Crockpot Chicken Tinola
A cozy and nutritious Filipino ginger chicken soup made easy in a crockpot, featuring chicken, papaya, and malunggay leaves.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the soup
- 1 kg chicken thighs or breasts, bone-in Use bone-in thighs for flavor.
- 1 medium green papaya, peeled and cubed Chayote can be used as a substitute.
- 4 cups water Adjust according to desired broth quantity.
- 2 tablespoons fish sauce Marinate chicken for flavor.
- 1 piece ginger, sliced Ginger adds depth to the broth.
- 2 cloves garlic, minced For added flavor when sautéed.
- 1 bunch malunggay leaves (moringa) or spinach Add at the end to prevent overcooking.
- 1 teaspoon ground black pepper For seasoning.
Instructions
Preparation
- Marinate the chicken with fish sauce and ground black pepper for 10-15 minutes.
- Sauté ginger and garlic in a small pan until fragrant, then set aside.
- Prepare the papaya by peeling and cubing it.
Cooking
- Place marinated chicken, water, sautéed ginger, garlic, and cubed papaya in the crockpot.
- Cook on low for 4-6 hours or until the chicken is tender.
- Add malunggay leaves (or spinach) in the last 10 minutes of cooking.
Notes
The soup can be refrigerated for up to 3 days or frozen. Always add fresh greens when reheating. If using soy sauce instead of fish sauce, adjust for saltiness.