garlic, and apple cider vinegar. We add pineapple and Sriracha for a sweet-spicy kick. The dish is traditionally served with white rice, but brown rice, mashed sweet potatoes or quinoa are just as delicious – and provide more fiber and nutrients.
Active time: 15 minutes | Total time: 4 hours, 15 minutes – 5 hours, 15 minutes
Slow Cooker Chicken Adobo With Pineapple
Ingredients
- 1/3 cup (80 g) low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tbsp low sodium soy sauce
- 2 tablespoons tomato paste
- 8 boneless chicken legs, skin and excess fat removed
- 1 can (8 oz/227 g) pineapple in juice, drained
- 1/2 large onion, sliced
- 4 large garlic cloves, peeled and left whole
- 1 (2-inch) piece ginger, peeled and thickly sliced
- 8 whole black peppercorns
- 2 bay leaves
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha
Directions
In a slow cooker, whisk together the broth, vinegar, soy sauce and tomato paste until the tomato paste is dissolved. Add chicken, pineapple, onion, garlic, ginger, peppercorns and bay leaves. Stir to combine. Cover and cook on low heat for 4-5 hours, or until the chicken registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh, away from the bone.
Carefully transfer the chicken pieces to a dish and cover with foil. When cool enough to handle, remove the meat from the bones and shred with two forks. Discard the bones. Transfer pineapple and onion to a small saucepan. Add half of the cooking liquid, discarding the remaining liquid, ginger slices, bay leaves and peppercorns. Bring to a boil over medium-high heat.
In a small bowl, whisk the cornstarch together with 1 1/2 tablespoons of cold water and the Sriracha. Add to the cooking liquid in the pan and cook until thickened and bubbling, about 2 minutes. Pour the sauce over the shredded chicken and serve with rice, if desired.
Serves: 6 | Serving Size: 3 oz (85 g) chicken and 1/2 cup sauce
Nutrition (per serving): Calories: 319; Total fat: 10g; Saturated fat: 2g; Monounsaturated fat: 3g; Polyunsaturated fat: 2g; Cholesterol: 187mg; Sodium: 383mg; Carbohydrate: 17g; Dietary fiber: 1g; Sugar: 4g; Protein: 41g
Nutritional bonus: Potassium: 639mg; Iron: 11%; Vitamin C: 10%
Originally published date October 2019; Updated date May 2026