Prep 5 mins
Cook 8 hrs
A very easy and tasty dish.
Make and share this Philippine Chicken (Crock Pot) recipe from Food.com.
- Put all the ingredients in the crock pot. Cook for 6 to 8 hours on low.
- Serve over rice.
Can't beat this recipe for fast, easy and edible. I used frozen,boneless, skinless chicken breast, and shredded them with a fork before serving. It was great over rice and a side salad. It heated up even better as leftovers. My husband thinks we can have it weekly.
Delicious, easy, inexpensive and HEALTHY. A little too salty, so I plan to use either lighter soy or less soy sauce the next time (probably the former). I added one flower of star anise, which added flavor and tasted more authentic. Yummy!
I used rice vinegar and found it too much... I would suggest halving the vinegar. I can't say this is a very "authentic" dish, but I did omit the garlic because I ran out. I used chicken thighs, removing the skin and cutting into slices. After seven hours on low, the chicken was nice and tender.