Philippine Chicken (Crock Pot)

Submitted by southern chef in lo

"A very easy and tasty dish."

 

• Ready In: 8hrs 5mins
• Ingredients: 5
• Serves: 6

ingredients

• 236.59 ml chicken
• 236.59 ml water
• 118.29 ml vinegar
• 59.14 ml soy sauce
• 2 garlic cloves, chopped

directions

1. Put all the ingredients in the crock pot. Cook for 6 to 8 hours on low.
2. Serve over rice.

Reviews

[Connie Browder]

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.

 

[BittenKitten]

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!

 

[db8_girl]

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.

 

[Lori Ingraham]

Easy, inexpensive & tasty. My husband loved it. I thought it was a little salty but I'm not much of a salt eater. I served it with a salad and sesame ginger dressing. Good combination.

 

[Charlaine]

Good recipe. You might want to cut a little of the vinegar. Excellent with brown rice!