29 Delicious Filipino Crock Pot Recipe Creations

Craving the vibrant flavors of Filipino cuisine but short on time? Your trusty crock pot is about to become your new best friend! We’ve gathered 29 mouthwatering recipes that bring the heart and soul of the Philippines right to your kitchen with minimal effort. From rich, savory stews to tender, slow-cooked meats, get ready to fall in love with these incredibly easy and delicious creations. Let’s dive in!

Slow-Cooked Pork Adobo

Crafting the perfect slow-cooked pork adobo requires patience and attention to detail, but the reward is a deeply flavorful Filipino classic that falls effortlessly off the bone. This methodical approach ensures even the newest cook can achieve tender, savory success. Let’s begin by gathering our ingredients.

Ingredients

– 2 pounds of well-marbled pork shoulder, cut into 2-inch cubes
– 1 cup of premium soy sauce
– 1 cup of cane vinegar
– 8 cloves of fresh garlic, crushed
– 2 tablespoons of whole black peppercorns
– 3 pieces of fragrant dried bay leaves
– 1 cup of water
– 2 tablespoons of rich honey

Instructions

1. Place the 2-inch pork shoulder cubes into a large, heavy-bottomed Dutch oven.
2. Pour 1 cup of premium soy sauce and 1 cup of cane vinegar over the pork.
3. Add the 8 crushed garlic cloves, 2 tablespoons of whole black peppercorns, and 3 fragrant dried bay leaves to the pot.
4. Pour in 1 cup of water and stir all ingredients until the pork is fully submerged.
5. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low.
6. Cover the pot and simmer gently for 90 minutes, resisting the urge to stir to prevent the vinegar from curdling.
7. After 90 minutes, remove the lid and stir in 2 tablespoons of rich honey until fully dissolved.
8. Continue simmering uncovered for another 30 minutes, or until the sauce has reduced by half and coats the back of a spoon.
9. Test the pork for doneness by pressing a cube with a fork; it should shred easily with no resistance.
10. Remove the pot from heat and let rest for 10 minutes before serving. The pork becomes meltingly tender, with a perfect balance of salty soy and tangy vinegar that permeates every fiber. Serve it over jasmine rice to soak up the rich sauce, or shred it for tacos with a crisp cabbage slaw for a delightful texture contrast.

Crock Pot Chicken Tinola

Sometimes the most comforting meals come from the simplest preparations, and this Crock Pot Chicken Tinola delivers both convenience and authentic Filipino flavor with minimal effort. Set your slow cooker to do the work while you go about your day, returning to a nourishing broth that warms both body and soul.

Ingredients

• 2 pounds bone-in chicken thighs with golden skin
• 1 tablespoon fragrant minced garlic
• 1 tablespoon freshly grated ginger root
• 1 medium yellow onion, thinly sliced into half-moons
• 4 cups rich chicken broth
• 2 tablespoons premium fish sauce
• 2 cups fresh spinach leaves
• 1 cup sliced green papaya with firm texture
• 1 teaspoon freshly cracked black pepper

Instructions

1. Place 2 pounds bone-in chicken thighs skin-side up in your slow cooker insert, arranging them in a single layer.
2. Scatter 1 tablespoon fragrant minced garlic and 1 tablespoon freshly grated ginger root evenly over the chicken pieces.
3. Arrange 1 medium thinly sliced yellow onion around the chicken, creating a flavorful base layer.
4. Pour 4 cups rich chicken broth and 2 tablespoons premium fish sauce over the ingredients, ensuring the liquid covers about halfway up the chicken.
5. Cover the slow cooker and set it to cook on LOW heat for 6 hours, which allows the flavors to develop fully without overcooking the chicken.
6. After 6 hours, carefully remove the lid and add 1 cup sliced green papaya, submerging it in the hot broth.
7. Replace the lid and continue cooking on LOW for exactly 45 minutes, until the papaya becomes tender but still holds its shape.
8. Stir in 2 cups fresh spinach leaves and 1 teaspoon freshly cracked black pepper, allowing the spinach to wilt for about 3 minutes in the residual heat.
9. Use tongs to remove the chicken thighs and transfer them to a cutting board to rest for 5 minutes before serving.

