Talk about a dinner staple! This slow cooker version of a Filipino favorite, chicken adobo, hits all the right sweet and savory notes. The chicken and baby bok choy soak up the traditional Asian adobo flavors of vinegar, soy sauce and paprika. This chicken literally falls off the bone when it’s done. Top it all with scallions, Sriracha for a little heat (why not?!), and cashews for a complete, wholesome meal.

Slow Cooker Asian Chicken

Serving Size: Serves 4


  • 1 large white onion, sliced
  • 4 garlic cloves, smashed
  • 2/3 cup apple cider vinegar
  • 1/3 soy sauce or soy sauce alternative
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground ginger
  • 1 bay leaf
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon cracked pepper, or to taste
  • 8 skinless, bone-in chicken thighs
  • 2 teaspoons paprika
  • 3 baby bok choy bunches, cut into 1 inch strips (spinach or chard work just as well)
  • 1 cup cooked jasmine rice, or other long-grain rice
  • Optional ingredients to garnish with:
  • 2 scallions, chopped
  • 1 tablespoon Sriracha
  • 1/2 cup cashews


  1. In a slow cooker, combine onions, garlic, vinegar, soy sauce (or alternative), brown sugar, ginger, bay leaf, salt and pepper. Place the chicken thighs on top of the mixture and sprinkle with paprika.
  2. Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours, or on high for 4 to 5 hours.
  3. Five minutes before serving, fold the baby bok choy into the chicken to cook and slightly wilt. Serve the chicken and vegetables on top of a bed of rice.
  4. Garnish dish with a sprinkling of scallions, a few drops of Sriracha (depending on your heat level preference), and a small handful of cashews.