Slow Cooker Adobo Chicken with Bok Choy is a flavorful and comforting dish that combines the rich, tangy flavors of Filipino adobo with the tender, crisp texture of bok choy. This dish is perfect for a busy weeknight dinner or a relaxed weekend meal, as it requires minimal prep work and cooks slowly to develop deep, complex flavors. The slow cooker makes this recipe incredibly easy, allowing you to set it up and let it cook while you go about your day.
Ingredients for Slow Cooker Adobo Chicken with Bok Choy
- 4 bone-in, skinless chicken thighs
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1 head bok choy, chopped
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
How to Make Slow Cooker Adobo Chicken with Bok Choy
- Prepare the Chicken:
- Season the chicken thighs with salt and pepper on both sides.
- Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken thighs and sear them for about 2-3 minutes per side, or until golden brown. This step is optional but adds extra flavor.
- Prepare the Slow Cooker:
- Place the diced onion and minced garlic at the bottom of the slow cooker.
- In a bowl, mix together the soy sauce, apple cider vinegar, brown sugar, dried oregano, dried thyme, and bay leaf. Pour this mixture over the onions and garlic in the slow cooker.
- Cook the Chicken:
- Arrange the seared chicken thighs in the slow cooker on top of the onion and garlic mixture.
- Pour the chicken broth over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily pulls apart with a fork.
- Add the Bok Choy:
- About 30 minutes before the cooking time is up, add the chopped bok choy to the slow cooker. Stir gently to combine. Cover and continue to cook until the bok choy is tender.
- Thicken the Sauce (Optional):
- If you prefer a thicker sauce, remove the chicken and bok choy from the slow cooker and place them on a serving platter. Mix the cornstarch and water together to form a slurry. Pour this into the slow cooker and stir well. Cover and cook on high for 10-15 minutes until the sauce thickens.
- Serve:
- Return the chicken and bok choy to the slow cooker, or transfer them to a serving platter. Spoon some of the thickened sauce over the top. Garnish with chopped fresh parsley if desired. Serve over steamed rice or noodles for a complete meal.
About the Main Ingredients
Chicken Thighs
Chicken thighs are used in this recipe for their rich flavor and tenderness. They hold up well in slow cooking, becoming incredibly juicy and flavorful as they absorb the adobo marinade.
Soy Sauce
Soy sauce is a key ingredient in adobo, providing a salty, umami depth to the dish. It also helps in caramelizing the meat, adding to the overall flavor profile.
Apple Cider Vinegar
Apple cider vinegar adds acidity to the dish, balancing the richness of the soy sauce and sugar. It helps tenderize the chicken and contributes to the tangy flavor characteristic of adobo.
Brown Sugar
Brown sugar adds a touch of sweetness to balance the saltiness of the soy sauce and the acidity of the vinegar. It also helps to caramelize the sauce as it cooks.
Bok Choy
Bok choy is a type of Chinese cabbage with a mild, slightly sweet flavor and a crisp texture. It complements the rich, savory flavors of the adobo sauce and adds a nutritious, crunchy element to the dish.
Bay Leaf
The bay leaf infuses the dish with a subtle herbal aroma that enhances the overall flavor without overpowering it. It is typically removed before serving.
This Slow Cooker Adobo Chicken with Bok Choy recipe is a delightful and hearty meal that is easy to prepare and perfect for any day of the week. Enjoy the complex flavors and tender texture of this classic dish with minimal effort.
