This classic, easy Filipino chicken dish slow cooks and simmers in a flavorful sauce that is traditionally served with white rice.
Slow-Cooker Chicken Adobo
- Prep Time 25 min
- Total 4 hr 0 min
- Ingredients 8
- Servings 8
Ingredients
- 8 bone-in skin-on chicken thighs (3 1/2 to 4 lb total)
- 1 teaspoon salt
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons soy sauce
- 10 to 12 garlic cloves, peeled (about 1 whole head)
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- Cooked white rice, if desired
Instructions
-
Step1Spray 4- to 5-quart slow cooker with cooking spray. Heat nonstick 10-inch skillet over medium-high heat; season chicken thighs with salt. Add half of the chicken thighs in single layer to skillet, and cook 8 to 10 minutes or until brown on both sides; transfer to slow cooker. Repeat with remaining chicken thighs.
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Step2Add vinegar, soy sauce, garlic, peppercorns and bay leaves to slow cooker. Cover and cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
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Step3Before serving, remove chicken to serving platter; pour liquid from slow cooker through strainer, discarding peppercorns and bay leaves. Serve chicken and garlic with cooked white rice and some of the strained sauce.
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Nutrition
220
Calories
11g
Total Fat
29g
Protein
2g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 100
- Total Fat
- 11g
- 16%
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 140mg
- 47%
- Sodium
- 730mg
- 31%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 2g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
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