Philippine Chicken Crock Pot
Embark on a culinary journey to the Philippines with this savory and satisfying Philippine Chicken Crock Pot recipe, a slow-cooked masterpiece bursting with authentic flavors. Tender bone-in chicken thighs are seared to golden perfection before being simmered in a mouthwatering blend of soy sauce, white vinegar, garlic, and a hint of brown sugar, creating a tangy, savory, and slightly sweet sauce. Fragrant bay leaves, crushed black peppercorns, and sliced onions infuse the dish with layers of flavor as it gently cooks for hours in your crock pot. Serve this aromatic delight over a bed of steamed white rice and top it with fresh green onions for a comforting, family-friendly meal that’s both effortless to prepare and irresistibly delicious. Perfect for busy weeknights or a cozy dinner, this Filipino-inspired recipe is your gateway to bold, exotic flavors made simple.
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs (skin-on optional)
- 0.5 cup Soy sauce
- 0.25 cup White vinegar
- 0.5 cup Water
- 5 cloves Garlic cloves, minced
- 3 pieces Bay leaves
- 1 tablespoon Brown sugar
- 1 teaspoon Black peppercorns (crushed lightly)
- 1 medium Onion, sliced
- 2 tablespoons Cooking oil
- 2 stalks Green onions (optional, for garnish)
- 4 cups Cooked white rice (optional, for serving)
Instructions
Heat the cooking oil in a skillet over medium heat. Sear the chicken thighs on both sides until golden and lightly browned. This will take about 4-5 minutes per side. Transfer the chicken to the crock pot.
In a small mixing bowl, whisk together soy sauce, white vinegar, water, minced garlic, brown sugar, and black peppercorns. Pour this mixture over the chicken in the crock pot.
Add the sliced onion and bay leaves on top of the chicken. Ensure the ingredients are evenly distributed in the pot.
Cover the crock pot with its lid and set it to low heat. Cook for 4 hours, or until the chicken is tender and infused with the soy-vinegar flavor.
Once the cooking time is complete, taste the sauce and adjust seasoning if needed (e.g., add a pinch of salt or more sugar, depending on your preference).
Remove the bay leaves and discard.
Serve the Philippine Chicken hot over cooked white rice. Garnish with chopped green onions, if desired.
Nutrition Facts
Calories |
3442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 5264 mg | 229% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 17.1 g | ||
| Protein | 183.9 g | 368% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 356 mg | 27% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2970 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
