Slow Cooker Adobo Chicken With Bok Choy Recipes

SLOW-COOKER CHINESE BEEF AND BOK CHOY

Steps:

• Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
• Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.

SLOW COOKER ADOBO CHICKEN WITH BOK CHOY

Steps:

• Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
• Cover and cook on Low for 8 hours.
• Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.

SLOW COOKER ADOBO CHICKEN

Steps:

• Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION

Steps:

• Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
• Stove top instructions.
• Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow everything sit at room temperature for at least 15 minutes.
• Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
• Remove lid and cook 10 minutes more.
• Serve with rice.
• Slow Cooker instructions.
• Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow meat to sit at room temperature for at least 15 minutes.
• Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
• Serve with rice.
• (Freezer instructions courtesy of Erindipity).
• To freeze: Combine all ingredients in a ziptop bag. Freeze.
• To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

SLOW COOKER ADOBO CHICKEN WITH BOK CHOY

Steps:

• Heat oven to 325F / 163C.
• Heat a Dutch oven with a thin layer of cooking oil over medium heat. Add chicken and sear on both sides until golden brown, 5 to 7 minutes total.
• Pour sauce over chicken and cover with a lid. Transfer to oven and continue cooking, covered, until chicken reaches 160F / 71C , 40 to 45 minutes.
• Use a fork to shred your chicken right in the slow cooker.
• When the chicken is cooked, use a fork to shred it right in the Dutch oven (be careful since the pan is hot; if it's easier, you can transfer the chicken to a cutting board to shred it and then return it to the Dutch oven).
• Let chicken sit in the cooking liquid for 5 to 10 minutes and then taste and season to your liking. (Note: if you like heat, definitely shake on some of your favorite hot sauce.)
• Heat a wok or saute pan over medium-high heat. Add cooking oil and then bok choy and garlic (portion for the bok choy) to heated oil. Saute for ~1 minute.
• Add soy sauce (portion for the bok choy) and toasted sesame oil and saute for another 2 to 4 minutes, until bok choy is tender but still crunchy.
• If rice was made ahead, reheat in the microwave.
• Top rice with bok choy and chicken (remember to save half for Thursday night). Serve with lime wedges and cilantro on top. Enjoy!

SLOW COOKER SOY-BRAISED CHICKEN

Steps:

• In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
• Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
• Twenty minutes before serving, cook the rice according to the package directions.
• Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.