Here the tender chicken falls effortlessly from the bone while the green papaya maintains a satisfying bite against the silky spinach. The ginger-forward broth carries subtle heat that builds with each spoonful, making this perfect served over jasmine rice to soak up every last drop of the aromatic liquid.

Easy Filipino Beef Kaldereta

Tender, comforting, and bursting with vibrant Filipino flavors, this beef kaldereta recipe transforms humble ingredients into a spectacular one-pot meal that will have your family asking for seconds. Think of it as your new go-to Sunday dinner—hearty, satisfying, and surprisingly simple to master from your own kitchen.

Ingredients

– 2 pounds well-marbled beef chuck, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 red bell pepper, sliced into thin strips
– 1 cup crushed San Marzano tomatoes
– 1 cup full-fat coconut milk
– 1/2 cup smooth peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon apple cider vinegar
– 1 teaspoon finely ground black pepper
– 1 bay leaf
– 1 cup frozen green peas

Instructions

1. Pat 2 pounds of well-marbled beef chuck completely dry with paper towels to ensure proper browning.
2. Heat 3 tablespoons of rich extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear beef cubes in a single layer for 3 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Reduce heat to medium and add 1 finely diced large yellow onion, cooking for 4 minutes until translucent.
5. Stir in 4 minced cloves of fresh garlic and cook for 1 minute until fragrant but not browned.
6. Add 1 sliced red bell pepper and cook for 2 minutes until slightly softened.
7. Pour in 1 cup of crushed San Marzano tomatoes, scraping any browned bits from the bottom of the pot.
8. Add 1 cup of full-fat coconut milk, 1/2 cup of smooth peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, 1 teaspoon of finely ground black pepper, and 1 bay leaf.
9. Bring the mixture to a gentle boil, then immediately reduce heat to low.
10. Cover and simmer for 90 minutes, stirring occasionally, until the beef is fork-tender.
11. Stir in 1 cup of frozen green peas and cook uncovered for 5 minutes until heated through.
12. Remove the bay leaf before serving. Aromatic and deeply satisfying, this kaldereta boasts melt-in-your-mouth beef in a creamy, slightly nutty sauce that clings perfectly to steamed rice. The vibrant green peas add pops of sweetness that balance the rich tomato base, making it ideal for serving in shallow bowls with crusty bread for dipping into every last bit of sauce.

Tender Ginataang Manok

Haven’t you been searching for that perfect comfort dish that feels both exotic and familiar? Tender Ginataang Manok brings together the creamy richness of coconut milk with savory chicken in a Filipino classic that’s surprisingly simple to master. Let me guide you through each step to create this soul-warming meal in your own kitchen.

Ingredients

– 1.5 pounds bone-in chicken thighs with golden skin
– 1 cup rich coconut cream from the first press
– 2 cups creamy coconut milk
– 3 cloves aromatic garlic, finely minced
– 1 medium yellow onion, thinly sliced
– 2 tablespoons premium fish sauce
– 1 thumb-sized piece of fresh ginger, julienned
– 2 fresh long green chilies
– 1 cup vibrant spinach leaves
– 2 tablespoons neutral vegetable oil

Instructions

1. Heat 2 tablespoons of neutral vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
2. Pat 1.5 pounds of bone-in chicken thighs completely dry with paper towels to ensure crispy browning.
3. Place chicken skin-side down in the hot oil and cook undisturbed for 6-8 minutes until the skin turns deep golden brown and releases easily from the pot.
4. Flip chicken thighs and cook for another 4 minutes until lightly browned on the other side, then transfer to a clean plate.
5. Add 1 thinly sliced medium yellow onion to the same pot and cook for 3 minutes until translucent and fragrant.
6. Stir in 3 cloves of finely minced aromatic garlic and 1 thumb-sized piece of julienned fresh ginger, cooking for 1 minute until fragrant but not browned.
7. Pour in 2 cups of creamy coconut milk and 2 tablespoons of premium fish sauce, scraping the bottom of the pot to incorporate all the flavorful browned bits.
8. Return the browned chicken thighs to the pot, arranging them in a single layer and ensuring they’re partially submerged in the liquid.
9. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer.
10. Cover the pot and simmer for 25 minutes, checking occasionally to ensure the liquid maintains gentle bubbling.
11. Uncover the pot and pour in 1 cup of rich coconut cream, stirring gently to combine without breaking the chicken pieces.
12. Add 2 fresh long green chilies whole to infuse subtle heat without overwhelming spiciness.
13. Continue simmering uncovered for 10 minutes until the sauce thickens slightly and coats the back of a spoon.
14. Stir in 1 cup of vibrant spinach leaves and cook for just 1 minute until wilted but still bright green.
15. Remove from heat and let rest for 5 minutes to allow the flavors to meld and the chicken to absorb more sauce.

