Filipino Crockpot Chicken Menudo was honestly a lifesaver the last time my family all crashed at my place unexpectedly. Ever feel like you want to serve something homemade, hearty, and classic, but seriously—who has time to babysit the stove for hours? This recipe solves that. Just dump everything in the slow cooker, get on with your life, and you’ve got a Filipino-style feast waiting when you’re done. Plus (I swear) it’s just as comforting as the pork version, but lighter. Yes, picky eaters do ask for seconds.

Ingredient notes

Alright, let’s talk supplies. For Crockpot Chicken Menudo, you mainly need chicken thighs—boneless and skinless is just less stressful. Grab those. There’s also tomato sauce, potatoes, carrots, bell peppers, and frozen peas. Garlic and onion, of course, or what are we even doing? A splash of soy sauce gives it that extra layer. Sometimes I raid my pantry for raisins (weird, but somehow it works). Oh, and hotdogs—total nostalgia move, trust me, don’t skip unless you really have to.

Canned tomato sauce is quickest, but if your mom’s watching, you could use fresh tomatoes too. I usually don’t, ‘cause my mom’s not judging from 5,000 miles away, and the kids honestly don’t even notice.

Suddenly out of something? Don’t panic. Got whatever’s on hand and need a back-up idea? Let’s move onto that next.

Ingredient substitutions

So, you checked your fridge and—dang—no chicken thighs? Breasts work. They don’t get as juicy but are still decent. Pork shoulder? Why not, but then it’s not technically Crockpot Chicken Menudo anymore—and you might be looking for this Slow Cooker Filipino Pork Menudo recipe instead.

No tomato sauce? A combo of diced tomatoes and ketchup (don’t overthink it) does the job. Sweet stuff like raisins or pineapple chunks? Adds a pop, though a few folks always fish them out—personal choice.

Hotdogs? Really any mild sausage works if you feel shy about using those neon-red Filipino ones (but honestly, kids love the bright ones). Green peas can be swapped with green beans, or left out. Peppers—red, yellow, or orange, take your pick.

“I used what I had and it still tasted like my grandma’s party menudo. Honestly, don’t be afraid to swap things here and there. It’s pretty forgiving.”

Chicken Menudo cooking steps

Here’s the easy part. First, toss everything—yes, everything—in the slow cooker. Some people like to sauté garlic and onions first for more oomph, but most days I skip that and survive.

Just layer in your chicken, pour in the tomato sauce, add soy sauce, onions, garlic, potatoes, carrots, and finally the sliced hotdogs and peppers. Give a good stir.

Set the slow cooker to low for six to seven hours, or on high for about three and a half if you’re in a hurry (rookie move but we’ve all been there). Midway through, check for seasoning. Maybe add some salt if needed. Right before serving, toss in your green peas so they stay bright, not mushy.

If you’re ever feeling like you want a similar but slightly different stew, hit up this Classic Chicken Afritada Filipino tomato stew with bell peppers for a fun change-up!

Cooking tip

I learned this by accident, but let your stew cool a little before serving. It sounds silly, but the flavors settle and blend better—not just fiery hot sauce. Potato chunks absorb more sauce this way too. And don’t overcrowd the pot; that’s a rookie mistake I’m honestly embarrassed to admit.

You can always add a splash of water or chicken broth if it seems thicker than you like. And set a timer, especially if you have the “I’ll just check Instagram for a second” bad habit. Overcooking can make those veggies fall apart into mush.

How to serve and store

Right, hungry crowd waiting? Here’s how I usually serve mine:

Steamed white rice is non-negotiable, honestly. Ladle the menudo right over it.
If you’re feeling fancy, pair with some crusty bread to soak up the sauce.
Leftovers? Tuck them into a lunchbox—it actually tastes even better the next day.
For parties, serve menudo with quick sides like arroz caldo Filipino chicken rice porridge or a simple green salad.

Storing is a breeze. Pop cooled leftovers into airtight containers, shove ‘em in the fridge for up to four days. For freezer stockpilers, it holds up for about a month. Just reheat gently so the veggies don’t get sad and floppy.

Common Questions

Is Crockpot Chicken Menudo spicy?
Nope. It’s actually pretty mild. If you want a little kick, try adding a chopped chili or dash of hot sauce.

Can you make this ahead of time?
Absolutely. It’s a meal prep hero. Just assemble, cook, cool, and store in the fridge.

Can I use bone-in chicken pieces?
Sure, but you’ll need to fish out the bones before serving. The flavor’s richer though, if you’re up for the extra step.

What if the sauce looks runny?
Keep the lid off for the last 20 minutes, or stir in some potato flakes. That usually thickens things up.

Why are there hotdogs in menudo?
Filipino party thing! It adds a sweet kid-friendly bite. You can skip ‘em, but don’t knock it till you’ve tried it.

See? Crockpot Chicken Menudo hits all those cozy, nostalgic flavors in a seriously lazy (but genius) way. Great for feeding the family, super easy for batch cooking, and honestly—rad for impressing folks without breaking a sweat. If you enjoyed this, the folks over at Chicken Menudo – Kawaling Pinoy have more classic tips, or if you want pork instead check Slow Cooker Filipino Pork Menudo – Lulu Cooks and Tells. And for another stew vibe, don’t miss Slow Cooker Chicken Afritada Recipe. Go give Crockpot Chicken Menudo a whirl—your house is going to smell amazing, and hey, your next dinner guest will probably ask for the recipe.

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