Crockpot Chicken Afritada
A fuss-free Filipino tomato chicken stew, perfect for busy weeknights. Just dump, set, and let the slow cooker do the work for a deliciously home-cooked meal.
Servings: 6 servings
Calories: 340kcal
Ingredients
Main Ingredients
- 2 pounds chicken thighs, bone-in or boneless Use whatever's on sale.
- 2 medium potatoes, peeled and chunked
- 1 large carrot, thick-sliced
- 1 large red bell pepper, seeded and chunky
- 1 large green bell pepper, seeded and chunky
- 1 large onion, rough-chopped
- 4 cloves garlic, smashed
- 1 can (15 oz) tomato sauce Fresh tomatoes are great too.
- 1 cup chicken broth or water Either works.
- 2 tablespoons fish sauce Important for authentic flavor.
- 1 tablespoon soy sauce
- 1 teaspoon sugar Adds flavor.
- to taste black pepper and salt
- 1 leaf bay leaf
- optional green peas (frozen is fine), fried plantains on the side Optional for serving.
Instructions
Preparation
- Dump all your cut-up veggies and garlic into the bottom of your slow cooker.
- Toss the chicken pieces on top.
- Pour in the tomato sauce, chicken broth, fish sauce, and soy sauce.
- Add the sugar, black pepper, salt, and bay leaf.
- Give it all a gentle stir, being careful not to mush the potatoes.
Cooking
- Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours.
- About 40 minutes before serving, stir in the bell peppers and green peas.
Final Steps
- Fish out the bay leaf and taste. Adjust seasonings if necessary.
Notes
For best results, always add your bell peppers and peas at the end. Browning the chicken is optional but can enhance flavor. Taste as you go, but avoid lifting the lid too much.