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Slow Cooker Chicken Adobo | Keto / Low Carb

Slow Cooker Chicken Adobo | Keto / Low Carb

This Slow Cooker Chicken Adobo is a delectable, flavor-packed dish that is effortless to prepare and aligns perfectly with a low-carb lifestyle. Drawing inspiration from traditional Filipino Adobo, this dish is bound to become a staple in your meal rotation.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Remove any excess skin or fat from the chicken thighs.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. For a thicker sauce, incorporate ground almonds or prepare a cornstarch slurry if dietary restrictions allow.
  7. 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

Keto-Friendly Adaptation: This dish adheres to a low-carb diet when served with cauliflower-based sides.
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.