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10) Slow-Cooker Spicy Adobo Chicken Bowls with Pickled Onions

Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 1 cup canned diced tomatoes with green chiles
  • 1/4 cup adobo sauce from chipotle peppers
  • 1/2 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 red onion thinly sliced
  • 1/2 cup white vinegar
  • 1 tbsp sugar
  • 2 cups cooked rice or quinoa
  • Cilantro and lime wedges for serving

Method
 

  1. Whisk tomatoes, adobo, broth, cumin, paprika, and salt in the crockpot. Add chicken and coat.
  2. Cook on low 4–5 hours or high 2–3 hours, until chicken shreds easily.
  3. While chicken cooks, combine sliced onion, vinegar, and sugar in a jar. Let sit 20 minutes or longer.
  4. Shred chicken with two forks in the pot and stir to soak up sauce.
  5. Serve over rice, top with pickled onions, cilantro, and a lime squeeze.