During those final minutes of resting, the chicken becomes incredibly tender while the sauce develops its signature creamy texture. The combination of rich coconut, savory fish sauce, and aromatic ginger creates layers of flavor that make this dish unforgettable. Consider serving it over jasmine rice to soak up every drop of the luxurious sauce, or pair it with crusty bread for a comforting meal that transports you straight to the Philippines.

Crockpot Sinigang na Baboy

Just imagine coming home to the comforting aroma of tangy tamarind and tender pork simmering all day. Crockpot Sinigang na Baboy transforms this Filipino classic into an effortless slow-cooked masterpiece that practically makes itself while you go about your day. This method yields fall-apart pork and perfectly cooked vegetables with minimal hands-on effort.

Ingredients

– 2 pounds bone-in pork shoulder, cut into 2-inch chunks
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 large ripe tomatoes, quartered
– 8 cups water
– 1 packet (1.4 oz) tamarind soup mix
– 1 pound fresh baby bok choy, roots trimmed
– 1 cup fresh green beans, ends trimmed and cut into 2-inch pieces
– 1 medium daikon radish, peeled and sliced into ½-inch rounds
– 2 tablespoons fish sauce
– 1 teaspoon freshly cracked black pepper

Instructions

1. Place 2 pounds of bone-in pork shoulder chunks in the bottom of your 6-quart slow cooker.
2. Scatter 1 large thinly sliced yellow onion and 3 minced garlic cloves over the pork.
3. Arrange 2 quartered ripe tomatoes around the edges of the slow cooker.
4. Pour 8 cups of water over all ingredients until completely submerged.
5. Stir in 1 packet of tamarind soup mix until fully dissolved.
6. Add 2 tablespoons of fish sauce and 1 teaspoon of freshly cracked black pepper.
7. Cover and cook on LOW heat for 7 hours until pork is fork-tender.
8. After 7 hours, add 1 medium daikon radish slices and cook for 30 more minutes.
9. Add 1 cup of fresh green beans and cook for 15 minutes until crisp-tender.
10. Finally, add 1 pound of fresh baby bok choy and cook for 5 minutes until just wilted.
11. Carefully skim off any excess fat from the surface using a large spoon.
12. Taste the broth and adjust seasoning with additional fish sauce if needed.

Velvety pork melts away from the bone while the daikon radish absorbs the tangy broth, creating juicy bursts of flavor. The green beans maintain a satisfying crunch against the silky bok choy leaves. Serve this steaming bowl over jasmine rice to soak up every drop of the vibrant, sour broth that defines this comforting dish.

Hearty Filipino Pork Menudo

Many home cooks find comfort in traditional stews, and this Filipino Pork Menudo delivers both familiar flavors and exciting new tastes. Mastering this dish means learning to layer ingredients methodically, creating a rich harmony in your pot. Follow each step carefully to achieve that perfect balance of savory pork, sweet vegetables, and tangy tomato sauce.

