Crock Pot Chicken Adobo with Sauteed Farm Fresh Veggies

An easy overnight marinade and then a day in the slow cooker for this flavorful chicken. The farm share Daikon and Bok Choy side dish comes together quickly.

If you've ever bought a family size pack of chicken breasts marked down at the grocery store,
if you've ever gotten bok choy and daikon radishes in the farm share and wanted recipe ideas,
if you've ever wanted to cook the meat once and repurpose the leftovers into a new meal,
if you've ever wanted to have an entree ready-to-go in the freezer,
if you've ever wanted a new crock pot recipe,
read on

Update:  Somehow I deleted all the original text between the intro and the recipe.  Here's some new thoughts:

During my time on active duty I was fortunate to work with nurses from all over the world.  In addition to learning about different points of view and different cultural aspects of nursing care, I also got to eat the most amazing foods at work functions.  I've never been to the Philippines, but I first tasted Chicken Adobo thanks to a Filipina nurse.  

It's crazy easy to make in the slow cooker using pantry ingredients (start the night before) and results in a bunch of moist, tender, flavorful meat, along with juices suitable for flavoring CSA farm share veggies in a way that entices your kids to eat them.

For other recipes using Bok Choy, please see my Bok Choy Recipes Collection. For other recipes using Daikon, please see my Daikon Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient. If you'd like to know how to Use This Blog, click here.

Chicken Adobo with Sauteed Farm Fresh Veggies

adapted from the Chicken Adobo recipe on the Aloha Shoyu Low Salt Soy Sauce label 

(bought in the marked down section!)

3 chicken breasts, with rib meat (marked down!)

1 cup Aloha Shoyu Low Salt Soy Sauce (or the soy sauce of your choice)

1/2 cup cider vinegar

3 cloves garlic, smashed/crushed

2 bay leaves

2 teaspoons peppercorns

1 squirt from a tube of finely chopped ginger (about 1 teaspoon minced ginger)

1 teaspoon sriracha chili sauce

Place all ingredients in a gallon size zip top bag.  Refrigerate overnight.

NOTE:  If this is a bulk shopping/freezer cooking event, label the bag and stick it in the freezer.  If you choose to freeze, take the bag out a day or two before you're planning to cook it and let it thaw in the fridge.

When you are ready to cook, dump the contents of the bag into a crock pot (3 quart will do it).  Set it to Low for 6 to 8 hours.

  

Take the chicken out, throw away the bay leaf, and shred the chicken between 2 forks.  Or chop it with a knife into bite size pieces.  Pour the liquid into a saucepan, saving about 1/3 of a cup to moisten the meat.  Return the meat to the crock pot, and reduce heat to Keep Warm if you have that option.

Bring the saucepan to a simmer until the liquid is reduced by about half.

Meanwhile, the veggies.

2 baby Bok Choy chopped, stems and leaves separated

2 Daikon radishes, quartered lengthwise and thinly sliced

2 green onions (farm size, about double the store size that comes in a bunch, substitute 1/4 to 1/2 cup chopped onion)

Preheat skillet to medium, add a thin film of oil.  Add sliced onion and sauté 3 minutes or until soft.  Add Bok Choy stems and Daikon radishes and sauté 5-8 minutes until soft.  Add Bok Choy leaves and sauté until wilted.  Pour reduced adobo sauce over veggies.  Simmer another minute or two until thoroughly coated.

We like to eat this with "two scoop rice".  Stay tuned for how I use the rest of the meat (yes, there are leftovers!) in a repurposed leftover, Chicken Adobo Summer Rolls.  This post joined the party What's In The Box at In Her Chucks!