The unofficial national dish of the Philippines, adobo, can be prepared with chicken or pork, and once tasted, it's never forgotten. The flavors are powerful with generous quantities of soy sauce, lemon juice, and garlic. But magic happens during the hours they spend cossetted in the slow cooker, and those big flavors mellow beautifully to create this mouthwatering dish.
Use whichever parts of the chicken you like best, but bear in mind that the best flavor will always come from the meat that is closest to the bone.
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Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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