Slow Cooker Adobo Chicken
with cauliflower fried rice
Smarts: We're doubling this recipe to have leftovers for tomorrow night's salad. Feel free to make extra if you'd like - the meat will freeze well and makes a great filling for tacos or wraps.
- Garlic - 3 cloves, chopped
- Shallots - 2 cloves, chopped
- Limes - 1/2, wedges
- Bragg's / coconut aminos - 1/4 cup
- Vinegar, rice - 1/4 cup
- Tomato paste - 2 Tbsp
- Bay leaves - 2
- Water - 1/4 cup
- Chicken thighs, boneless and skinless - 2 lbs
- Cauliflower - 12 oz, florets chopped and "riced" (sub riced cauliflower; look for this in the freezer section)
- Green onions - 2 stalks, green and white parts chopped separately
- Oil, cooking - 1 Tbsp
- Eggs - 3
- Bragg's / coconut aminos - 1 Tbsp
- Frozen vegetables, any mix - 12 oz (like peas and carrots or a stir-fry vegetable mix)
- Cauliflower rice - Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. (Can be done up to 4 days ahead)
- Garlic / Shallots / Green onions / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Slow cook chicken - This makes enough for tomorrow’s dinner. Combine garlic, shallots, aminos (portion for the chicken), vinegar, tomato paste, 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)
- Use a fork to shred your chicken right in the slow cooker (or Dutch oven). Let it sit in the cooking liquid for 5 to 10 minutes, and then taste and season to your liking (if you like heat, definitely shake on some of your favorite hot sauce).
- Heat a wok or saute pan over medium-high heat. Add cooking oil and then white parts of green onions to the heated oil with a sprinkle of salt. Saute for ~1 minute, until softened.
- Crack eggs into pan and scramble for ~1 minute before adding riced cauliflower. Add aminos (portion for the cauliflower rice) and saute for 5 to 6 minutes until rice is mostly cooked through.
- Add frozen vegetables and cook until warmed through.
- Fold in adobo chicken (remember to save half for tomorrow night) and toss to combine.
- Top chicken and “rice” with lime wedges and green parts of green onions. Enjoy!
This was fine. Pretty simple, which was nice, but not a lot of flavor going on. Adding sriracha, sesame seeds, herbs, and peanuts helped perk it up.0 Helpful
Chicken was very tasty, worked well as a taco filling with avocado, cheese, spicy slaw and cilantro!0 Helpful
Yum, this was so good. Browned chicken in the IP on saute function, then pressure cooked on manual for 15 mins (because I was cooking 4 lbs). Because I used coconut aminos instead of tamari, next time I'm going to leave out/cut down the sugar -- I thought it was too sweet.0 Helpful
Very good. Lots of leftover chicken.0 Helpful
This is an easy, healthy meal. I have made it a few times and my husband and I really like it!0 Helpful
So easy and delicious!0 Helpful