Watch how to make chicken adobo in a slow cooker

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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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Cooktop Cove
Chicken adobo
6-8
10 minutes
3 hours
3 hours 10 minutes
2 pounds chicken thighs, bone-in, skin removed
1/2 cup soy sauce
1/2 cup lemon juice, fresh squeezed
1/2 cup water
7 cloves garlic, peeled and smashed
2 bay leaves
1/4 teaspoon pepper
In a 6-quart slow cooker, add in all the ingredients. Mix well. Be sure the bay leaves and garlic are submerged in liquid and chicken is bone-side-down.
Cook on low for 3 hours.
Serve with rice.
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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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