Collagen-rich and deeply flavorful, there’s a reason this thrifty cut is a favorite of home cooks and chefs alike. Oxtail contains meat, bones and cartilage, which melt into a delicious sauce when braised in the slow cooker. Look for meaty pieces that are at least 2 ½-3 inches or larger in diameter for the best value.

RD Tip: If oxtail is hard to find, you can swap them out with just about any meat-on-the-bone, like short ribs, beef shanks, or even bone-in chicken thighs.

Slow Cooker Braised Oxtail and Carrots

Ingredients

• 4 lb. (1814g) oxtails
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp olive oil
• 3 tbsp no salt-added tomato paste
• 1/2 cup (113g) dry red wine (such as Pinot Noir or Merlot)
• 2 cups (360g) low-sodium beef broth
• 1 tsp granulated garlic or garlic powder
• 2 bay leaves
• 1 small sprig rosemary 
• 1 large yellow onion, chopped
• 3 large carrots (475g), cut into 1/2-in. thick coins
• 2 celery stalks, sliced
• 1 large parsnip, chopped
• 2 tbsp cornstarch

Directions

Season the oxtails with pepper and salt. Heat the oil in a large non-stick pan over medium-high heat. When the oil is hot, add the oxtails to the pan (in batches if needed, to avoid overcrowding the pan.) Cook, turning occasionally, until browned all over, about 10 minutes. Add to the slow cooker.

Pour off the fat in the pan. Return the pan to medium-high heat and add the tomato paste. Cook, stirring constantly, about 2-3 minutes, or until it begins to brown. Add the wine and simmer for another 1 minute, scraping up the brown bits on the bottom of the pan. Add the broth, granulated garlic, rosemary and bay leaves and stir to combine.

Pour the wine mixture over the oxtails in the slow cooker. Nestle the celery and onion around the oxtail. Cover and cook on low in a large (6.5qt/6L) slow cooker for 8–9 hours (or on high for 4-5 hours) until oxtail reaches an internal temperature of 190-205°F, adding the parsnips and carrots during the last 2-3 hours of cooking.

Transfer the oxtails and vegetables to a large serving bowl with a slotted spoon. Discard the bay leaves and rosemary sprig. Cover meat and vegetables with foil. Set aside.

Pour the cooking liquid into a gravy separator and let it stand for a few minutes so the fat rises; discard the fat (alternatively, pour the cooking liquid into a large measuring cup, let sit for a few minutes, then spoon the fat off the top and discard.) Pour the defatted cooking liquid into a small saucepan. Bring the cooking liquid to a boil over medium-high heat and simmer for 4 minutes.

In a small bowl, combine the cornstarch with 2 tbsp water and stir to combine. Add to the cooking liquid and simmer until thickened, about 2 minutes. Season sauce with additional salt and pepper, if desired. Pour the sauce over the oxtails and vegetables and serve.

Serves: 6 | Serving Size: 2 medium oxtails, 2/3 cup vegetables, 1/3 cup sauce

Nutrition (per serving): Calories: 628; Total Fat: 33g; Saturated Fat: 13g; Monounsaturated Fat: 16g; Polyunsaturated Fat: 2g; Cholesterol: 227mg; Sodium: 620mg; Carbohydrate: 21g; Dietary Fiber: 3g; Sugar: 5g; Protein: 63g

Nutrition Bonus: Potassium: 1194mg; Iron: 49%; Calcium: 7%; Vitamin A: 25%; Vitamin C: 15%

Originally published March 10, 2020; Updated April 2026

The post Slow Cooker Braised Oxtail and Carrots appeared first on MyFitnessPal Blog.

Lemon and chicken marry with fragrant oregano in this recipe for slow-cooked chicken thighs. The chicken thighs are complemented by a refreshing Greek salad to make a delicious low-carb lunch. Make the chicken thighs and Greek salad ahead of time to pack for lunch or enjoy at any meal.

Active time: 15 minutes | Total time: 3-4 hours, 15 minutes

Slow Cooker Lemon Greek Chicken

Ingredients

• 4 bone-in (4 oz. or 115 grams each) chicken thighs, skin removed
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cloves garlic, minced
• 1 tbsp + 1 tsp dried oregano
• 2 tbsp lemon juice
• 1/4 cup chicken broth
• 4 medium tomatoes, diced
• 2 large English cucumbers, sliced
• 1/2 medium red onion, thinly sliced
• 6 tbsp crumbled feta cheese, divided
• 1 tbsp olive oil
• 1 tsp red wine vinegar

Directions

Season the chicken thighs all over with the salt, black pepper, garlic, and oregano. Arrange in a single layer in the slow cooker and pour the lemon juice and chicken broth over the top. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and cooked through to an internal temperature of 165°F.

While the chicken cooks, prepare the salad. In a large bowl, combine the tomatoes, cucumbers, onion and 2 tbsp feta. In a small bowl, whisk together the olive oil and red wine vinegar, then drizzle over the vegetables and toss to coat. Refrigerate until ready to serve.

To serve, divide the salad evenly among four plates and place one chicken thigh alongside each portion. Top each chicken thigh with 1 tbsp feta. Serve immediately.

Serves: 4 | Serving Size: 1 chicken thigh + 1 cup Greek Salad

Nutrition (per serving): Calories: 264; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 118mg; Sodium: 469mg; Carbohydrate: 15g; Dietary Fiber: 5g; Sugar: 6g; Protein: 27g

Nutrition Bonus: Potassium: 853mg; Iron: 15%; Vitamin A: 2%; Vitamin C: 41%; Calcium: 19%

Originally published: October 10, 2015; Updated May 2026

The post Slow Cooker Lemon Greek Chicken appeared first on MyFitnessPal Blog.

This brisket recipe uses an Instant Pot to make a fork-tender roast with minimal fuss. The braising liquid of beer, smoked paprika and smoky chipotle peppers gives the dish a zesty, Southwestern flavor. Serve with mashed sweet potatoes and an avocado salad. You’ll have extra sauce; save it to use later as a base for the best chili ever.

Active time: 20 minutes | Total time: 2 hours, 15 minutes

Pressure Cooker Beer Braised Beef Brisket

Ingredients

• 3 lb (1,362g) flat-cut beef brisket, fat trimmed to 1/8-in (0.32cm)
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup (240g) dark ale
• 1 cup (240g) low-sodium beef broth, divided
• 1 large yellow onion, thickly sliced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped and canned chipotle peppers
• 4 large carrots, peeled
• 1 tbsp all-purpose flour
• 1 tbsp honey

Directions

Rub the brisket all over with the paprika, salt, and pepper. Heat the oil in an electric Instant Pot on the sauté function over medium heat until hot. Add the brisket and cook until browned, about 3 minutes per side. Remove from the pot. Add the beer and simmer, scraping up the browned bits from the bottom of the pot. Press cancel.

Add 3/4 cup of the broth, onion, rosemary, and chipotle peppers to the pot. Return the brisket to the pot and place the whole carrots on top of the roast. Lock the lid, select high pressure, and set for 1 1/2 hours. Let the pressure naturally release, about 30 minutes, to ensure the roast is tender and easy to slice.

Carefully transfer the carrots and brisket to a platter and cover with foil. Select the sauté function, adjust the heat to high, and bring the sauce to a simmer. Skim off any clear liquid fat that collects on the surface and discard.

Place the flour in a small bowl. Gradually whisk the remaining 1/4 cup (60g) broth into the flour until smooth. Add the flour mixture and honey to the sauce and simmer until thickened, about 5 minutes. Thinly slice the brisket against the grain and cut the carrots into bite-sized pieces. Serve with 1/4 cup (60ml) sauce per serving. Reserve the remaining sauce for another use.

Serves: 6 | Serving Size: 4 oz. sliced meat, 1/2 cup carrots, 1/4 cup sauce

Nutrition (per serving): Calories: 440; Total Fat: 19g; Saturated Fat: 6g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 1g; Cholesterol: 141mg; Sodium: 885mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 49g

Nutrition Bonus: Iron: 26%; Potassium: 986mg; Vitamin A: 556%; Vitamin C: 8%

Originally published date: February 2, 2019; Updated date: May 2026

The post Pressure Cooker Beer Braised Beef Brisket appeared first on MyFitnessPal Blog.

Oh, the simple joy of cozying up next to a bowl of hearty black bean soup! Ours is slow cooked and bold with onion, peppers, garlic, chile, a dash of cumin and served with creamy avocado for a delicious and nutritious meal.