Ingredients

– 2 pounds boneless pork shoulder, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 2 medium ripe tomatoes, chopped
– 1 cup sweet red bell pepper, diced
– 1 cup firm potatoes, cubed
– 1 cup crisp carrots, cubed
– 1 cup frozen green peas
– 1/2 cup sweet raisins
– 1/4 cup soy sauce
– 2 cups rich tomato sauce
– 1 cup pork or chicken broth
– 2 dried bay leaves
– 1 teaspoon freshly ground black pepper

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 2 pounds of cubed pork shoulder and sear for 8-10 minutes until all sides develop a deep golden-brown crust.
3. Transfer the seared pork to a clean plate, leaving the rendered fat in the pot.
4. Add the remaining 1 tablespoon of olive oil to the pot and sauté 1 finely diced yellow onion for 4-5 minutes until translucent.
5. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
6. Add 2 chopped ripe tomatoes and cook for 3-4 minutes until they break down and release their juices.
7. Return the seared pork to the pot along with any accumulated juices.
8. Pour in 1/4 cup soy sauce and stir to coat all ingredients evenly.
9. Add 2 cups rich tomato sauce, 1 cup pork broth, and 2 dried bay leaves, stirring to combine.
10. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
11. Add 1 cup cubed potatoes and 1 cup cubed carrots, submerging them in the sauce.
12. Cover and continue simmering for 20 minutes until vegetables are fork-tender.
13. Stir in 1 cup diced red bell pepper, 1 cup frozen green peas, and 1/2 cup sweet raisins.
14. Season with 1 teaspoon freshly ground black pepper and cook uncovered for 10 minutes until peppers soften slightly.
15. Remove the bay leaves before serving.

For the perfect finish, this stew develops a wonderful thick gravy that clings to each tender pork cube. The sweet raisins provide surprising bursts of flavor against the savory tomato base, while the vegetables maintain just enough texture to complement the meltingly soft meat. Serve it over steamed jasmine rice to soak up every last drop of the rich sauce, or spoon it into warm tortillas for a creative Filipino-Mexican fusion dinner.

Slow Cooker Kare-Kare

Slowly simmering this Filipino classic in your slow cooker transforms tough cuts into melt-in-your-mouth perfection while allowing the complex peanut sauce to develop incredible depth. Simply gather your ingredients in the morning, and come home to a comforting, restaurant-quality stew that fills your kitchen with an irresistible nutty aroma. This hands-off method makes achieving authentic kare-kare flavor surprisingly accessible for busy weeknights.

Ingredients

• 2 pounds beef oxtail, cut into 2-inch segments
• 1 cup creamy natural peanut butter
• 1/4 cup toasted rice flour
• 6 cups rich beef broth
• 1 large yellow onion, finely diced
• 4 cloves fresh garlic, minced
• 2 tablespoons fish sauce
• 1 large eggplant, sliced into 1-inch rounds
• 1 bunch fresh Chinese long beans, cut into 3-inch lengths
• 1 medium banana heart, sliced and soaked in water
• 2 tablespoons annatto powder
• 1 tablespoon neutral vegetable oil

Instructions

1. Heat 1 tablespoon neutral vegetable oil in a large skillet over medium-high heat until shimmering.
2. Season 2 pounds beef oxtail segments generously with salt and sear for 3-4 minutes per side until deeply browned.
3. Transfer the seared oxtail to your slow cooker insert.
4. Add 1 finely diced large yellow onion and 4 minced fresh garlic cloves to the same skillet, sautéing for 2 minutes until fragrant.
5. Sprinkle 2 tablespoons annatto powder over the onions and garlic, stirring constantly for 30 seconds to bloom the color.
6. Pour the annatto-infused onion mixture over the oxtail in the slow cooker.
7. Whisk together 1 cup creamy natural peanut butter, 1/4 cup toasted rice flour, and 6 cups rich beef broth in a large bowl until completely smooth.
8. Pour the peanut sauce mixture over the oxtail and aromatics in the slow cooker.
9. Stir in 2 tablespoons fish sauce until well incorporated.
10. Cover and cook on LOW heat setting for 8 hours until the oxtail is fork-tender.
11. Add 1 sliced large eggplant, 1 bunch fresh Chinese long beans, and 1 prepared medium banana heart during the final hour of cooking.
12. Test the vegetables after 45 minutes – they should be tender but still hold their shape.
13. Adjust seasoning with additional fish sauce if needed before serving.

Unbelievably tender oxtail falls away from the bone into the luxuriously thick, nutty sauce that clings perfectly to steamed rice. The slight bitterness from the banana heart and eggplant balances the rich peanut base beautifully, while the long beans provide satisfying texture contrast. For an authentic experience, serve with a small dish of bagoong (shrimp paste) on the side to add salty complexity to each bite.

