Slow Cooker Chicken Adobo Keto Low Carb recipe
This Slow Cooker Chicken Adobo is a delicious, low-carb twist on the classic Filipino dish. With its rich blend of coconut cream, soy sauce, and tangy vinegar, it delivers bold flavors that perfectly complement tender chicken thighs.
Effortlessly prepared in a slow cooker, this dish takes minimal effort while delivering maximum taste. It’s a fantastic choice for anyone looking to enjoy a comforting meal while sticking to a keto or low-carb lifestyle.
Whether you serve it with cauliflower rice for a keto-friendly option or traditional white rice for a more authentic feel, this chicken adobo is sure to become a family favorite. The optional garnishes of spring onions and desiccated coconut add a burst of freshness and texture.
Slow Cooker Chicken Adobo | Keto / Low Carb Ingredients
Bone-in, skin-on chicken thighs provide rich flavor and tender texture, forming the heart of this dish. The combination of apple cider vinegar and tamari brings a balanced tanginess, deepening the savory profile.
Coconut cream adds creaminess and a subtle sweetness, complementing the boldness of garlic and fish sauce. Bay leaves infuse the sauce with aromatic warmth, while black pepper delivers a mild yet essential kick to the overall flavor.
Coconut oil contributes a delicate richness during searing, creating a golden crust, while optional ground almonds thicken the sauce, enhancing its luxurious texture. Fresh spring onions and desiccated coconut elevate the dish with a final burst of freshness and subtle crunch.
Recipe Tips
- Perfecting the Marinade: For the best flavor, marinate the chicken for at least 30 minutes, but up to two hours for even deeper flavor penetration. The apple cider vinegar, tamari, and fish sauce balance tanginess and umami, creating a perfect foundation for the chicken.
- Searing the Chicken: Although you can skip searing, it adds a wonderful crispy skin and depth to the flavor. If you prefer a lighter version, use a non-stick pan or light cooking spray to minimize oil while still achieving a nice golden crust on the chicken.
- Thickening the Sauce: If you prefer a thicker sauce, the optional ground almonds or cornstarch slurry works wonderfully. For a smoother finish, add the thickener in small increments until you reach the desired consistency, stirring the sauce occasionally.
What to Serve with Recipe
- Cauliflower Rice: To keep it keto and low-carb, serve this flavorful chicken adobo with cauliflower rice. The subtle flavor and texture of cauliflower rice pair perfectly with the rich, creamy sauce of the chicken, making for a satisfying and healthy meal.
- Mashed Cauliflower: For a comforting, keto-friendly side, mashed cauliflower is an excellent choice. It has a creamy, buttery consistency that complements the chicken’s robust flavors. Simply steam cauliflower and mash with a little butter and seasoning for the perfect side dish.
- Steamed White Rice: If you’re not strictly following a low-carb diet, steamed white rice is a classic and comforting accompaniment to this chicken adobo. The rice absorbs the savory sauce and balances the richness of the dish for a more traditional Filipino experience.
FAQ
1. Can I use boneless, skinless chicken breasts instead of thighs?
Yes! You can easily substitute boneless, skinless chicken breasts in this recipe. Simply marinate and cook as directed, but note that the texture may differ slightly, and the chicken will cook faster.
2. Can I skip the searing step?
While searing the chicken adds extra flavor and a crispy skin, it can be skipped for convenience. Just add the marinated chicken directly to the slow cooker and proceed with the recipe.
3. How can I make the sauce thicker without ground almonds?
If you prefer a thicker sauce, cornstarch or a xanthan gum slurry is an excellent alternative. Simply mix a small amount with water and add it to the slow cooker, stirring occasionally until the desired thickness is achieved.
4. Can I make this dish ahead of time?
Absolutely! This dish stores well in the refrigerator for up to 3 days. For best results, reheat the chicken and sauce on the stovetop or in the microwave until warmed through. It also freezes well for up to 3 months.
Slow Cooker Chicken Adobo | Keto / Low Carb
Ingredients
Method
- Begin by trimming any excess skin or fat from the chicken thighs for a cleaner result.
- In a large mixing bowl, combine the tamari (or soy sauce), apple cider vinegar, fish sauce, coconut cream, and minced garlic. Add the chicken thighs to the mixture, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to two hours, to allow the flavors to meld.
- After marinating, use tongs to remove the chicken from the marinade, allowing any excess liquid to drip off. Set the marinade aside for later use. Lay the chicken on a paper towel-lined plate and gently pat it dry.
- In a large skillet, heat the coconut oil over medium-high heat. Once hot, sear the chicken, skin side down, for about 5 minutes, until a golden-brown crust forms. Flip the chicken and sear the other side for an additional 2 minutes. Transfer the chicken to a plate once seared.
- Pour the reserved marinade into the slow cooker. Add the seared chicken thighs, bay leaves, and ground black pepper. Cover and cook on HIGH for 2-3 hours, checking the internal temperature of the chicken after 1½ hours. When the chicken reaches 75°C (165°F), it is fully cooked.
- To thicken the sauce, incorporate ground almonds or prepare a cornstarch slurry, if desired and compatible with dietary restrictions.
- For garnish, sprinkle with sliced spring onions and a light dusting of desiccated coconut, if using. Serve the dish with cauliflower rice or mashed cauliflower for a keto-friendly option, or pair it with steamed white rice for a more traditional accompaniment.
