Slow Cooker Chicken Adobo Recipe
A delicious chicken dinner for the whole family
Servings 6
Calories 175kcal
Ingredients
- 2 teaspoons oil
- 6 chicken thighs
- 1 onion peeled and diced
- 6 cloves garlic peeled and minced
- ⅔ cup (160ml) white wine vinegar
- ⅓ cup (80ml) tamari soy sauce or regular soy sauce if not gluten free
- ¼ cup (59ml) low sodium chicken broth optional
- ¼ teaspoon ground coriander optional
- 1 teaspoon brown sugar optional
- salt to taste
- pepper to taste
- 2 bay leaves
Instructions
- Heat oil in skillet over medium heat, add chicken and brown both sides. When done, place them skin side up in the bottom of the slow cooker.
- Add onions to the skillet and sauté for about 5 minutes till softened, stir in garlic for 30 seconds until fragrant, then transfer to the slow cooker.
- In a bowl, whisk together the vinegar, soy sauce, chicken broth, ground coriander, brown sugar, salt and pepper. Pour into the slow cooker.
- Add bay leaves, put the lid on, and set to cook on high for 4 hours or low for 6-7 hours. Avoid opening the lid during cooking.
Notes
- Traditional methods of this recipe call for coriander seed. I prefer to use ground coriander for flavor and convenience.
- Adding chicken broth and brown sugar helps cut some of the sharpness of this dish. Omit them if you prefer a dish that is more tangy than sweet.
- Thicken the sauce by heating it in a saucepan before serving.
- If you prefer to keep this low carb, serve with riced cauliflower instead of rice.
- There are 3 Blue Plan SmartPoints in a serving of this.
Nutrition
Calories: 175kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 827mg | Potassium: 362mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg