Recipes and Cooking Philippine Chicken Adobo with Smashed Sweet Potatoes 3.9 (19) 2 Reviews What gives this scrumptious slow cooker chicken dinner Asian flair? Light coconut milk, soy sauce and rice vinegar. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 5, 2014 Print Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 20 mins Slow Cook Time: 6 hrs Total Time: 6 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 - 2 ½ pound meaty chicken pieces (breast halves, thighs, and drumsticks), skin removed 2 cup sliced yellow onions (2 large) 3 bay leaves 4 cloves garlic, minced 1 ½ pound sweet potatoes, peeled and quartered 1 cup unsweetened light coconut milk 2 tablespoon reduced-sodium soy sauce 2 tablespoon rice vinegar ¼ teaspoon cayenne pepper 2 tablespoon cold water 1 tablespoon cornstarch Snipped fresh chives Cracked black pepper Directions Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until brown. Set aside. In a 4-quart slow cooker combine onions, bay leaves, and garlic. Add sweet potatoes. Top with chicken. In a medium bowl combine coconut milk, soy sauce, vinegar, and cayenne pepper. Pour mixture over chicken. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 hours or until chicken and sweet potatoes are tender. To serve, remove chicken with a slotted spoon; cover and keep warm. Transfer sweet potatoes to a medium bowl; mash slightly with a potato masher. Cover and keep warm. For sauce, remove and discard bay leaves from onion mixture. In a medium saucepan stir together the cold water and cornstarch until smooth. Stir in onion mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken with mashed sweet potatoes and sauce. Garnish with chives and black pepper. Print Nutrition Facts (per serving) 284 Calories 7g Fat 32g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 284 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 61mg 20% Sodium 321mg 14% Total Carbohydrate 32g 12% Total Sugars 8g Protein 23g Vitamin C 7.9mg 40% Calcium 60mg 5% Iron 1.8mg 10% Potassium 643mg 14% Folate, total 27.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.