Friday, March 18, 2011

Crock Pot Filipino Adobo Chicken Thighs

This recipe was inspired by a question from Leslie at CrossFit Carbon. It looked and sounded so good and easy to prepare, I had to come up with my own version to share. So here it is. I will definitely be making this one again. If you don't like spice, don't let the jalapeno scare you off. It adds a nice flavor without much heat. I actually left the seeds in the jalapeno for more heat and it was still pretty mild. This chicken was great served with sauteed cauliflower and chard.

Adapted from

Serves 4.

8 bone-in, skinless chicken thighs
1/3 cup coconut aminos
1/3 cup apple cider vinegar
1 small head garlic, cloves peeled and smashed
6 ground peppercorns
4 bay leaves
1 jalapeno pepper, chopped

  1. Combine aminos, vinegar, garlic, jalapeno, and pepper in a dish or resealable plastic bag.
  2. Add chicken and marinade for one hour to overnight (ideal).
  3. Place chicken with marinade in a crock pot and place bay leaves on top.
  4. Cover and cook on low for 7 hours or until cooked through.
  5. Carefully pour pan juices into a small sauce pan. Reduce over medium heat for about 15 minutes. (Use this time to make your side dish.)
  6. Discard bay leaves and serve with sauteed cauliflower and chard or your favorite veggie side.


  1. What can I substitute for Coconut Aminos if I don't have them?

  2. Coconut aminos is a substitute for soy sauce. Before I discovered coconut aminos, I used wheat-free tamari. It's still a soy product, but you can get an organic version to avoid GMOs.

  3. Hi Pam Do you think I could use turkey thighs for this recipe. I got thighs from Wallace and need a good recipe.

    1. Hi, Cathleen! I think that turkey thighs should work just fine in this recipe. You may need to adjust the cook time a little bit. If you try it, please let me know how it turns out.

    2. Hi Pam, oh yes, they turned out delicious. Sure to be a hit! Happy Thanksgiving and I am very thankful for YOU!!