Slow Cooker Chicken Adobo | Keto / Low Carb
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Additional Time
30 mins
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Total Time
2 hrs 40 mins
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Servings
4
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Calories
422 kcal
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Course
Main Course
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Cuisine
Filipino
Slow Cooker Chicken Adobo | Keto / Low Carb
Description
This Chicken Adobo recipe features marinated chicken thighs enriched by coconut cream, tamari (a gluten-free soy sauce alternative), and apple cider vinegar, providing a balance of savory, tangy, and creamy flavors. After marinating, the thighs are seared to brown the skin, adding depth and texture. Then, the slow cooker gently simmers the chicken with bay leaves and pepper, making the meat tender and infused with the marinade’s flavors.
The inclusion of coconut cream differentiates this version by adding richness, while optional thickening with ground almonds creates a slightly denser sauce. The slow cooking process melds the seasonings and softens the chicken perfectly.
This dish is suitable for those following keto or low-carb diets and pairs well with low-carb sides like cauliflower rice or mash to keep carb content down. Making shredded chicken is possible by substituting chicken breasts and shredding after cooking. Skip searing if pressed for time; it will still cook well.
Skinless thighs and omitting coconut cream can make this version suitable for Slimming World preferences. Seared or not, cooking times may vary, so check for an internal temperature of 165°F (75°C) to confirm doneness.
Ingredients
- 4-6 chicken thighs skin on, bone in
- ¼ cup tamari or soy sauce or coconut aminos
- ⅓ cup apple cider vinegar
- 2 tbsp fish sauce
- ½ cup coconut cream not milk, UHT
- 3 garlic minced or grated, cloves
- 2 tbsp coconut oil , for searing
- 2 bay leaf
- ¼ tsp black pepper ground
- 2 tbsp ground almonds if you want the sauce to be thicker (optional, or flour
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.
Notes
- This recipe is keto and low-carb; serve with cauliflower rice or mash to maintain low carbohydrates.
- For Slimming World adaptation, use skinless chicken thighs, chicken stock instead of coconut cream, and omit searing or use a non-stick spray.
- Searing the chicken adds color and flavor but can be skipped for convenience; cooking time may slightly reduce.
- To make shredded chicken adobo, replace thighs with skinless chicken breasts, cook without searing, then shred and mix back into the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 142mg | 47% |
| Sodium | 1630mg | 68% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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