Filipino Crockpot Chicken Pastel is the answer for those nights you just cannot be bothered to stir sauces for an hour or stand by the stove sweating buckets. Trust me, I’ve been there. You get home, you’re wiped out, and kitchen chaos is about the last thing you want. This is a rich, creamy stew that basically cooks itself. I mean, you toss it in, check on it twice, and somehow you end up with a meal that screams “five-star restaurant”. My friends always ask me how to make it taste so good, but honestly… the crockpot does most of the work. 
How to Cook Creamy Chicken Pastel
Let’s get straight into it because I know you’re probably hungry right now. The trick with this Filipino crockpot chicken pastel is using stuff you already have. Don’t stress if you’re missing one veggie or you didn’t grab enough mushrooms. Forgiving recipe, seriously.
First, chop a bunch of chicken thighs (thighs, trust me, not breasts – more flavor, less sadness). Sauté a little onion and garlic, if you’re feeling fancy, then chuck them right in the crockpot. Add carrots, potatoes, bell peppers for a little color, and (essential, do not skip) canned mushrooms. Pour in some evaporated milk or if you wanna live a little, add table cream. Whack in a couple spoons of soy sauce for that kick, and toss in some sliced hotdogs. Yes, it sounds weird, but it is what gives it proper Filipino flair.
Set your crockpot to low for 4 hours or high for 2. Don’t overthink it. Come back and give it a little stir. Everything should be swimming in creamy goodness by now. If you want more ideas, or like, a version with even more vegetables, check this creamy Filipino chicken pastel recipe for inspo. 
7 thoughts on [Filipino] Chicken Pastel {Chicken PotPie}
Okay, so, my tita (that’s my aunt) always tells me, “Why not just make pot pie instead?” She’s missing the point! This version is like the stewy cousin of chicken pot pie. No pastry shenanigans, but with that same soul-hugging creaminess.
Real talk, everyone I’ve served this to comes up with these thoughts:
- Oh wow, this is like comfort food supreme.
- Is this seriously from a crockpot? Feels like magic.
- My kids actually eat the veggies when I make chicken pastel.
- You can freeze leftovers, just heat them up next week.
If you want a vibe check, there’s another spin on this dish right here: Filipino chicken pastel creamy stew with vegetables.
Nutrition Facts (per serving)
This one isn’t going to win keto points, just saying. Creamy means it’s a little indulgent, but you do get protein, some vitamins from the veg, and happiness (if we can count happiness). A typical serving lands somewhere around:
- Calories: 400-500 (depends how generous you scoop)
- Proteins: about 22 grams
- Fats: yes, definitely
- Carbs: around 30 grams (potatoes, duh)
You can trim it down by skipping hotdogs or using low-fat cream. But honestly, try the classic first.
“I’m not exaggerating. This crockpot chicken pastel made my picky toddler ask for seconds and my husband lick the bowl. Weeknight winner!” – Mel, from Texas
Photos of Ginataang Manok (Chicken Cooked in Coconut Milk)
Sometimes I switch things up and cook chicken with coconut milk, kind of like ginataang manok. Every Filipino kitchen I’ve visited makes it different, but the photos are always mouthwatering. You get chunks of chicken covered in this glossy, almost velvet-like sauce with green beans, sometimes a little chili for a kick. The difference? Ginataang manok has this tropical depth. If you ever wanna give it a go too, check the ginataang manok (chicken cooked in coconut milk) recipe for a good jump-off point.
Oh, and if you like creamy stews, you’ll also probably fall for this creamy Filipino chicken curry recipe with coconut milk.
You’ll Also Love
Here are a few things you gotta try if you’re vibing with Filipino crockpot chicken pastel:
- Serve it over plain steamed jasmine rice. Nothing fancy, just fluffy and hot.
- Try spooning it over pasta noodles for a weirdly satisfying fusion twist.
- Mop up the sauce with toasted pandesal (Filipino bread rolls) for breakfast the next day.
For more Filipino comfort foods, I highly recommend this arroz caldo Filipino chicken rice porridge when you’re feeling under the weather or just need something warm and cozy.
Common Questions
Can I use chicken breast instead of thighs?
You can, but you might miss some flavor. Breasts do get a little dry, so up to you!
Do I have to use hotdogs?
Nope, but it’s classic in the Filipino version. If you skip, add more mushrooms or a handful of peas for texture.
Can I prep this ahead?
Absolutely. Toss it in the crockpot in the morning, or even assemble the night before and just plug it in when you want dinner.
How spicy is this?
It’s as mild or as bold as you want. Toss in some chili flakes if you like heat. Otherwise, school-lunch tame.
What if I don’t have evaporated milk?
Heavy cream, regular milk, or even some coconut milk does the trick. The sauce will just be a bit different, but still so creamy.
Easy Comfort Food for Any Day
So hey, if you need an easy, satisfying meal, Filipino crockpot chicken pastel is just the thing. It’s pure comfort food that you don’t have to babysit. Try it next time you’re craving something special but don’t have time for fancy stuff. For even more variety, you might want to check out this Creamy Chicken Pastel – Panlasang Pinoy for a slightly different approach, or dip into a family-style Filipino Chicken Pastel {Chicken Pot Pie}. Also, if coconut is your jam, the classic Ginataang Manok recipe is always a winner for cold days. Seriously, don’t be surprised if your house suddenly smells like Sunday at grandma’s. Now go, set that crockpot, and enjoy! 
Filipino Crockpot Chicken Pastel
Ingredients
Main Ingredients
- 1 pound chicken thighs Chopped for flavor
- 1 medium onion Sautéed
- 3 cloves garlic Sautéed
- 2 medium carrots Chopped
- 2 medium potatoes Chopped
- 1 medium bell pepper Chopped for color
- 1 can canned mushrooms Do not skip
- 1 can evaporated milk Can substitute with heavy cream
- 2 tablespoons soy sauce For flavor
- 4 pieces hotdogs Sliced, optional but traditional
Instructions
Preparation
- Chop the chicken thighs and sauté the onion and garlic in a pan.
- Add the chicken, carrots, potatoes, bell peppers, and canned mushrooms to the crockpot.
- Pour in the evaporated milk and soy sauce.
- Add the sliced hotdogs, if using.
- Set the crockpot to low for 4 hours or high for 2 hours.
- Stir occasionally and ensure everything is cooked through and creamy.