Honey Glazed Crockpot Chicken Adobo - simple pantry ingredients, hardly any hands-on time, 200 calories. | https://pinchofyum.com

Honey Glazed Crockpot Chicken Adobo

21 reviews / 4.6 average

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*

Honey Glazed Crockpot Chicken Adobo on a white plate.

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.

Honey Glazed Crockpot Chicken Adobo with lime.

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.

Honey Glazed Crockpot Chicken Adobo on a white plate.

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 on a white plate with a wooden spoon.
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Honey Glazed Crockpot Chicken Adobo - simple pantry ingredients, hardly any hands-on time, 200 calories. | https://pinchofyum.com

Honey Glazed Crockpot Chicken Adobo


  • Author: Pinch of Yum
  • Prep Time: 2 hours
  • Cook Time: 4 hours
  • 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

Scale
  • 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
  • 810 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

  • Category: Dinner
  • Cuisine: Filipino-Inspired

Keywords: adobo chicken, crockpot chicken, honey glazed chicken

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Honey Glazed Crockpot Chicken Adobo - simple pantry ingredients, hardly any hands-on time, 200 calories.

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150 Comments

  1. Pinch of Yum Logo

    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! 🙂

  2. Pinch of Yum Logo
    Nancy

    Can you tell me what white cane vinegar is? Is it that different from distilled white vinegar? Thanks! Looks delicious!

      1. Pinch of Yum Logo
        Roz

        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!

        1. Pinch of Yum Logo

          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.

  3. Pinch of Yum Logo

    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?

    1. Pinch of Yum Logo

      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.

      1. Pinch of Yum Logo
        malou

        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)

  4. Pinch of Yum Logo

    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! 🙂

  5. Pinch of Yum Logo

    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

    1. Pinch of Yum Logo

      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. 🙂

  6. Pinch of Yum Logo
    Jordan @ TheFitchen

    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.

  7. Pinch of Yum Logo
    ShannonB

    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

    1. Pinch of Yum Logo

      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!

      1. Pinch of Yum Logo
        sugar

        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.

  8. Pinch of Yum Logo

    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






    1. Pinch of Yum Logo

      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!

    1. Pinch of Yum Logo

      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! 🙂

  9. Pinch of Yum Logo

    This looks absolutely amazing- I could eat the whole plate for sure. Printing this one off for later this week.

  10. Pinch of Yum Logo

    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!

  11. Pinch of Yum Logo
    Debra Rose

    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.

  12. Pinch of Yum Logo

    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!

    1. Pinch of Yum Logo

      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!