Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Slow Cooker (or Not) Adobo Chicken
with garlic bok choy and rice

Active: 25 min Total: 3 hr 25 min
Adobo chicken is a classic Filipino dish. The chicken falls apart and gets so much flavor from the sauce it cooks in. Enjoy over rice and some light, crunchy bok choy.
Smarts: We're doubling this recipe but you could easily triple! The meat will freeze well and makes a great filling for tacos or wraps.


Slow Cooker (or Not) Adobo Chicken:
  • Garlic - 3 cloves , minced
  • Shallots - 2 bulbs , sliced
  • Green onions - 2 stalks , sliced thinly
  • Soy sauce, low-sodium - 1/4 cup
  • Rice vinegar - 1/4 cup
  • Tomato paste - 2 Tbsp
  • Brown sugar - 2 Tbsp
  • Bay leaves - 2
  • Water - 1/4 cup
  • Chicken thighs, boneless & skinless - 2 lbs
  • Rice - 2/3 cup
  • Limes - 1/2 , sliced into wedges
Sauteed Bok Choy:
  • Garlic - 3 cloves , minced
  • Bok choy - 1 lb , chopped
  • Cooking oil - 1 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Toasted sesame oil - 1 tsp


  1. Garlic (for chicken and bok choy) / Shallots / Green onions / Bok choy - Prep as directed. (Can be done up to 3 days ahead)
  2. Slow cook chicken - This makes enough for tomorrow’s dinner. Combine garlic, shallots, soy sauce, rice vinegar, tomato paste, brown sugar, bay leaves, and water in a slow cooker. Add chicken, coating it in sauce. Tenderize with a fork, and slow cook on high for 3 hours or low for 6 hours. If you don’t have a slow cooker, cook in a Dutch oven, covered, in a 325F / 163C degree oven for 40 to 55 minutes, until chicken reaches 160F / 71C degrees. (Can be done up to 3 days ahead)
  3. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Use a fork to shred your chicken right in the slow cooker (or Dutch oven). It should just fall apart. Let it sit in the juices for 5 to 10 minutes, and then taste and season to your liking (if you like heat, definitely shake on some of your fave hot sauce). Reserve half for tomorrow.
  2. Heat a wok or saute pan over medium-high heat. Add cooking oil and then bok choy and garlic to heated oil. Saute for ~1 minute.
  3. Add soy sauce and toasted sesame oil and saute for another 2 to 4 minutes, until bok choy is tender but still crunchy.
  4. Top rice with bok choy and chicken (remember to save half for tomorrow night). Serve with lime wedges and chopped green onions. Enjoy!



0 reviews