Slow cooker meals are so easy and convenient for a busy day, and this recipe is definitely one that will hit the spot after a long day at work. If you love Filipino chicken adobo, you will love this twist on the traditional recipe. Chicken Adobo is one of my favorite Filipino dishes of all time, but tacos are also one of my favorite food. So why not make a blend of two of my favorite things!
These are also so easy to make. Just put the chicken with the seasonings in the slow cooker while you are at work and it will be ready once you are home. Then all you have to do is assemble the tacos and its ready to go in minutes. You get your traditional Filipino flavors in a non traditional form! Save these tacos for your next Taco Tuesday!
How to make the slow cooker adobo chicken
All you need is some chicken breast or chicken thighs. I personally prefer chicken breast, so that’s what I use in this recipe. But chicken thighs work just as great. If you want the chicken to more moist and juicy, then use chicken thighs. If you want a healthier option, use chicken breast.
For seasoning, you will need some chicken broth, soy sauce, vinegar, garlic, onion, ginger, brown sugar, black pepper, and bay leaves. Just like the basic seasonings you would use in normal chicken adobo.
Put everything in the slow cooker and let it cook while you are at work all day. Once you are ready to assemble, just shred the chicken and you are ready to go! The chicken should be super easy to shred and tender.
Assembling the adobo chicken tacos
It’s taco time! Once you have your chicken all shredded, take some flour tortillas and place some shredded cheese on half of the tortilla. I used a mix of cheddar, mozzarella, and colby jack cheese, but you can use what cheese you would like. Next, place some of the chicken on top of the cheese and add another layer of cheese to the chicken. Fold the tortilla up and crisp the taco on a greased pan to them nice and crispy. Crisp until golden brown and they are ready! I like to dip these in the leftover sauce from the chicken or some sawsawan (Filipino dipping sauce). Add a side of rice and enjoy these super easy slow cooker shredded chicken adobo tacos!
Slow Cooker Shredded Chicken Adobo Tacos
Equipment
- 1 Slow Cooker
Ingredients
Slow Cooker Shredded Chicken Adobo
- 1 lb Chicken breast you can substitute for chicken thighs
- 1 small chopped sweet onion
- 3 chopped cloves of garlic
- 1 tbsp minced ginger
- ⅓ cup soy sauce
- ¼ vinegar I like to use rice or white wine vinegar
- ½ cup chicken broth use chicken bone broth for added protein
- 1 tbsp brown sugar
- 4 bay leaves
- 1 tbsp black pepper
- ½ tsp salt
Adobo Chicken Tacos
- 8 flour tortillas
- 1½ cups shredded cheese
Instructions
Slow cooker Shredded Chicken
- In a medium bowl, mix together soy sauce, vinegar, sugar, garlic, ginger, salt, and pepper until all combined.
- Place your chicken breast in the slow cooker. Then add in your onion, chicken broth, bay leaves, and soy sauce and vinegar mixture. Mix to coat the chicken completely.
- Turn your slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours.
- Once chicken is tender and cooked, shred chicken completely.
- Grab your tortilla. Line half of it with shredded cheese. Then add a layer of your shredded chicken on top of the cheese. Cover chicken with another layer of cheese, and fold in half. Then crisp both sides of the taco on a greased pan until golden brown.
- Serve hot with a hot sauce, sour cream, or a side of sawsawan (Filipino dipping sauce mixed with soy sauce and vinegar).