Slow Cooker Chicken Adobo with Rice

Servings: 4 Cooking time: 4 hours 10 mins

Ingredients

• 1 tbsp Avocado Oil

• 1/2 Yellow Onion (chopped)

• 14 ozs Fire Roasted Diced Tomatoes

• 2 Garlic (cloves, minced)

• 1/4 tsp Salt

• 2 tbsps Chipotle Peppers in Adobo Sauce

• 1/2 tsp Oregano

• 1/2 tsp Cumin

• 1 lb Chicken Thighs (Skinless)

• 1 cup Brown Rice (uncooked)

Directions

1. Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally.
   

2. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, and salt. Bring to a simmer, and cook for 7 minutes.
   

3. Optional: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
   

4. Add the tomato mixture and chicken thighs to a slow cooker. Cook on high setting for 4 hours.
   

5. Meanwhile, cook the rice according to package directions.
   

6. When the chicken is cooked, shred it with tongs or forks and mix well with the sauce. Divide the rice onto plates and top with chicken and some extra sauce. Enjoy!
   

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Notes:

• Leftovers: Store in an airtight container in the fridge for up to three days.
  

• Spiciness: Two chipotle peppers per 1 lb of chicken yields “medium” spiciness. If you want a mild version, use one chipotle pepper. If you want it hotter, go for three.
  

• Instant Pot Directions: Blend all sauce ingredients (no need to saute first). Add sauce to Instant Pot along with chicken. Cook on high pressure for 10 minutes. Shred chicken in sauce and serve.

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