Slow Cooker Chicken Tinola
A comforting and easy-to-make chicken soup infused with ginger and served with leafy greens, perfect for chilly days.
Servings: 6 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 4 pieces bone-in chicken thighs Skin on is fine; you can skim later if desired.
- 1 cup fresh ginger Sliced into coins or matchsticks.
- 1 large onion Chopped.
- 4 cloves garlic Lightly smashed or minced.
- 2 tablespoons fish sauce Start small, adjust later.
- 6 cups chicken broth or water Broth gives a head start; water works too.
- 1 medium green papaya or chayote Peeled and chunked.
- 4 cups leafy greens Malunggay, spinach, or baby bok choy.
- to taste salt and pepper To finish.
- 1 optional calamansi or lemon For brightness if desired.
Instructions
Preparation
- If you have 5 extra minutes, sauté onion, garlic, and ginger in a little oil until softened, then scrape into the slow cooker.
- If short on time, toss the onion, garlic, and ginger straight into the slow cooker.
Cooking
- Add chicken pieces to the slow cooker and pour in broth or water until mostly covered.
- Add fish sauce and a bit of pepper. Hold off on salt until the end.
- Cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
Final Steps
- Add green papaya or chayote in the last 1.5 to 2 hours on Low, or in the last 45 to 60 minutes on High.
- Taste the broth and adjust with fish sauce or salt if needed.
- Add leafy greens in the last 3 to 5 minutes, stirring to wilt them.
Serving
- Serve hot with rice.
- Skim any foam or excess fat as desired.
Notes
This soup is flexible; feel free to customize with different greens or light options. Allow flavors to deepen as it sits.