RD Tip: Black beans are a protein-fiber powerhouse and deliver a host of micronutrients like folate, potassium and magnesium (1).

Active time: 10 minutes | Total time: 30 minutes

Slow Cooker Black Bean Soup

Ingredients

• 1 lb (454g) dried black beans, sorted and rinsed
• 1 large (150g) onion, coarsely chopped
• 1 medium (120g) green bell pepper, coarsely chopped
• 3 garlic cloves, minced
• 4 cups (960g) low-sodium vegetable broth
• 1 tbsp ground cumin
• 2 tbsp chopped chipotle chiles in adobo sauce
• 3 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp salt
• 2 tbsp light sour cream
• 1 small avocado, diced
• 6 fresh cilantro sprigs for garnish (optional)

Directions

Place beans in a large bowl or stock pot, adding water to cover by 2 inches. Soak for 12 hours; drain and discard water.

TIME-SAVING TIP: Don’t have 12 hours? To quick-soak beans, place beans in a stock pot and cover with water. Bring to a boil over high heat; reduce heat and simmer briskly for 5 minutes. Remove from heat; cover and let soak for 1 hour. Drain and discard water.

Combine beans, onion, bell pepper and garlic in a 4-quart slow cooker. Stir in broth and cumin. Cover and cook on low for 10 hours or on high for 5 hours until the beans are tender. Stir in chipotle, cilantro, lime juice and salt.

For a smooth, thick texture, blend mixture in slow cooker with an immersion blender for 30 seconds until desired consistency. Alternatively, transfer in batches to a blender. Remove stopper from lid and cover with a kitchen towel (hot steam will cause the lid to pop off if not vented); blend until smooth.

Top each serving with 1 tsp sour cream, 2 tbsp chopped avocado and a sprig of cilantro.

Serves: 6 |  Serving Size: 1 ⅓  cups + 1 tsp sour cream + 2 tbsp diced avocados

Nutrition (per serving): Calories: 344; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 511mg; Carbohydrate: 58g; Dietary Fiber: 15g; Sugar: 5g; Protein: 19g

Nutrition Bonus: Potassium: 1532mg; Iron: 30%; Vitamin A: 105%; Vitamin C: 47%; Calcium: 16% 

Originally published May 1, 2020; Updated April 2026

The post Slow Cooker Black Bean Soup appeared first on MyFitnessPal Blog.

Simple is good, especially when you can put all the ingredients for a comforting chicken soup in a slow cooker, shred the chicken and transfer the soup to glass containers — you can even pack some for lunch. Pearled barley is rich in beta-glucans, a type of soluble fiber that may help reduce cholesterol, and barley has been shown to provide satiety and a feeling of fullness (1, 2).

Active time: 20 minutes | Total time: 5 hours, 20 minutes

Slow Cooker Chicken and Barley Soup

Ingredients

• 4 cups (960g) low-sodium chicken broth
• 1 large onion, chopped
• 3 large carrots, chopped
• 4 celery stalks, chopped
• 2 garlic cloves, minced
• ¼ cup (50g) pearled barley, dry
• 1 tbsp fresh rosemary, finely chopped
• 1 bay leaf
• 1/2 tsp black pepper
• 1 lb (454g) chicken breast, raw
• ¼ cup (15g) Italian parsley, chopped
• ½ lemon, juiced

Directions

Place the stock, onion, carrot, celery, garlic, barley, rosemary, bay leaf and black pepper in a large slow cooker, stir to combine. Place the chicken breast on top and cover the pot tightly. Cook on high for 2-3 hours or low for 4-5 hours, or until the chicken is easily shredded and reaches an internal temperature of 165°F.

Uncover, then use tongs to remove the bay leaf and place the chicken on a plate. Let cool slightly, then use two forks to shred the meat. Return the chicken to the pot and add the parsley and juice from ½ a lemon, stir and serve.

Serves: 4 | Serving Size: 1 ½  cup

Nutrition (per serving): Calories: 275; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 83mg; Sodium: 203mg; Carbohydrate: 25g; Dietary Fiber: 5g; Sugar: 5g; Protein: 33g

Nutrition Bonus: Calcium: 6%; Iron: 11%; Potassium: 1014mg; Vitamin A: 609%; Vitamin C: 23%

Originally published February 14, 2021; Updated February 2026

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Once you’ve cooked mashed potatoes in a slow cooker, you might never go back to the stovetop method. Traditionally, you cook potatoes in water, then drain them and toss the cooking liquid. Here, we cook sweet potatoes in the very liquid we are going to use to mash them, so they absorb the flavor of the coconut milk. You can use this same method with Yukon Golds and whole milk, but we like this tropical twist with antioxidant-rich sweet potatoes.

