Go Back
Slow Cooker Chicken Adobo Keto Low Carb

Slow Cooker Chicken Adobo | Keto / Low Carb

This Slow Cooker Chicken Adobo offers a mouthwatering, robust flavor profile that requires minimal preparation, making it an ideal choice for anyone following a low-carb lifestyle. Inspired by the traditional Filipino Adobo, this dish promises to be a new favorite in your meal rotation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Chicken Adobo:
  • 4-6 bone-in skin-on chicken thighs
  • ⅓ cup apple cider vinegar
  • ¼ cup tamari soy sauce, or coconut aminos
  • 2 tablespoons fish sauce
  • ½ cup UHT coconut cream not coconut milk
  • 3 garlic cloves finely minced or grated
  • 2 bay leaves
  • ¼ teaspoon ground black pepper
  • 2 tablespoons coconut oil for searing
  • 2 tablespoons ground almonds or flour optional, for thickening the sauce
  • For Garnishing:
  • 2 spring onions thinly sliced
  • 1 tablespoon desiccated coconut optional

Method
 

  1. Begin by trimming any excess skin or fat from the chicken thighs for a cleaner result.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To thicken the sauce, incorporate ground almonds or prepare a cornstarch slurry, if desired and compatible with dietary restrictions.
  7. 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.