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Slow Cooker Adobo Chicken
with cauliflower fried rice

Active: 35 min Total: 3 hr 35 min
This slow cooker (or oven) chicken in a savory sauce was an instant hit when we first featured it in March 2015. The chicken gets so tender that it falls apart and gains plenty of flavor as it cooks.
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.
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Ingredients

Metric
Servings:
4
Slow Cooker Adobo Chicken (for 2 nights):
  • 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 Fried Rice:
  • 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)

Nutrition Facts

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Prep

  1. 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)
  2. Garlic / Shallots / Green onions / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  3. 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)

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Make

  1. 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).
  2. 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.
  3. 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.
  4. Add frozen vegetables and cook until warmed through.
  5. Fold in adobo chicken (remember to save half for tomorrow night) and toss to combine.
  6. Top chicken and “rice” with lime wedges and green parts of green onions. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (108)
Gluten-free (4)
Paleo (15)
Vegetarian (12)

36 reviews

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.

By: Lauren
Posted: Aug 31, 2020
Diet: Vegetarian
0 Helpful

Chicken was very tasty, worked well as a taco filling with avocado, cheese, spicy slaw and cilantro!

By: Marisa
Posted: Oct 18, 2019
Diet: Original
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.

By: Sarah
Posted: Jul 12, 2019
Diet: Gluten-free
0 Helpful

Very good. Lots of leftover chicken.

By: Kim
Posted: Jan 23, 2019
Diet: Gluten-free
0 Helpful

This is an easy, healthy meal. I have made it a few times and my husband and I really like it!

By: Kimberly
Posted: Nov 02, 2018
Diet: Paleo
0 Helpful

So easy and delicious!

By: Laurey
Posted: Oct 16, 2018
Diet: Original
0 Helpful