Slow Cooker Chicken Caldereta

I’m always looking for something different to make with chicken; and also felt like having a cozy, comfort meal with my fam.  On top of this I was craving for some Filipino food.

I know that chicken caldereta (kalderetang manok, in Tagalog) has been done before,  so nothing new here, but, alas, if you know me well, I’m always experimenting with ingredients from the fridge and seasonings from the pantry; thus wanted to share my version with you…

Kaldereta is a popular dish in the Philippines, especially on Luzon Island. The common ingredients is goat shoulders with tomato paste and liver spread.  Kaldereta is originally a goat stew made with tomato sauce, potatoes, spices, liver spread, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines.  (Wikipedia source)

Copyright © 2013 Grace Clerc. All rights reserved.

Serves 4-5.


  • 1 1/2 lbs organic chicken cuts
  • 1/2 -1 can Vienna sausage, sliced or whole (to your discretion)
  • 3-4 small to medium organic carrot medley, chunks (or regular carrots)
  • 3-4 fingerling potatoes, chunks (or regular potatoes)
  • 1/2 cup organic peas (frozen, can, or fresh)
  • 1 tablespoon dice pimientos (or medium red bell peppers, sliced into strips)
  • 3 cloves garlic
  • 2 whole Serrano peppers
  • 1 medium onion, chopped
  • 1 sprig bay leaves
  • 1 cup organic vegetable broth
  • 1 can (250mg) organic tomato sauce/paste
  • 1 pkg chicken gizzards (or 1/2 can liver spread/pâté)
  • 1/2 tbsp cayenne pepper (or make it spicier, if you wish)
  • 1 cup cheese, shredded (American and/or sharp cheddar)
  • Tabasco hot sauce, kosher salt, and fresh ground pepper to taste 

Copyright © 2013 Grace Clerc. All rights reserved.Directions:

  1. In a slow cooker (or if you do not have one, you can also use a dutch oven), add the garlic, onions, diced pimientos, bay leaves, chicken cuts, chicken gizzards,broth, and tomato sauce/paste.  Set to cook on high for 4 hours (or until chicken is fully cooked, and the carrots, potatoes, and peas are just right.  I don’t like my vegetables ‘mushy’ but you can leave it to the full 4 hours, if you want the vegetables fully cooked, as well )
  2. After three hours pass, add the carrots and potatoes.
  3. At the last half hour, add the Serrano peppers, Vienna sausage, peas, and shredded cheese.
  4. Season with kosher salt, fresh ground pepper, cayenne pepper, and Tabasco hot sauce.

This dish can be eaten alone, with a warm French baguette, or best served with steamed rice.  Enjoy! -gcc