Slow Cooker Chicken Adobo | Keto / Low Carb
Slow Cooker Chicken Adobo is a rich, savory, and tangy dish that brings bold Filipino flavors to your table with minimal effort. This keto-friendly version keeps all the classic taste while staying low in carbs, making it perfect for a guilt-free indulgence. The combination of soy sauce, apple cider vinegar, and coconut cream creates a deeply flavorful sauce that soaks into tender, fall-apart chicken.
The slow cooker does most of the work, allowing the chicken to marinate and simmer until it’s infused with layers of umami, garlic, and a hint of sweetness from the coconut cream. A quick sear locks in flavor, while the slow cooking process ensures juicy, melt-in-your-mouth meat. Whether you serve it over cauliflower rice for a keto option or with traditional steamed rice, this dish is sure to satisfy.
With its simple ingredients and effortless preparation, this Slow Cooker Chicken Adobo is a must-try for busy weeknights or cozy weekend meals. Garnish with spring onions and a sprinkle of coconut for added texture, and enjoy a dish that’s both comforting and packed with authentic flavor.
Slow Cooker Chicken Adobo Ingredients: A Harmony of Bold Flavors
- Chicken Thighs – The heart of this dish, offering rich, tender meat that soaks up the deep, umami-filled sauce while staying irresistibly juicy.
- Tamari or Soy Sauce – A savory backbone, infusing the chicken with a robust depth and enhancing the dish’s signature umami essence.
- Apple Cider Vinegar – The key to Adobo’s signature tang, cutting through richness while balancing the bold, savory notes with a hint of brightness.
- Fish Sauce – A hidden powerhouse, adding layers of salty, briny depth that elevate the overall flavor complexity.
- Coconut Cream – A velvety touch that mellows the acidity and rounds out the dish with a subtle, creamy richness.
- Garlic – The aromatic cornerstone, bringing warmth and depth to every bite.
- Bay Leaves – A fragrant infusion, lending earthy undertones that enhance the slow-cooked complexity.
- Black Pepper – A gentle heat that subtly amplifies the other flavors, adding a finishing touch of warmth.
Slow Cooker Chicken Adobo: Recipe Tips, Serving Suggestions, and FAQs
Slow Cooker Chicken Adobo is a classic Filipino dish with a rich, tangy, and savory sauce that pairs beautifully with tender chicken. Whether you’re making it for the first time or looking to perfect your technique, these tips, serving suggestions, and FAQs will help you get the best results.
Recipe Tips
1. Sear the Chicken for Deeper Flavor
While searing the chicken is optional, it significantly enhances the dish. Browning the skin creates a richer, more complex taste while also locking in the juices. If you’re short on time, you can skip this step, but for the best flavor, a quick sear in coconut oil before slow cooking makes a difference.
2. Marinate for Maximum Flavor Absorption
Marinating the chicken before cooking allows the meat to fully absorb the bold flavors of the soy sauce, vinegar, and garlic. A minimum of 30 minutes works well, but if you have time, letting it sit for a couple of hours—or even overnight—results in even more flavorful and tender meat.
3. Adjust the Sauce to Your Preference
Filipino Adobo can be customized to taste. If you prefer a slightly sweeter version, add a teaspoon of monk fruit sweetener or a touch of coconut sugar (if not strictly keto). For a richer sauce, let it simmer uncovered for the last 20 minutes to thicken naturally. If you like it tangier, a splash of extra vinegar at the end will do the trick.
What to Serve with Slow Cooker Chicken Adobo
1. Cauliflower Rice (Keto-Friendly Option)
For those following a keto or low-carb lifestyle, cauliflower rice is the perfect pairing. It absorbs the delicious adobo sauce without adding extra carbs, keeping the meal light yet satisfying.
2. Steamed Jasmine or Garlic Rice
For a traditional approach, fluffy jasmine rice is a classic choice. It balances the strong, tangy flavors of the sauce and provides a neutral base to soak up all the rich, umami goodness. Want an extra boost of flavor? Try garlic rice by sautéing minced garlic in a bit of oil before tossing in the cooked rice.
