Slow Cooker Recipes
Slow Cooker Filipino Chicken Adobo
Yield: 6 servings
Ingredients
- Nonstick cooking spray
- 3 pounds boneless, skinless chicken thighs and/or drumsticks
- 8 to 10 large cloves garlic, crushed
- 1 tablespoon sliced ginger (does not need to be peeled)
- 1 to 2 whole red or green Bird’s eye chiles or other chiles (optional)
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- 1/2 cup lite coconut milk
- 1/4 cup reduced-sodium soy sauce (to make gluten free, use tamari)
- 1/4 cup distilled white, unseasoned rice, cider or cane vinegar
- 1 tablespoon packed dark brown sugar
- Maggi® Seasoning Sauce
- Fresh cilantro
- Hot cooked jasmine rice (optional)
Instructions
- Spray large skillet with cooking spray.
- Brown chicken on all sides over medium heat.
- Place chicken in slow cooker in a single layer.
- Add garlic, ginger, chile, peppercorns and bay leaves to slow cooker.
- Place coconut milk, soy sauce, vinegar and sugar into same skillet used for chicken.
- Stir and scrape up any brown bits from bottom of skillet; pour over chicken in slow cooker.
- Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours or until chicken is tender.
- Remove chicken with slotted spoon and place on serving platter; cover to keep warm.
- Strain juices into small saucepan; discard solids.
- Bring to a boil over medium-high heat. Boil, stirring occasionally, for about 10 minutes or until reduced to half. Season with a splash of seasoning sauce.
- Pour sauce over chicken.
- Garnish with cilantro.
- Serve with rice.
Attribution
Recipe and photo used with permission from: Nestle and meals.com