Chicken Adobo


  • 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


  1. Place chicken in the slow cooker (frozen is okay).
  2. Add next 8 ingredients (garlic through cinnamon).
  3. Measure out chicken broth and add the brown sugar and cornstarch to the measuring cup, mixing to form a slurry.
  4. Pour into cooker. With a large spoon, gently stir to mix and coat chicken.
  5. Cover and cook on low 4-5 hours for frozen meat, approx. 2-3 hours for fresh, until meat is very tender.
  6. Remove chicken to a plate and cover with foil to keep warm.
  7. When you first take it out, it won’t look very appetizing
  8. 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.
  9. Using tongs, dip chicken into the sauce to coat.

Now it looks more like it’s delicious self!

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