Sweet potatoes bring a nutritional boost to the classic mashed potato — they’re an excellent source of vitamin A, antioxidants, and fiber, making them a naturally nutrient-dense choice (1)

Active time: 20 minutes | Total time: 4-5 hours

Slow Cooker Vegan Mashed Sweet Potatoes

Ingredients

• 4 lb (1814g) sweet potatoes, peeled and cut into 2-inch pieces
• 1 14-oz. can unsweetened full-fat coconut milk
• 1 14-oz. can reduced fat coconut milk
• 5 garlic cloves, smashed
• 1/2 tsp salt 
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 1/2 cup pomegranate seeds

Directions

In the insert of a 5–7-quart slow cooker, combine the sweet potatoes, coconut milk, and garlic. Season with salt and pepper. Cover and cook on high for 4–5 hours or on low for 6–8 hours, until the potatoes are fork-tender. Check the potatoes at the lower end of the cook time range and add ¼ cup water if the liquid has been absorbed before the potatoes are tender.

Drain the potatoes, reserving the coconut milk. Return the sweet potatoes and garlic to the slow cooker and mash until smooth. Stir in 1 1/2 cups of the reserved coconut milk, adding more as needed to reach the desired consistency. Stir in the lime juice.

Transfer the mashed sweet potatoes to a serving bowl. Top with pomegranate seeds. Serve immediately.

Serves: 12 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 232; Total Fat: 9g; Saturated Fat: 9g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 348mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 12g; Protein: 5g

Nutrition Bonus: Calcium: 4%; Iron: 4%; Potassium: 917mg; Vitamin A: 71%; Vitamin C: 36%

Originally published: February 25, 2021; Updated May 2026

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You don’t have to worry about making a hot breakfast when you put this porridge in the slow cooker before bed. You’ll awaken to a cinnamon-laced, slightly sweet pot of comfort food. It’s easy to store in the refrigerator to reheat and keeps for several days. Add a dollop of Greek yogurt or nut butter to boost the protein, if desired.

Active time: 10 minutes | Total time: 7 hours, 10 minutes

Slow Cooker Oat Porridge With Berries

Ingredients

• 1 cup (240ml) apple juice
• 3 cups unsweetened soy milk
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 cup steel-cut oats
• 1/2 cup millet
• 1 cup fresh raspberries
• 1 cup fresh blueberries

Directions

In a slow cooker, whisk together the apple juice, soy milk, cinnamon, and allspice. Add the steel-cut oats and millet and stir to combine. Cover and cook on low for 7 hours, or until thick.

Remove the lid and stir well to redistribute the grains, then top with the raspberries and blueberries. Serve warm.

Serves: 5 | Serving Size: 1 cup porridge and berries

Nutrition (per serving): Calories: 236; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 53mg; Carbohydrate: 40g; Dietary Fiber: 6g; Sugar: 10g; Protein: 9g

Nutrition Bonus: Calcium: 21%; Iron: 13%; Potassium: 423mg; Vitamin C: 36%

Originally published: February 16, 2020; Updated May 2026

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Your slow cooker is an ally in the kitchen, especially when you crave a comforting, satisfying stew where red lentils are fall-apart tender, and the vegetables are soft as butter. A little curry spice keeps it interesting. Plus, it’s loaded with fiber and high quality plant-based protein.

Active time: 15 minutes | Total time: 5 hrs 15min (cooked on high) 8hrs 15min (cooked on low)

Slow Cooker Turmeric Lentil Stew

Ingredients

• 1 cup (192g) dry red lentils
• 1 cup (128g) chopped carrot
• 2 cups (214g) chopped cauliflower
• 1 large onion (150g), chopped
• 4 cups (960g) low-sodium vegetable stock or water
• 2 tsp curry powder
• 1/8 tsp salt
• 2 cups (134g) kale, chopped

Directions

In a slow cooker, combine red lentils, carrots, cauliflower, onion, vegetable stock, curry powder, and salt. Cover tightly and turn the cooker to high. Cook on high for 5 hours or low for 8 hours.

