Slow Cooker Adobo Chicken and Rice

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Slow Cooker Adobo Chicken and Rice

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.

Slow Cooker Adobo Chicken and Rice

Slow Cooker Adobo Chicken and Rice

Yields: 4 servings | Serving Size: 1/4 of total recipe | Calories: 475 | Total Fat: 13 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 139 mg | Sodium: 223 mg | Carbohydrates: 50 g | Dietary Fiber: 3 g | Sugars: 1 g | Protein: 38 g | SmartPoints (Freestyle): 12

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. On a serving plate, place the chicken and rice together. Garnish with the chives if using.
  4. Note: If you prefer, use skinless chicken. Or, the skin can be left on for flavor and discarded before serving.
https://skinnyms.com/slow-cooker-adobo-chicken-rice/

If you love slow cooker recipes, you will love our other amazing recipes:

Slow Cooker Lentil Soup

Slow Cooker Moroccan Chicken with Chickpeas

Slow Cooker Beef Tips

Slow Cooker Beets with Creamy Goat Cheese Sauce

Slow Cooker Boeuf Bourguignon

Slow Cooker Apple Crisp

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16 Comments on "Slow Cooker Adobo Chicken and Rice"

  1. Jim  December 2, 2014

    Looks good but when do you add the tomatoes you have listed ????

    Reply
    • SkinnyMs  December 3, 2014

      Jim, Add them with the lemon, pepper and chicken. I just added that to the recipe instructions. Thank you!

      Reply
  2. Frank Mosher  December 3, 2014

    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.

    Reply
  3. Janet  December 9, 2014

    Two cups long grain brown rice usually requires 4 cups liquid. How is this going to work?

    Reply
    • SkinnyMs  December 9, 2014

      Janet, It's different in the slow cooker. You can cut the liquid in half for a slow cooker.

      Reply
  4. Pam  January 8, 2015

    now the tomatoes are in 2 spots. which one do they go in ? in the crock pot to cook or at the end.

    Reply
    • SkinnyMs  January 9, 2015

      Pam, Add the tomatoes at the end. Thank you.

      Reply
  5. Randy  March 25, 2015

    It might be a tasty dish but if it doesn't have vinegar, it's not adobo period!

    Reply
  6. mparr1964  March 25, 2015

    Why does the skin need to be removed when serving?

    Reply
    • SkinnyMs  March 25, 2015

      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.

      Reply
  7. Willy  January 2, 2016

    Can you do regular white rice with the same cooking directions n the slow cooker? Thanks!

    Reply
    • Melissa Florero  January 3, 2016

      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.

      Reply
  8. Renee  January 12, 2016

    Can I use boneless chicken?

    Reply
    • SkinnyMs.  January 13, 2016

      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.

      Reply
  9. Kagamin  July 9, 2019

    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

    Reply
    • Nichole Furlong  July 9, 2019

      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).

      Reply

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