Savory Crock Pot Chicken Afritada

Haven’t you wished for a comforting Filipino-inspired dish that practically cooks itself while filling your home with incredible aromas? Savory Crock Pot Chicken Afritada delivers tender chicken simmered in a rich tomato-based sauce with colorful vegetables, making it the perfect hands-off meal for busy weeknights. Let’s walk through this simple process together, step by step, so you can create this flavorful masterpiece with confidence.

Ingredients

– 2 pounds bone-in chicken thighs
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 red bell pepper, cut into 1-inch squares
– 1 green bell pepper, cut into 1-inch squares
– 2 large Yukon Gold potatoes, cubed into 1-inch pieces
– 2 medium carrots, sliced into ½-inch rounds
– 1 cup frozen sweet peas
– 1 (15-ounce) can crushed tomatoes
– ¼ cup soy sauce
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1 teaspoon freshly ground black pepper
– 2 bay leaves
– 2 cups chicken broth

Instructions

1. Place 2 pounds bone-in chicken thighs in the bottom of your 6-quart crock pot.
2. Add 1 large yellow onion, finely diced, distributing it evenly around the chicken.
3. Sprinkle 4 cloves fresh garlic, minced, over the onion and chicken.
4. Arrange 1 red bell pepper, cut into 1-inch squares, and 1 green bell pepper, cut into 1-inch squares, around the chicken pieces.
5. Add 2 large Yukon Gold potatoes, cubed into 1-inch pieces, and 2 medium carrots, sliced into ½-inch rounds, to the crock pot.
6. Pour 1 (15-ounce) can crushed tomatoes over the vegetables and chicken.
7. Add ¼ cup soy sauce, 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1 teaspoon freshly ground black pepper to the mixture.
8. Place 2 bay leaves on top of the ingredients.
9. Pour 2 cups chicken broth into the crock pot, ensuring all ingredients are submerged.
10. Cover the crock pot with its lid and cook on LOW heat for 6 hours until the chicken reaches an internal temperature of 165°F.
11. Carefully remove the chicken thighs using tongs and shred the meat with two forks, discarding the bones.
12. Return the shredded chicken to the crock pot.
13. Add 1 cup frozen sweet peas to the mixture and stir gently to combine.
14. Cover and cook for an additional 15 minutes until the peas are tender but still bright green.
15. Remove and discard the bay leaves before serving.

Knowing how the chicken becomes fall-off-the-bone tender while the potatoes absorb the savory tomato sauce makes this dish truly special. The colorful bell peppers retain just enough crunch to contrast with the soft carrots, creating wonderful textural variety. Serve this vibrant stew over steamed jasmine rice or with crusty bread to soak up every last drop of the rich, umami-packed sauce.

Flavorful Slow-Cooked Bicol Express

Just imagine coming home to the irresistible aroma of tender pork simmering in creamy coconut milk with just the right amount of spicy kick. Journey with me through this simplified version of Bicol Express that transforms humble ingredients into a spectacular Filipino comfort dish using your slow cooker.

Ingredients

– 2 pounds pork shoulder, cut into 1-inch cubes
– 1 cup rich coconut cream
– 1 cup unsweetened coconut milk
– 6 fresh Thai chilies, thinly sliced
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 3 tablespoons soy sauce
– 2 tablespoons shrimp paste
– 1 tablespoon fresh ginger, grated
– 1 teaspoon freshly ground black pepper
– 2 tablespoons coconut oil
– 1 red bell pepper, sliced into thin strips

