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So delicious! I was gifted a crockpot and this was my first foray into slow cooking. My chicken was perfect after three hours on high.
I’m asking myself if the current time of 6:12 am is too early to think about Honey Glazed Crockpot Chicken Adobo.
Nope. NO way.
I mean, it was not that long ago that I was literally WIDE AWAKE at 6am – miracle – not just writing about Honey Glazed Crockpot Chicken Adobo but actually making my whole house smell like this perfect combination of roasted garlic and peppery chicken and honey soy sauce glaze. I set my alarm early, in order to start the crockpot, in order to get our lunch ready for friends (does anyone else have this where they find themselves thinking about and preparing things for lunch at 6am?)
But in truly beautiful crockpot form, I went back to bed and awoke a few hours later only to be welcomed in the face by the honey soy garlic chicken smell. Cooked, on its own, just like that.
*happy dance*
Okay, so no. True Filipino chicken adobo doesn’t have a glaze. That would definitely be the American glazey sauce lover in me coming through in this recipe.
Normal chicken adobo has more like a broth sauce. It’s runny and you just kind of sop it over your chicken and rice and it’s delicious. But honey? With the salty tang of the adobo sauce? Thickened up a bit in a glaze? As if I could resist. That just needed to happen for me.
The bonus about a sweet honey glaze is that it sticks all over the chicken, so you have this sauciness that not only helps your chicken stay nice and juicy and packed with flavor, but it also get in there with your rice and if I may get serious for a moment, this glaze and rice were meant for each other. The whole combo, the chicken, the glaze, and the rice: it’s a flavor-texture combo that’s basically impossible to stop eating.
PS. Squeeze a lime over the top, because you just should. Tangitty zippidy rah rah roo.
If you were to forego the glaze, I wouldn’t understand you at all. Honestly.
But I would be able to confirm that you’ll still get some awesome shredded chicken out of the deal, like so.
Okay! Enough for today.
Just as a parting thought, I recently read a really great post by blogger Jenna –> Eat Live Run about slowing down. Like sloooowwwwwwwing down. I’m looking at you, distracted multi-tasking self.
If you’re a food blogger, regular blogger, non-blogger, over-scheduled student, completely exhausted parent (I don’t know, but I know.). If you’re self employed and super driven, passionate about your work, prone to taking on too many extra commitments. If you’re just a person of an American mindset. All of us, let’s take a rest this week.
And I hear Honey Glazed Crockpot Chicken Adobo is a good place to start for a rest. Cause, you know, the crockpot.
Honey Glazed Crockpot Chicken Adobo
- Total Time: 6 hours
- Yield: 12 1x
Description
This Honey Glazed Crockpot Chicken Adobo uses simple pantry ingredients and requires hardly any hands-on time. One of my favorites!
Ingredients
- 3 lbs. or more boneless skinless chicken thighs
- 1 cup soy sauce (Silver Swan is the Filipino brand I use)
- 1/2 cup white cane vinegar
- 8–10 cloves garlic, peeled and smashed
- 3 bay leaves
- 1/2 teaspoon whole black peppercorns
- 1/4 cup + 2 tablespoons honey
- 2 tablespoons cornstarch
- lime or calamansi for topping
- rice for serving
Instructions
- Place the chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and 2 tablespoons honey in a large plastic ziplock style bag (or divide between two bags). Store in the refrigerator for a few hours or overnight to let the chicken marinate.
- Pour the ingredients in the bag directly into the crockpot. Cook on high for 3-4 hours or until the chicken is cooked. Remove the chicken, shred with two forks, and set aside.
- Drain the sauce to remove bay leaves, peppercorns, and garlic. Transfer to a saucepan, stir in 1/4 cup honey, and bring to a low simmer. Whisk the cornstarch with 1/4 cup water and pour into the warm sauce. Simmer until thickened slightly into a glaze. Serve as an additional topping for the chicken.
- Top the chicken with a squeeze of lime juice if you want, fresh herbs if you want (I like cilantro even though that’s not really Filipino) and serve the whole thing over steaming hot white rice.
Notes
I do not recommend using boneless skinless chicken breasts for this recipe because they will be too dry. I’ve made chicken adobo many times and it’s always always always best when I use chicken that is either dark meat (like thighs) or has some fat on it (like skin).
Since I didn’t even come close to using all the glaze, I adjusted the soy sauce to 1/2 cup for the information on the nutrition label.
- Prep Time: 2 hours
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: Filipino-Inspired
Keywords: adobo chicken, crockpot chicken, honey glazed chicken
Love the crockpot, love this honey glazed chicken adobo and I love the idea of slowing down a bit! Good thing the crockpot will help with that! 🙂
This looks rocking! Another beautiful crock pot chicken recipe to try. Yum.
thanks Melanie!
Oh my goodness. My mouth is watering and it’s only 9 am. I need to make this ASAP.
Can you tell me what white cane vinegar is? Is it that different from distilled white vinegar? Thanks! Looks delicious!
Just a Filipino variety of vinegar. Use regular white vinegar or rice vinegar to sub. 🙂 https://recipes.howstuffworks.com/how-vinegar-works1.htm
There is sweetened and unsweetened rice vinegar. Since you said cane vinegar, should I assume that cane refers to sugar and I should substitute sweetened rice vinegar? Thanks!
