Slow Cooker Filipino Chicken Adobo with Bok Choy
This Slow Cooker Chicken Adobo is a perfect dish to add variety to your weekly dinner menu.
The sauce is tangy and goes perfect over rice with steamed vegetables.
If you love tender chicken then this recipe is for you! Thighs turn out perfect in the slow cooker, just like my ranch chicken and lemon pepper chicken.
This a new way of making chicken adobo.but traditionally, it uses white vinegar, garlic, bay leaves, soy sauce and whole peppercorns. Simmer for an hour over low heat.add hard-boiled eggs (optional)
- 2 onions sliced
- 4 cloves garlic smashed
- ⅔ cup apple cider vinegar
- ⅓ cup soy sauce
- 1 tablespoon brown sugar
- 1 bay leaf
- ground black pepper to taste
- 8 skinless bone-in chicken thighs
- 2 teaspoons paprika
- 1 large head bok choy cut into 1-inch strips
- 2 green onions sliced thinly
Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
Cover and cook on Low for 8 hours.
Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.
Bring home the slow-cooked goodness of a tender chicken dinner and vegetable, and make it an easy prep night by cooking everything in your slow cooker! Begin your day by filling up your crockpot with onions, garlic, apple cider vinegar, soy sauce, brown sugar, bay leaf and black pepper. Place chicken thighs on top and season with paprika, cook low for 8 hours, add bok choy and cook 5 minutes more on high. Serve on rice and enjoy fall-off-the bone tenderness in a sweet-tangy sauce.