3. Sautéed Greens or Pickled Vegetables
To cut through the richness of the dish, serve it with a side of sautéed greens like bok choy or spinach. Alternatively, Filipino-style pickled vegetables (achara) add a refreshing crunch and acidity that complements the deep flavors of the adobo sauce.
Frequently Asked Questions (FAQ)
1. Can I use boneless chicken for this recipe?
Yes! While bone-in, skin-on chicken thighs provide the best texture and flavor, you can use boneless thighs or even chicken breasts. Keep in mind that boneless cuts may cook faster, so check for doneness around the 1.5-hour mark.
2. Can I make this recipe in an Instant Pot?
Absolutely! To adapt this for an Instant Pot, sear the chicken using the sauté function, then add all the ingredients. Cook on high pressure for 10 minutes, followed by a natural release for 5 minutes before manually releasing the remaining pressure.
3. How do I store and reheat leftovers?
Store leftover Chicken Adobo in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. This dish also freezes well for up to 2 months.
4. Can I make this dish spicier?
Yes! While traditional Adobo is not typically spicy, you can add heat by including red pepper flakes, sliced Thai chilies, or a dash of chili oil. Adjust according to your spice preference.
This Slow Cooker Chicken Adobo is an easy yet flavorful dish that can be tailored to your taste. Whether you’re enjoying it with traditional rice or keeping it keto-friendly, this Filipino favorite is sure to become a staple in your home. Enjoy!
Slow Cooker Chicken Adobo | Keto / Low Carb
Ingredients
- For the Chicken Adobo
- 4-6 bone-in skin-on chicken thighs
- ⅓ cup 80ml apple cider vinegar
- ¼ cup 60ml Tamari, soy sauce, or coconut aminos
- 2 tbsp fish sauce
- ½ cup 120ml UHT coconut cream (not coconut milk)
- 3 garlic cloves finely minced or grated
- 2 bay leaves
- ¼ tsp ground black pepper
- 2 tbsp coconut oil for searing
- 2 tbsp ground almonds or flour optional, for a thicker sauce
- For Garnishing
- 2 spring onions thinly sliced
- 1 tbsp desiccated coconut optional
Instructions
- Remove any excess skin or fat from the chicken thighs.
- In a mixing bowl, combine the soy sauce, apple cider vinegar, fish sauce, coconut cream, and minced garlic. Submerge the chicken thighs in this marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to two hours.
- Using tongs, lift the chicken from the marinade, allowing the excess liquid to drip off. Reserve the marinade for later use. Place the chicken on a paper-lined plate and pat it dry.
- Heat coconut oil in a large frying pan or skillet over medium-high heat. Sear the chicken, skin side down, for approximately five minutes until it develops a golden-brown crust. Flip and cook the other side for an additional two minutes. Transfer the seared chicken to a plate.
- Pour the reserved marinade into the slow cooker, followed by the chicken thighs, bay leaves, and black pepper. Cover and cook on HIGH for 2-3 hours. Check the internal temperature after 1½ hours—once it reaches 75°C (165°F), the chicken is done.
- For a thicker sauce, incorporate ground almonds or prepare a cornstarch slurry if dietary restrictions allow.
- Garnish with sliced spring onions and a sprinkle of desiccated coconut if desired. Serve with cauliflower rice or mashed cauliflower for a keto-friendly meal, or pair with steamed white rice for a more traditional option.
Notes
Slimming World Modification: Opt for skinless chicken thighs and substitute coconut cream with chicken stock. To reduce additional fats, skip the searing step or use a light cooking spray.
Skipping the Searing Step: While searing enhances the flavor and color of the chicken, this step can be omitted for convenience. In that case, simply place the marinated chicken directly into the slow cooker.
Shredded Chicken Variation: Replace thighs with boneless, skinless chicken breasts. Marinate as instructed, then add them to the slow cooker without searing. After cooking for 2-3 hours, shred the chicken using two forks before mixing it back into the sauce.
