Slow-Cooker Adobo Chicken

For an easy, tasty weeknight dinner, make Slow-Cooker Adobo Chicken,
serve it with some brown rice to soak up the sauce, and
cut up some local tomatoes and cucumbers for a cool, colorful side dish.

Recipe from Skinnytaste Fast and Slow by Gina Homolka

Husband-Tested in Alice's Kitchen

Serves 3-4

I've been having fun testing recipes from the Skinnytaste cookbooks I recently ordered.  I thought this had lots of flavor with very little effort on my part.  

1/4 cup reduced­ sodium soy sauce (or tamari for gluten free)

3 Tablespoons red wine vinegar


1 Tablespoon Sriracha sauce


1 Tablespoon dark brown sugar (or agave nectar or honey)

8 garlic cloves, crushed


1 Tablespoon grated fresh ginger


Freshly ground black pepper


6-8 (1 3/4 lb. total) skinless chicken drumsticks*

6 bay leaves


1 scallion, chopped, for garnish

In a medium bowl, combine the soy sauce, vinegar, Sriracha, brown sugar (or agave/honey), garlic, ginger and pepper to taste. 


Arrange the chicken in an even layer in the bottom of a slow cooker Add the bay leave and pour the sauce over the chicken. 

Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the chicken is cooked through and falling off the bone. Discard the bay leaves. Serve garnished with scallions. 


Recipe Notes
*Use a paper towel to pull off the skin from the chicken legs.

Weight Watchers Points: 6 (SmartPoints), 7 (Points+), 6 (Old Points)

1 serving is 2 drumsticks: 276 calories; 8 g fat; 2 g saturated fat; 179 mg cholesterol; 10 g carbohydrates; 1 g fiber; 39 g protein; 5 g sugars; 833 mg sodium

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