Instructions

1. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat until shimmering.
2. Add 2 pounds of cubed pork shoulder and sear for 4-5 minutes until golden brown on all sides.
3. Transfer the seared pork to your slow cooker insert using tongs.
4. In the same skillet, sauté 1 diced yellow onion for 3 minutes until translucent.
5. Add 4 minced garlic cloves and 1 tablespoon of grated ginger, cooking for 1 minute until fragrant.
6. Stir in 2 tablespoons of shrimp paste and cook for 30 seconds to release its umami flavor.
7. Pour this aromatic mixture over the pork in the slow cooker.
8. Add 1 cup of coconut cream, 1 cup of coconut milk, 3 tablespoons of soy sauce, and 1 teaspoon of black pepper to the slow cooker.
9. Gently stir all ingredients until well combined.
10. Cover and cook on LOW heat for 6 hours until the pork becomes fork-tender.
11. During the final 30 minutes of cooking, add 6 sliced Thai chilies and 1 sliced red bell pepper.
12. Stir gently to incorporate the fresh vegetables.
13. Cook uncovered for the remaining 30 minutes to allow the sauce to thicken slightly.
14. Taste the sauce and adjust seasoning if needed before serving. Knowing how the creamy coconut milk beautifully tames the fiery chilies creates a perfect balance that makes this dish unforgettable. The pork becomes so tender it practically melts in your mouth, while the bell peppers add a delightful crunch. Consider serving it over jasmine rice or with crusty bread to soak up every last drop of the flavorful sauce.

Tender Kulinaryo Sinampalukang Manok

When you’re craving something both tangy and comforting, this Filipino chicken soup delivers incredible depth with its signature sour broth. We’ll build this dish methodically, starting with a flavorful base and finishing with tender chicken that practically falls off the bone.

Ingredients

– 2 tablespoons rich golden cooking oil
– 1 large yellow onion, thinly sliced into half-moons
– 4 cloves fresh garlic, finely minced
– 2 pounds bone-in chicken thighs, skin removed
– 8 cups clear chicken broth
– 1 cup tamarind pulp, seeds removed
– 2 tablespoons fish sauce
– 2 cups fresh spinach leaves, thoroughly washed
– 2 long green chili peppers, left whole
– 1 teaspoon freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of golden cooking oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add thinly sliced yellow onion and cook until translucent and slightly golden, approximately 5 minutes, stirring occasionally.
3. Stir in finely minced fresh garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Place 2 pounds of skinless bone-in chicken thighs in the pot in a single layer and brown for 3 minutes per side until golden.
5. Pour in 8 cups of clear chicken broth, scraping any browned bits from the bottom of the pot for extra flavor.
6. Add 1 cup of seedless tamarind pulp and 2 tablespoons of fish sauce, stirring to dissolve the tamarind completely.
7. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 45 minutes until chicken is fork-tender.
8. Skim off any foam or excess fat that rises to the surface during simmering for a cleaner-tasting broth.
9. Stir in 2 cups of fresh spinach leaves and 2 whole green chili peppers, cooking just until spinach wilts, about 2 minutes.
10. Season with 1 teaspoon of freshly cracked black pepper, then remove from heat.
11. Let the soup rest for 5 minutes before serving to allow flavors to meld together. Our final soup boasts tender chicken that easily separates from the bone, swimming in a beautifully balanced broth that’s both tangy from the tamarind and savory from the fish sauce. Serve it over steamed jasmine rice to soak up every drop, or enjoy it as a comforting standalone soup that’s particularly satisfying on cooler evenings.

Filipino Lechon Paksiw in a Slow Cooker

Oftentimes, the best comfort foods are those that transform leftovers into something spectacularly delicious. Our Filipino Lechon Paksiw recipe does exactly that—taking leftover roast pork and turning it into a tangy, savory stew that practically cooks itself in your slow cooker. You’ll be amazed how this methodical approach yields such complex flavors with minimal effort.

Ingredients

– 2 pounds leftover lechon or roast pork, cut into 2-inch chunks
– 1 cup Filipino cane vinegar
– 1/2 cup soy sauce
– 1/4 cup dark brown sugar
– 6 cloves garlic, finely minced
– 1 medium yellow onion, thinly sliced
– 2 bay leaves
– 1 teaspoon whole black peppercorns
– 1 cup pork or chicken broth

