Just because it’s almost spring (and feels like spring!) doesn’t mean you have to put your crock pot away in storage. Typically during the fall or winter, my crock pot is filled with soups, stews, and chili. While these dishes make winter bearable, I also love meals I can make in the crock pot all year round. My Slow Cooker Adobo Chicken and Mushrooms is a hearty and healthy slow cooker meal great for any day of the week. Chicken thighs and mushrooms cooked low and slow in a delicious blend of Asian flavors and served over rice. This is a Weight Watcher friendly recipe and each serving is 9 SmartPoints.
Crock pot meals can be a real time saver during a busy week. There’s nothing better than coming home after a day of work to a meal that’s basically already cooked and ready to eat! During the winter, I am using my crock pot several times a week to make soups and stews. One of the many things I love about a crock pot is how versatile it is, meaning that you can cook more than just soups in it. I love making meat in a crock pot and make shredded chicken almost once a week.
My inspiration for Slow Cooker Adobo Chicken and Mushrooms is my love for Asian food… and mushrooms. My husband and I moved to Indianapolis last August and have been blown away by how many amazing Asian restaurants there are in this city. Each time we go out to eat (which is about once a week… I need a break from cooking sometimes!), we usually go for Asian food. I’m always left feeling happy, full, and inspired to make something like I ate in my own kitchen. Asian food is complex and packed with amazing flavors. This recipe is inspired by a chicken and rice stir fry I had a while back that was packed with mushrooms… one of my favorite ingredients!
This dish is basically Chicken Adobo, which is Filipino style chicken. Adobo chicken is essentially chicken cooked in soy sauce, vinegar, and garlic served over rice. This recipe calls for chicken thighs rather than chicken breast. Every time I cook with chicken thighs, I tell myself “I need to cook chicken thighs more!” Chicken thighs are so good… they are super moist when cooked and hold in flavor really well. A great thing about this recipe is you just dump all the ingredients into the crock pot and let it cook while you are away! There very little prep work involved, which you could do the prep work the night before then have everything ready to add to the crock pot the next morning!
Heat a cast iron skillet over medium high heat and sear chicken thighs for about 5 minutes on each side. Searing meat before adding to the crock pot adds a nice depth of flavor to the dish. To a crock pot add the chicken thighs, minced garlic, chicken broth, soy sauce, rice vinegar, mirin, ginger paste, and bay leaves. Cook on low for 8-10 hours (or 4-6 hours if you are in a time crunch). Add sliced mushrooms to crock pot and cook for another 30 minutes. The mushrooms are probably my favorite part of this meal. They cook for 30 minutes in a delicious broth and come out so juicy and tender, it’s hard to believe how easy it is to make them!
Remove chicken thighs and mushrooms from crock pot and set on a plate to rest.
Slow Cooker Adobo Chicken and Mushrooms is a great meal for any day of the week. Chicken thighs and mushrooms cooked low and slow in a delicious blend of Asian flavors. I like to serve mine over brown rice and garnish with green onion. Hearty and healthy with less than 12 grams of fat and 9 Weight Watchers SmartPoints per serving!
I hope you enjoy these bites of flavor!