Servings
Font
Back
5.0 from 21 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 Time
10 mins
Cook Time
2 hrs
Additional Time
30 mins
Total Time
2 hrs 40 mins
Servings: 4
Calories: 422 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • 4-6 skin-on bone-in chicken thighs
  • ¼ cup (60ml) Tamari or 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 if you want the sauce to be thicker (optional)
To Garnish
  • 2 spring onions , sliced, to garnish
  • 1 tbsp desiccated coconut to garnish, optional

Instructions

    Cup of Yum
  1. Trim any excess fat and skin from the chicken thighs.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Garnish with the chopped spring onions and serve over cauliflower rice or mash for a keto friendly meal or with steamed white rice.

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 Information

Calories 422kcal (21%) Carbohydrates 5g (2%) Protein 26g (52%) Fat 31g (48%) Saturated Fat 13g (65%) Cholesterol 142mg (47%) Sodium 1630mg (68%) Potassium 393mg (11%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 173IU (3%) Vitamin C 2mg (2%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 422

% 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.