Instructions

1. Place 2 pounds of leftover lechon chunks into your slow cooker insert.
2. Pour 1 cup Filipino cane vinegar over the pork to help tenderize the meat.
3. Add 1/2 cup soy sauce for that essential savory depth.
4. Sprinkle 1/4 cup dark brown sugar to balance the acidity.
5. Scatter 6 cloves of finely minced garlic throughout the mixture.
6. Arrange 1 thinly sliced medium yellow onion over the pork.
7. Tuck 2 bay leaves into the liquid for aromatic complexity.
8. Add 1 teaspoon whole black peppercorns for subtle heat.
9. Pour 1 cup pork or chicken broth until the pork is nearly submerged.
10. Gently stir all ingredients to ensure even distribution.
11. Cover the slow cooker and set it to cook on LOW heat for 6 hours.
12. After 3 hours of cooking, carefully lift the lid and stir the mixture once.
13. Continue cooking undisturbed for the remaining 3 hours.
14. Check that the pork shreds easily with a fork at the 6-hour mark.
15. Remove and discard the bay leaves before serving.
16. Skim off any excess fat from the surface using a spoon.
17. Let the paksiw rest for 10 minutes to allow flavors to meld.
Tip: For deeper flavor, refrigerate overnight and reheat the next day.
Tip: If your sauce seems too thin, simmer uncovered for 15 minutes after cooking.
Tip: Always use whole peppercorns rather than ground pepper to avoid bitterness.
Ultimately, this slow-cooked paksiw delivers fall-apart tender pork swimming in a beautifully balanced sauce that’s both tangy and slightly sweet. The meat absorbs all the complex flavors while maintaining its structural integrity, creating that perfect contrast between silky sauce and substantial pork chunks. Consider serving it over jasmine rice with a side of pickled vegetables to cut through the richness, or use it as a filling for soft tacos with fresh cilantro and lime wedges for a creative fusion twist.

Succulent Crock Pot Laing

Often overlooked but incredibly rewarding, this slow-cooked Filipino classic transforms simple ingredients into a deeply comforting dish. Our Crock Pot Laing delivers complex flavors with minimal effort, making it perfect for busy weeknights when you want something special waiting for you. One of the best parts is how the taro leaves slowly absorb all the aromatic flavors while you go about your day.

Ingredients

– 8 ounces dried taro leaves
– 1 pound pork shoulder, cut into ½-inch cubes
– 1 large yellow onion, finely diced
– 6 cloves fresh garlic, minced
– 2 tablespoons ginger, freshly grated
– 2 cups rich coconut milk
– 1 cup coconut cream
– 3 tablespoons fish sauce
– 2 red chili peppers, whole
– 1 teaspoon freshly ground black pepper

Instructions

1. Place 8 ounces of dried taro leaves in a large bowl and cover completely with warm water, allowing them to rehydrate for 15 minutes until pliable but not mushy.
2. While the leaves soak, heat a large skillet over medium-high heat and brown 1 pound of cubed pork shoulder for 5-7 minutes until golden brown on all sides, creating flavorful fond in the pan.
3. Transfer the seared pork to your Crock Pot, leaving any rendered fat in the skillet.
4. In the same skillet, sauté 1 diced yellow onion for 3-4 minutes until translucent, then add 6 minced garlic cloves and 2 tablespoons of grated ginger, cooking for 1 more minute until fragrant.
5. Pour the onion-garlic mixture over the pork in the Crock Pot.
6. Drain the rehydrated taro leaves and gently squeeze out excess water, then layer them over the pork mixture.
7. Pour 2 cups of coconut milk and 3 tablespoons of fish sauce over the leaves, then add 2 whole red chili peppers and 1 teaspoon of black pepper.
8. Gently stir to combine all ingredients without breaking up the taro leaves too much.
9. Cover and cook on LOW for 6 hours or until the pork is fork-tender and the leaves have completely softened.
10. Stir in 1 cup of coconut cream during the last 30 minutes of cooking to create a luxurious, thickened sauce.
11. Taste and adjust seasoning if needed, remembering the flavors will continue to develop as it rests.

This traditional Filipino dish achieves a wonderful textural contrast between the silky taro leaves and tender pork chunks. The slow cooking process allows the coconut milk to reduce into a rich, creamy sauce that beautifully coats every bite. Try serving it over steamed jasmine rice or with crusty bread to soak up every last drop of the flavorful sauce.

Conclusion

Unleash the vibrant flavors of the Philippines right in your own kitchen with these 29 delicious Crock Pot creations! From comforting stews to savory adobo, there’s a perfect dish for every home cook. We hope you find a new family favorite. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire fellow food lovers!