Slow Cooker Pulled Adobo Chicken Bowl

5+ healthy servings

Ingredients

Chicken:

• 4 chicken breasts

• 2 T oil

• 1/3 low sodium soy sauce

• 1/2 c vinegar

• 1/4 c water

• 1 T fish sauce

• 1 T honey

• 5 cloves minced garlic

• Zest & juice from 1 lime

• 3 bay leaves

• 1 t cayenne

• 1/2 t cumin

• 1/2 t chili powder

• 1/2 t onion powder

• 1/2 t Pepper

Rice:

• 1 1/2 c brown rice

• 3 c water

• 1/2 t cumin

• 1/2 t paprika

• 1/2 t chili powder

• 1/4 t salt

Black Beans:

• olive oil

• 1/2 c onions, finely diced

• 2 15.5 oz cans black beans

• 1/2 t cumin

• 1/2 cayenne

• 1/4 t salt

"Fried" Plantains:

• 2 plantains (yellow with brown spots, not green)

• coconut oil spray

• Salt

Slaw:

• 1/2 head savory cabbage, chopped

• 1/4 head red cabbage, chopped

• 2 carrots, shredded

• 1-2 T apple cider vinegar

Toppings:

• 4 green onion stalks, sliced

• 1/4 c Cilantro, chopped

• 1 Jalapeno, sliced

Directions

1. Place chicken in your crockpot and cover with the remaining chicken ingredients. Cook on low for 4 hours.

2. Meanwhile bring all rice ingredients to a boil, cover, and simmer for 20 minutes.

3. In a pan on medium heat, cook onions with a drizzle of olive oil, until tender. Then add in the one can of black beans drained, one with liquid to the pan and the remaining ingredients. Cook for about 5 minutes. Using a food processor or immersion blender, blend about a third of the black beans to thicken. Cook for another 3 minutes.

4. For the fried plantains, slice them into about 1/2 inch pieces. Spray with cooking oil and sprinkle with salt. You can air fry them at 350F for 8-10 minutes or roasted them at 400F for about 20 minutes. Either way, flip halfway through and spray again with more oil.

5. Mix all slaw ingredients together and toss.

6. When chicken it done, use two forks to pull it apart and place back into the liquid.

7. Serve the rice, beans, chicken, slaw and plantains together and top with green onion, cilantro and jalapeno. Feel free to drizzle some of the sauce from the chicken overtop the whole thing for more flavor.

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is dairy-free.

Chicken: Traditionally bon-in chicken thighs with skin are used. I used chicken breasts as a healthier option. For a vegetarian option, you can use cauliflower.

Rice: I used brown rice, but you could easily substitute white rice or quinoa.

Black Beans: If you don't have a food processor or immersion blender, you can cook the black beans, both drained. It won't be as creamy, but it will still taste great.

Slaw: You can always buy coleslaw cabbage mix instead of preparing your own.

Meal Prep

Make everything ahead of time and heat up when you are ready to eat. I recommend keeping the slaw aside and adding it to the dish cold.

See in 5-Day Meal Plan

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