Crockpot Chicken Menudo
A hearty, comforting Filipino stew made effortlessly in a slow cooker, featuring chicken, vegetables, and a medley of flavors.
Servings: 6 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs Alternative: Chicken breasts or pork shoulder can be used.
- 1 can canned tomato sauce Can substitute with a combo of diced tomatoes and ketchup.
- 3 medium potatoes, cubed
- 2 medium carrots, sliced
- 1 cup frozen peas Can be replaced with green beans or omitted.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 cup sliced hotdogs Any mild sausage can be used as a substitute.
- 1 large bell pepper, sliced Use any color: red, yellow, or orange.
Instructions
Preparation
- Layer the chicken thighs at the bottom of the slow cooker.
- Pour the tomato sauce over the chicken.
- Add the soy sauce, onion, garlic, potatoes, carrots, hotdogs, and bell peppers.
- Stir everything well to combine.
Cooking
- Set the slow cooker to low for 6-7 hours or high for about 3.5 hours.
- Check for seasoning midway and adjust with salt if necessary.
- Add the green peas right before serving to keep them bright.
- Allow to cool slightly before serving to let flavors meld.
Notes
Serve with steamed white rice and crusty bread for soaking up the sauce. Leftovers can be stored in airtight containers for up to 4 days in the fridge or about a month in the freezer.