Slow Cooker Adobo Chicken with Bok Choy is a flavorful and easy-to-prepare dish that combines the rich flavors of Filipino adobo with the freshness of bok choy. The slow cooker makes it a convenient and hands-off recipe. Here’s how to make it:
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup vinegar (white or apple cider vinegar)
- 1/4 cup water
- 4 cloves garlic, minced
- 1 onion, sliced
- 2 bay leaves
- 1 teaspoon peppercorns (crushed black peppercorns)
- 1-2 bok choy heads, cleaned and chopped into large pieces
- Cooked white or brown rice, for serving
- Chopped green onions and sliced red chili (for garnish, optional)
- Prepare the Chicken: Place the boneless, skinless chicken thighs in the slow cooker.
- Make the Adobo Sauce: In a separate bowl, combine the soy sauce, vinegar, water, minced garlic, sliced onion, crushed peppercorns, and bay leaves to create the adobo sauce.
- Pour Sauce Over Chicken: Pour the adobo sauce over the chicken thighs in the slow cooker.
- Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should become tender and absorb the flavors of the sauce.
- Add Bok Choy: About 30 minutes before the end of the cooking time, add the chopped bok choy to the slow cooker. This will allow the bok choy to wilt and absorb some of the delicious adobo flavors while retaining its freshness and crunch.
- Check for Doneness: Make sure the chicken is fully cooked and tender. It should easily shred or fall apart with a fork when done.
- Serve: Serve the slow cooker adobo chicken and bok choy over cooked white or brown rice. Garnish with chopped green onions and sliced red chili if you like a bit of heat.
- Enjoy your Slow Cooker Adobo Chicken with Bok Choy!
This dish offers a wonderful blend of savory and tangy flavors from the adobo sauce, and the bok choy adds a refreshing and healthy element to the meal. It’s a comforting and satisfying dish that’s perfect for weeknight dinners or family gatherings.