Tender Chicken Tocino Recipe

a plate full of chicken tocino with red sauce on top, rice and fried egg on the side

This slow-cooked chicken tocino is tender and juicy, simmered in a sweet pineapple garlic sauce. Its glossy, sticky finish tastes just like classic Filipino tocino, making every bite rich, flavorful, and perfect for a comforting breakfast or a simple family meal.

Course Dinner

Cuisine Filipino

Prep Time 10

Cook Time 4

marinate 30

Total Time 4 40

Servings

Calories 297

Author Gina Dickson

Equipment

Slow Cooker (6 Quart with Temp Probe)

Ingredients

2 pounds chicken breast boneless skinless
1 cup pineapple juice
1/2 cup brown sugar
2 tablespoons soy sauce
1 teaspoon garlic powder
1/3 cup ketchup
2 teaspoons annatto powder paprika can be substituted
4 drops red jell food coloring
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons cornstarch

Instructions

Prep the Chicken

Slice the chicken breast into strips about two inches wide or into evenly sized pieces so they cook uniformly.
2 pounds chicken breast

Make the Marinade

In a large bowl or container, combine the pineapple juice, brown sugar, soy sauce, garlic powder, ketchup, annatto powder, red food coloring, salt, and black pepper.
1 cup pineapple juice, 1/2 cup brown sugar, 2 tablespoons soy sauce, 1 teaspoon garlic powder, 1/3 cup ketchup, 2 teaspoons annatto powder, 4 drops red jell food coloring, 1/2 teaspoon salt, 1/2 teaspoon black pepper
Add the chicken to the marinade and press it down so every piece is coated.
Cover tightly with a lid or plastic wrap and refrigerate for two to three hours.

Slow Cook the Chicken

Set the slow cooker to high heat.
Pour the entire chicken and marinade mixture into the slow cooker and cover with the lid.
Cook for three and a half hours without lifting the lid.

Thicken the Sauce

Add one third cup water to a jar with a lid, spoon in the cornstarch, and shake until fully dissolved.
3 tablespoons cornstarch
Remove the slow cooker lid and whisk the slurry into the sauce.
Cover again and cook for thirty minutes more until the sauce thickens.

Finish

Turn off the slow cooker, uncover, and serve the chicken hot.

Notes

Storage and Reheating

Room Temperature: Once cooked, the chicken tocino should not sit at room temperature for more than about 2 hours.
Refrigerator: Let leftovers cool, then store the chicken and sauce in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Cool the chicken tocino completely, then freeze it with some sauce in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently over low heat with a splash of water or pineapple juice, or use the microwave in short bursts, stirring between each one so the chicken warms without drying out. You can cook the chicken tocino a day ahead, then reheat it while you set the table and get ready for company.

Nutrition