When the time is up, remove the lid and stir. The lentils should be falling apart. Stir in the kale, cover, and let stand for about five minutes to soften the kale.

Serve hot, or cool completely and portion into containers to refrigerate, tightly covered, for up to 4 days.

Serves 4 | Serving size: 1 1/4 cup

Nutrition (per serving): Calories: 223; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 154mg; Carbohydrate: 41g; Dietary Fiber: 9g; Sugar: 5g; Protein: 14g

Nutrition Bonus: Potassium: 742mg; Iron: 24%; Vitamin A: 307%; Vitamin C: 69%; Calcium: 9%

Originally published November 13, 2018; Updated May 2026

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Do a quick prep in the morning and come home to a ready-to-eat chicken tortilla soup. At only 348 calories with 39 grams of protein and 11 grams of fiber, this soup makes a healthy leftover lunch. 

RD Tip: If you decide to pack this soup for lunch, keep the avocado and chips separate until right before you sit down to eat. Also, adding a splash of hot sauce will dial up the flavor if you enjoy a little heat.

Active Time: 5 minutes | Total Time: 8 hours + 5 minutes

Slow Cooker Chicken Tortilla Soup

Ingredients

• 1 lb boneless, skinless chicken breast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups (260g) low-sodium chicken broth
• 1 15-oz (425g) can low-sodium black beans, rinsed and drained
• 1 15-oz (425g) jar low-sodium salsa
• 1/2 avocado, diced, for garnish
• 12 tortilla chips, crumbled, for garnish

Directions

Season the chicken with salt and black pepper. 

Place the chicken, broth, black beans and salsa in a slow cooker. Cook on low for 8 hours or high for 4 hours. Remove chicken and shred, then return to soup. 

Spoon soup into bowls, top with avocado and tortilla chips and serve immediately.

Serves: 4 | Serving Size: 1/4 recipe, about 2 cups

Nutrition (per serving): Calories: 348; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 670mg; Carbohydrate: 33g; Dietary Fiber: 11g; Sugar: 4g; Protein: 39g

Nutrition Bonus: Calcium: 9%; Iron: 22%; Potassium: 1,269 mg; Vitamin A: 18%; Vitamin C: 40%

Originally published November 2017, Updated May 2026

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Cooking a whole chicken doesn’t have to be an intimidating task. In fact, it only requires 10 ingredients and takes less than 30 minutes thanks to a pressure cooker. For an even juicier bird, set it on a wire trivet so the skin gets extra crispy. You’ll have a flavorful, protein-packed dish to feed the whole family dinner in no time.

Active time: 15 minutes | Total time: 1 hour, 5 minutes

Pressure Cooker Whole Chicken

Ingredients

• 1 cup (240 ml) low sodium chicken broth
• 1 3 1/2-lb (40-oz., 1,575g) whole chicken
• 1/4 cup (60g) unsalted butter, softened
• 4 garlic cloves, minced
• 1 small shallot, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1 lemon, sliced
• 4 sprigs rosemary

Directions

Pour the water or broth into the Instant Pot and place the trivet inside. Remove the giblets and neck from the chicken cavity, if present, and pat the chicken dry with paper towels.

In a small bowl, stir together the softened butter, garlic, and shallot until well combined. Using your fingers, carefully loosen the skin from the breast and thighs, then slide the butter mixture underneath, spreading it as evenly as possible. Rub any remaining butter over the outside of the skin. Season the skin all over with the salt, pepper, Italian seasoning, and smoked paprika.

Stuff the cavity with the rosemary sprigs and lemon slices, reserving 2 lemon slices to place on top of the legs. Place the chicken breast-side up on the trivet.

Lock the lid and set the valve to sealing. Select Manual or Pressure Cook and set to high pressure for 25 minutes. The pot will take about 15 minutes to come to pressure.

When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to venting to release any remaining steam. Remove the lid and insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone — the chicken should register 165°F (74°C). If it has not reached temperature, lock the lid and cook on high pressure for an additional 3–5 minutes.

Carefully lift the chicken from the pot using the trivet handles and transfer to a cutting board. Let rest for 5 minutes before carving.

