Slow Cooker Adobo Chicken With Bok Choy Food

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 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.