Slow Cooker Chicken Adobo is packed with flavor, easy and low carb! This Filipino inspired Adobo will become one of your favorite dinners. This recipe is Keto / Low Carb | Gluten Free | Dairy Free
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Filipino Chicken Adobo
Ever since I posted my Filipino Style Lamb Skewers I have been a bit obsessed with their recipes. Chicken Adobo is a very popular Filipino dish – the rich sauce made with soy sauce, vinegar, garlic and sugar is totally addictive!
I have taken some liberties with the recipe so I can’t claim that this is an authentic Chicken Adobo. For one thing, I have made it in my trusty slow cooker… and I have added coconut cream to the sauce.
I can honestly say this recipe is a flavor explosion – beyond delicious served with rice. But since this recipe is low carb you can serve it with cauliflower rice or even mash to keep it keto friendly.
Ingredients
You will need just a handful of ingredients for this easy recipe. If your crockpot allows for searing you can brown the chicken directly in the slow cooker.
- Chicken thighs – bone-in and skin on. If you prefer to use drumsticks or skinless chicken thighs that’s totally fine! I would avoid chicken breasts unless you want to serve the chicken shredded in the sauce.
- Soy sauce – I used gluten free Tamari
- Apple Cider Vinegar – or white vinegar, rice vinegar etc.
- Fish Sauce – just a little, can be left out
- Loads of minced garlic, bay leaves and black pepper
- Coconut cream (the thick UHT type from a carton not milk). If you can’t find it then use full fat canned coconut milk.
- Coconut oil for searing (or use other types of oil)
- Spring onions, desiccated coconut to garnish
How to make Slow Cooker Chicken Adobo
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Start by marinating the chicken thighs with the soy sauce, vinegar, fish sauce, minced garlic and coconut cream. Mix everything together in a bowl and marinate for 30 minutes or up to two hours (covered in the fridge).
Use tongs to remove the chicken from the marinade, letting it drip off. Reserve the marinade and transfer the chicken onto a paper-lined plate. Pat the chicken dry so the skin gets crispy.
Heat the oil in a skillet or large frying pan and sear the chicken thighs, skin side down, for about five minutes, until the skin is golden. Flip over to the other side and cook for another two minutes. Transfer chicken onto a plate.
Pour the marinade into your slow cooker. Add the chicken, bay leaves and pepper. Cover and cook for 2-3 hours on HIGH setting. I found my chicken cooked really quickly so check the temperature after 1 ½ hours. The chicken is ready when the internal temperature is 75C / 165 F when checked with a digital thermometer.
If you would like to thicken the sauce slightly you can add a little almond flour (or cornstarch slurry if you don’t mind the carbs). Garnish with the chopped spring onions and serve over cauliflower rice or mash for a keto friendly meal or with steamed white rice.
TIPS AND FAQS
- Keto Chicken Adobo: the recipe as written is Keto and low carb. Make sure you serve it with cauliflower rice or mash to keep the carbs low.
- Make it Slimming World Friendly: use skinless chicken thighs and replace the coconut cream with chicken stock. Skip the searing or use Fry Light instead of coconut oil.
- Do I HAVE to sear the chicken first? It adds flavor and colour to the skin but you can skip the step if you are in a hurry. Use skinless thighs and simply add the chicken and marinade in the crockpot and cook.
- Make Shredded Chicken Adobo: Replace the thighs with skinless chicken breasts. Marinate and add to the slow cooker without searing first. Cook for 2-3 hours then remove from the slow cooker and shred using two forks. Add the shredded chicken back into the sauce – delicious!!
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Popular Slow Cooker Recipes
Slow Cooker Chicken Adobo | Keto / Low Carb
Ingredients
- 4-6 skin-on bone-in chicken thighs
- ¼ cup (60ml) Tamari or Soy Sauce or Coconut Aminos
- ⅓ cup (80ml) apple cider vinegar
- 2 tbsp fish sauce
- ½ cup (120ml) UHT coconut cream (not milk)
- 3 garlic cloves , minced or grated
- 2 tbsp coconut oil , for searing
- 2 bay leaves
- ¼ tsp ground black pepper
- 2 tbsp ground almonds or flour if you want the sauce to be thicker (optional)
To Garnish
- 2 spring onions , sliced, to garnish
- 1 tbsp desiccated coconut to garnish, optional
Instructions
- Trim any excess fat and skin from the chicken thighs.
- Marinate the chicken thighs with the soy sauce, vinegar, fish sauce, minced garlic and coconut cream. Mix everything together in a bowl and marinate for 30 minutes or up to two hours (covered in the fridge).
- Use tongs to remove the chicken from the marinade, letting it drip off. Reserve the marinade and transfer the chicken onto a paper-lined plate. Pat the chicken dry.
- Heat the oil in a skillet or large frying pan and sear the chicken thighs, skin side down, for about five minutes, until the skin is golden. Flip over to the other side and cook for another two minutes. Transfer chicken onto a plate.
- Pour the marinade into your slow cooker. Add the chicken, bay leaves and pepper. Cover and cook for 2-3 hours on HIGH setting. I found my chicken cooked really quickly so check the temperature after 1 ½ hours – the chicken is ready when the internal temperature is 75C / 165 F.
- If you would like to thicken the sauce slightly you can add a little almond flour (or cornstarch slurry if you don’t mind the carbs).
- Garnish with the chopped spring onions and serve over cauliflower rice or mash for a keto friendly meal or with steamed white rice.
Video
Notes
- Keto Chicken Adobo: the recipe as written is Keto and low carb. Make sure you serve it with cauliflower rice or mash to keep the carbs low.
- Make it Slimming World Friendly: use skinless chicken thighs and replace the coconut cream with chicken stock. Skip the searing or use Fry Light instead of coconut oil.
- Do I HAVE to sear the chicken first? It adds flavor and colour to the skin but you can skip the step if you are in a hurry. Use skinless thighs and simply add the chicken and marinade in the crockpot and cook.
- Make Shredded Chicken Adobo: Replace the thighs with skinless chicken breasts. Marinate and add to the slow cooker without searing first. Cook for 2-3 hours then remove from the slow cooker and shred using two forks. Add the shredded chicken back into the sauce – delicious!!
Nutritional Info
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Cynthia says
I used drumsticks and doubled the recipe for 5 people plus leftovers. It really was very tasty! I enjoyed it. My husband was thrown off by the coconut milk/cream so I’ll have to choose a substitute next time. I can’t wait for leftovers tomorrow.
Mia says
So tasty!! My husband and I loved it