Serves: 8 | Serving Size: 4 oz. (113g)

Nutrition (per serving): Calories: 480; Total Fat: 36g; Saturated Fat: 12g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 190mg; Sodium: 305mg; Carbohydrate: 2g; Dietary Fiber: 0g; Sugar: 1g; Protein: 37g

Nutrition Bonus: Calcium: 1%; Iron: 15%; Potassium: 39mg; Vitamin A: 35%; Vitamin C: 9%

Originally published May 2019; Updated May 2026

The post Pressure Cooker Whole Chicken appeared first on MyFitnessPal Blog.

This is a great slow cooker chicken tikka masala that comes together pretty easily. It’s super flavorful with healthy spices like ginger, turmeric and cumin. Feel free to substitute chicken breast instead of thighs.

Active time: 10 minutes | Total time: 6 hours + 10 minutes

Slow Cooker Chicken Tikka Masala

Ingredients

• 1 lb skinless chicken thighs
• 1 13.5-oz. can lite coconut milk
• 1 15-oz. can no salt added diced tomatoes
• 1 tbsp fresh ginger, grated
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2/3 tsp salt
• 3 garlic cloves, minced
• 1 yellow onion, diced
• Steamed brown rice, for serving (optional)

Directions

Place chicken, coconut milk, diced tomatoes, ginger, garam masala, turmeric, cumin, salt, garlic, and onions in a slow cooker; stir to combine. Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until the chicken registers 165°F (74°C). Serve over brown rice, if desired.

Serves: 4 | Serving Size: 1/4 recipe, about 1 1/2 cups

Nutrition (per serving): Calories: 254; Total Fat: 11g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 2g; Cholesterol: 107mg; Sodium: 538mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 6g; Protein: 24g

Nutrition Bonus: Potassium: 581mg; Iron: 20%; Vitamin C: 5%; Calcium: 6%

Originally published November 13, 2017; Updated date: May 2026

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This Filipino braised chicken adobo takes just minutes to prepare but has a complex flavor profile thanks to pantry items you likely have around — soy sauce, garlic, and apple cider vinegar. We add pineapple and Sriracha for a sweet-spicy kick. The dish is traditionally served with white rice, but brown rice, mashed sweet potatoes or quinoa are equally delicious—and offer more fiber and nutrients.

Active time: 15 minutes | Total time: 4 hours, 15 minutes – 5 hours, 15 min

Slow Cooker Chicken Adobo With Pineapple

Ingredients

• 1/3 cup (80g) low-sodium chicken broth
• 2 tbsp apple cider vinegar
• 2 tbsp low-sodium soy sauce
• 2 tbsp tomato paste
• 8 bone-in chicken thighs, skin and excess fat removed
• 1 can (8oz/227g) pineapple chunks in juice, drained
• 1/2 large onion, sliced
• 4 large garlic cloves, peeled and left whole
• 1 (2-inch) piece ginger, peeled and thickly sliced
• 8 whole black peppercorns
• 2 bay leaves
• 1 tbsp cornstarch
• 1 tsp Sriracha

Directions

In a slow cooker, whisk together the broth, vinegar, soy sauce, and tomato paste until the tomato paste is dissolved. Add the chicken, pineapple, onion, garlic, ginger, peppercorns, and bay leaves. Stir to combine. Cover and cook on low heat for 4–5 hours, or until the chicken registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the thigh, away from the bone.

Carefully transfer the chicken pieces to a platter and cover with foil. When cool enough to handle, remove the meat from the bones and shred using two forks. Discard the bones. Transfer the pineapple and onion to a small saucepan. Add half of the cooking liquid, discarding the remaining liquid, ginger slices, bay leaves, and peppercorns. Bring to a simmer over medium-high heat.

In a small bowl, whisk together the cornstarch with 1 1/2 tbsp cold water and the Sriracha. Add to the cooking liquid in the saucepan and cook until thickened and bubbly, about 2 minutes. Spoon the sauce over the shredded chicken and serve with rice, if desired.

Serves: 6 | Serving Size: 3 oz (85g) chicken and 1/2 cup sauce

Nutrition (per serving): Calories: 319; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 187mg; Sodium: 383mg; Carbohydrate: 17g; Dietary Fiber: 1g; Sugar: 4g; Protein: 41g
Nutrition Bonus: Potassium: 639mg; Iron: 11%; Vitamin C: 10%

Originally published date October 2019; Updated date May 2026

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