Slow Cooker Chicken Adobo | Keto / Low Carb

A bowl of creamy, golden-brown slow cooker chicken thighs garnished with sliced green onions and grated cheese, served with a spoon on a gray surface, next to a small dish of chopped green onions and a bowl of pepper.

5 from 7 votes

Slow Cooker Chicken Adobo | Keto / Low Carb

This Slow Cooker Chicken Adobo is packed with flavor, so easy to make and low carb too! This Filipino inspired Adobo will become one of your favorite dinners.

Prep Time10

Cook Time2

Marinating Time30

Total Time2 40

Course: Main Course

Cuisine: Filipino

Keyword: Slow Cooker Chicken Adobo

Servings:

Calories: 422kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

6 chicken thighs skin-on bone-in
¼ cup (60ml) Tamari / 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 to thicken sauce (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.
6 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).
¼ cup (60ml) Tamari / Soy Sauce, ⅓ cup (80ml) apple cider vinegar, 2 tbsp fish sauce, ½ cup (120ml) UHT coconut cream , 3 garlic cloves, ¼ tsp ground black pepper
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.
2 tbsp coconut oil
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 165°F (75°C).
2 bay leaves
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).
2 tbsp ground almonds or flour
Garnish with the chopped spring onions and serve over cauliflower rice or mash for a keto friendly meal or with steamed white rice.
2 spring onions, 1 tbsp desiccated coconut

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!!

Nutrition