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Rachel Orban

Slow Cooker Shredded Chicken Adobo Tacos

These shredded chicken adobo tacos are the best combo of Filipino and Mexican cuisines. The taco meat is cooked easily in a slow cooker and give the delicious traditional Filipino flavors in a Mexican form.
Prep Time 8 hours
Cook Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 8 tacos
Course: dinner, Main Course
Cuisine: Filipino, Mexican

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
  • 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
  • cups shredded cheese

Equipment

  • 1 Slow Cooker

Method
 

Slow cooker Shredded Chicken
  1. In a medium bowl, mix together soy sauce, vinegar, sugar, garlic, ginger, salt, and pepper until all combined.
  2. 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.
  3. Turn your slow cooker on LOW for 6-8 hours or HIGH for 3-4 hours.
  4. Once chicken is tender and cooked, shred chicken completely.
  5. 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.
  6. Serve hot with a hot sauce, sour cream, or a side of sawsawan (Filipino dipping sauce mixed with soy sauce and vinegar).

Notes

This shredded chicken adobo recipe can also be made into shredded chicken sandwiches, paired with rice, or put in a salad for a healthy meal. It is very versatile and can be eaten many ways. So, try it in a all the different ways to find your favorite!