Crockpot Chicken Adobo

Hope you all had a great weekend!  This weekend was jam packed for me as I had two friends who graduated from USC with MBA’s and doctorate degrees and two celebrations!  Congrats again to SL and Momo- great job ladies, so proud of you both!  This weekend the Brazilian and I also attempted to play a game of laser tag after our sushi dinner.  We spotted it across the street as we were walking back to the car and decided to go check it out!  Unfortunately just as we put on our vest and the doors to the laser labyrinth opened, we found out that our lasers weren’t working.  It took them a while to figure things out so the Brazilian and I had to leave before we got to play a game. 

Because…. we had bought tickets to see one of the funniest movies we’ve seen in the longest time!  Bridesmaids!  If you have not seen this movie, you need to see it ASAP.  The Brazilian was a little hesitant to go see this, afraid that it was going to be a “Chick Flick”, but it was hardly that.  Maya Rudolph and Kristen Wig are hil-ar-ious!  The whole cast is actually great- go see it, you won’t be sorry!   

Anyways, on to the cooking!  It seems like everyone around the web is making Chicken Adobo.  Growing up in Hawaii, this Filipino dish would often make appearances at various potlucks.  Even up here in Los Angeles, almost every Hula potluck has a savory vinegary dish of Adobo.  While I enjoy this dish, I have never tried making it myself.  But when I saw Stephanie from 52 Kitchen Adventures version in the crockpot, I knew I had to try it.   

I also thought it would be the perfect recipe to finally use some of the ghost pepper salt that I had bought at my last trip to the Spice Station.  Also known as “Naga Jolokia” salt, it is the hottest salt in the WORLD!  The pepper that is used in the salt is known as the King Cobra Chili, if that gives you any indication of how much punch this gives.  

Crockpot Chicken Adobo
adapted from 52 Kitchen Adventures

2 to 3 lbs boneless skinless chicken thighs
1/2 cup soy sauce
1/2 cup apple cider vinegar
2 Tbsp. minced garlic
2 bay leaves
garlic salt
pepper
ghost pepper salt (GPS) /chili pepper, optional

1.  Cut off any excess fat from the chicken thighs.  Season them with garlic salt and pepper and place into the crockpot. 

2.  Add in soy sauce, apple cider vinegar, minced garlic, bay leaves and a pinch of ghost pepper salt.  *Careful this salt is spicy, but this dish is a good one to add it to since the long cooking time mellows it out.  I put in about 1/2 tsp.*

3.  Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours or until chicken is cooked through.  *Cooking time will vary depending on power of crockpot.  Chicken with bones still in may also take longer to cook.* 

Serve with rice.  I decided to take some of the sauce in the crockpot and reduce it on a stove top to thicken up and spoon over your chicken.  This dish was so good and so easy, it is no wonder everyone is making it!  I’m not sure who originally posted, but thanks to Stephanie from 52 Kitchen Adventures for introducing me to her crockpot version!  I think she might be the next slow cooking queen, her weekly slow cooker Monday posts are some of my favorite.  Go over and check out her site if you want more slow cooker goodness!