I do know that the cane vinegar is made from sugar cane juice, but what I read said that there is no actual sugar in the vinegar so cane vinegar is no sweeter than any other kind. I would go with the regular rice vinegar.
This looks great! I’m going to try this as one of those freezer crock pot meals where I’ll freeze the marinade bag and thaw later when I’m ready to make it.
Same question as above – what is white cane vinegar?
I have the same question about the vinegar. Thanks!
Just the variety of vinegar that most Filipino recipes use. I bought mine at an Asian food store but regular white vinegar should work just as well.
Store bought white vinegar is no different from the Filipino brand ones. 🙂 Thanks for this new version of this Filipino dish. (I’m a Filipina)
Such a good tip to not use chicken breasts- they don’t do well in the ole’ crock pot! In other news, this looks amazing and I think that sauce would even be good on a piece of fish!
I’m glad that I have all the ingredients for this because it looks like the perfect weeknight meal!
my favorite thing about it is that it doesn’t require a trip to the store. 🙂
The first thing I thought when I saw the first image is “Is 11:00 a.m. too early for this??” But if 6:00 a.m. isn’t then I am ALL ABOUT this right now! 🙂
I love chicken adobo! It is a treat in our family and I don’t make it often because it is so high in sodium! I’ve started supplementing some of the soy sauce for Worcestershire sauce because it is much lower in sodium.
http://liveitinerantly.com
Interesting, I would have never thought of that!
This makes my mouth water just looking at it! Thanks!
Do you have any vegan crockpot recipes?
Yes! https://pinchofyum.com/crockpot-red-lentil-curry and lots of other lentil or bean based dishes that could be adapted for the crockpot. 🙂 I have a vegan category here: https://pinchofyum.com/recipes/vegan
Ok, I LOVED your other recipe for crockpot chicken adobo, so I know I’m going to love this one too! Pinned! 🙂
Thanks Christina! I was just thinking about that one. I ALMOST made this one pork again because I adore pork but I thought I better be fair and switch it up with chicken. 🙂
I’m making this ASAP. Did you put the crockpot in low or high?
High for about 4 hours.
A) This looks amazing. We were just talking about how we need to finally open and use our crock pot this morning. I can’t think of a better reason than to try this amazingness. B) Thank you for linking to Eat, Live, Run’s post. That was exactly what I needed to read today.
She said it just right, didn’t she?! *breathe*
Yum, this looks amazing! I love to use my crockpot, and this looks like a great weeknight meal! Thank you for sharing…
This sounds amazing!
But I don’t know what “white cane vinegar” is and was wondering if that was supposed to be ” white CIDER vinegar” instead?
Thanks for sharing!
=)sb
No, white cane vinegar is the kind I buy from a Filipino store. But I think you can really get away with any kind of white vinegar. 🙂 Only the chicken adobo experts would be able to tell!
Hi I’m a filipina i see you got a lot of questions regarding the vinegar.You can use the regular vinegar you can buy in the store.I live in japan so I use the regular ones and it works too. As a filipina i love adobo and sinigang (you should try sinigang ) specially pork adobo but i’ll give a try with your version of adobo it looks good.
I don’t make chicken adobo very often, only when I’m not in the mood to cook. I consider this dish for the lazy bones like making meat loaf, to simple, no challenge. Besides, it’s salty, hence, I add a little water but your addition of honey is good for making it into sandwiches the next day when the sauce has jelled. I guess the soupy version of Filipino Adobo from Cebu differs from the ones up North in the Tagalog region. We use cilantro in Manila but it’s not desired by most.—jean
All the Filipinos I met were just dumbfounded by cilantro. It was extremely hard to find in grocery stores and everyone who tried it said it made them sick!!! Glad to hear that I’m not the only one using cilantro for this! Thanks for the comment Jean!
We just bought a huge container of local honey–you better believe I’m gonna try this one out!! Pinned!
Local honey. Yum! My only complaint is that I hate using good honey like that in recipes… I just want to eat it with a spoon! 🙂
This looks absolutely amazing- I could eat the whole plate for sure. Printing this one off for later this week.
Love that you are trying to focus on slowing down, but you’re still thinking of lunch at 6am 🙂 A girl after my own heart!
Argh. I know! Slowing down tomorrow. 🙂
I need to use my crock pot more! This would be great with a side of broccoli.
Perfect idea! We had it with a spinach salad for some added green.
So I’m completely drooling right now, after I’ve had dinner and dessert and a glass of wine and everything. I LOVE the pork adobo recipe you have, but the honey? OVERTHETOP!
thanks Heather! my only gripe is that I’d rather save my honey for just plain eating. I luv my honey!
You’re not alone, Lindsay. I am one of those 6 am people, thinking about getting meals started. …and I love the crockpot for that too. This recipe looks great – my guys at home will love this.
Wow! I already had dinner but looking at these pictures I getting hungry again.
Amen. We all move way too fast. And you are very right – crockpots are genius for helping to slow way down AND eliminate dishes (which you know us non-dishwasher-owners avoid as much as possible). Looking forward to trying this! But would never dream of skipping the glaze – yum!
Oh man. The crockpot saved me in the Philippines. I just sent another blogger your blog/name the other day…. she’s contemplating a move to SE Asia! Hope you’re doing well!
Its not often a savoury recipe grabs me quite like this – amazing!
thanks Becca!