Slow Cooker Chicken Adobo


2 medium onions, sliced
4 green garlic stems with bulb – chopped
1/3 cup apple cider vinegar
1/3 cup soy sauce
1 TBS brown sugar
1 bay leaf
black pepper
8 skinless, bone-in chicken thighs (about 1 3/4 pounds)
1 tsp paprika
1 large head bok choy, cut in half, lengthwise (rinse with water) and then cut horizontally into 1-inch strips
2 green onions, thinly sliced
Cooked rice, or quinoa
In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time). Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

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One response to “Slow Cooker Chicken Adobo

  1. This was fantastic! The kids all loved it!

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