Slow-Cooked Filipino Chicken Adobo

The hardest part about adjusting my diet several years ago was fighting my random Filipino food cravings. My mother cooked Filipino food so often when we were kids, that it was a normal part of my everyday diet (yes, that means white rice – everyday!) and not until I learned how to cook the food myself, did I realize how heavy the ingredients really were. That’s where my journey to creating ‘healthier, clean-eating friendly’ recipes for my mother’s traditional Filipino dishes began.


Let me start off by saying slow-cooking is truly a lifesaver on days that you know you’re going to be short on time. Throwing it all into a pot, turning the switch to ‘Low’ and going about my day is almost like having someone else cook for you. In traditional Chicken Adobo, chicken thighs and wings are always used, but of course as we all know, the healthier part of the chicken is the breast.

Chicken breasts can be so difficult to get used to when adjusting your diet and trying to eat ‘cleaner’. They’re lean, sometimes lack flavor – and can get really boring. This is why I try to use chicken breasts in the slow cooker as often as possible. You can really get some good flavor and tenderness out of it!

Another great time-saving tip I’d like to share is shredding the chicken in a Kitchen Aid, if you’ve got one. I used to do it by hand with two forks all the time, and my dogs would always come run over and just stare at me ’til I gave in and hand fed them some. Now, I just throw the chicken in the bowl, place the hook-attachment on, and turn it on. It does all the work for me:


I hope you enjoy this alternative to Filipino Chicken Adobo as much as we do. And in case you’re curious to know, yes, on ‘cheat-days’ we take the train out to Queens or Jersey City and we order the real stuff from traditional mom & pop Filipino restaurants. So don’t worry, this isn’t our permanent alternative to the dish, it’s just how we get by until we can get our hands on the good stuff!

Slow-Cooked Filipino Chicken Adobo

  • Servings: 4-6
  • Difficulty: Easy
  • Print

My mother has an incredible Chicken Adobo recipe. I crave it so often that I decided to create a way to enjoy it guilt-free and as often as I'd like.

By: The Realist Kitchen


2 Cloves of garlic, minced

3 Bay leaves

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Tablespoon of honey

1 Lb of chicken breasts

1/2 Cup chopped onions (red or white is fine)

Hard-boiled eggs

3/4 Cup of Tamari (Tamari is just a gluten-free soy sauce)

1/4 Cup of Liquid Aminos (another great soy sauce alternative with benefits)

3/4 Cup of Apple Cider Vinegar

1/4 Cup of chopped scallions (optional – just a garnish)


  1. In a large prep bowl, whisk together your Tamari, Liquid Aminos, Apple Cider Vinegar, honey, and minced garlic.
  2. Set your slow-cooker to low, and place the salt + pepper seasoned chicken breasts inside. Pour liquid sauce you whisked together into the slow-cooker, and the Bay Leaves as well.
  3. Add the 1/2 cup of chopped onions, mixing it all together.
  4. Let chicken cook for 8 hours in the slow cooker. Once chicken is done, shred this either by hand with two forks, or in your Kitchen Aid as shown in the photo above.
  5. Mix back in with the sauce – add pepper, hard-boiled eggs, and serve over brown rice and quinoa blend. Garnish with chopped green onions and enjoy!