Slow Cooker Adobo Chicken and Rice

5 from 2 votes

Mix up your menu with Chicken Adobo!

Adobo is cooked mainly with soy sauce, garlic, and an acidic ingredient to add a bit of tang to the dish. In this recipe, we used fresh lemons to give a boost of vitamin C. Browning the chicken and garlic in a saucepan before putting all of the ingredients together in the slow cooker gives a much better flavor. If you like tasty, soy-based chicken and rice dishes, then this Asian dish is perfect for your palate.

5 from 2 votes

Slow Cooker Adobo Chicken and Rice

Here is an appetizing meal that's diabetic-friendly, super tasty, and nutritious.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Yield 4 people
Serving Size 0.25 of total recipe
Course Dinner
Cuisine Asian

Ingredients

  • 4 chicken thighs optional chicken breasts  (remove skin before serving)
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 2 cups long-grain brown rice uncooked
  • 1/2 cup plus 2 tablespoons soy sauce lite, divided (optional tamari)
  • 1/3 cup lemon juice freshly squeezed
  • 2 cups water
  • 1/4 teaspoon ground pepper
  • 2 tomatoes medium, chopped
  • 1 tablespoon chives finely chopped, for garnish (optional)

Instructions

  • Over medium-high heat, in a medium saucepan with the olive oil, brown both sides of the chicken. Drizzle 2 tablespoons of the soy sauce on the chicken while doing so. Transfer the chicken to the slow cooker.
  • Add the garlic, rice, water, and remaining soy sauce, lemon, and pepper. Make sure that the rice is under the water. Cover, and cook on low for 4 to 6 hours or high 2 to 3 hours. The dish is ready when the chicken is done and the rice tender. The chicken should reach an internal temperature of 165 degrees. Be sure to discard the skin before serving. Add chopped tomatoes before removing from the slow cooker.
  • On a serving plate, place the chicken and rice together. Garnish with the chives if using.

Notes

If you prefer, use skinless chicken. Or, the skin can be left on for flavor and discarded before serving.
 

Nutrition Information

Serving: 0.25of total recipe | Calories: 475kcal | Carbohydrates: 50g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 139mg | Sodium: 223mg | Fiber: 3g | Sugar: 1g |
SmartPoints (Freestyle): 12
Keywords Diabetic-Friendly, Slow Cooker

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena

16 Comments

  1. I like this blog. Some excellent recipes. However, this dish has nothing to do with Chicken Adobo except the name. White vinegar, peppercorns and bay leaves are prerequisites for Adobo. It may be an acceptable recipe, but it is not Adobo anything.

    1. mparr1964, You don't have to move the skin, but you can before serving if you are concerned about the fat content in the skin.

    1. Willy, Yes, you can use a jasmine or basmati white rice instead, but brown rice is a clean, healthier ingredient. Do not use plain white rice or it will get too mushy.

    1. Yes, you can substitute boneless chicken, but you may need to reduce the cooking time, and you might lose a little bit of the flavor.

  2. tastes good but 2 cups is not enough for the rice to cook. I cooked this on high for 3 hours but rice still undercooked, needed more liquid

    1. Hi, this recipe should be cooked on low for 6 hours or high for 3 hours as stated in the instructions. A little variation in the cook time is normal (for example cooking for 4 hours on high).

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