Chicken Tinola — A Filipino Classic I Actually Crave
Let’s be honest — there’s a lot of noise online about food that’s “healing,” “comforting,” or “soulful.”
But this one?
It’s not trending.
It’s not reinvented.
It’s just Tinola — and I’ve eaten it my whole life.
I grew up with this soup. My mum made it constantly.
And after I had my third baby, she filled my freezer with tubs of it.
Practical, thoughtful food. That’s what Tinola is.
It’s one of the few traditional Filipino dishes that hasn’t been overly influenced by Spanish, Chinese or American colonisation.
No sugar. No breading. No over complication.
Chicken on the bone, garlic, ginger, onion, a few vegetables, and greens like malunggay (if you can find it — if not, spinach is totally fine).
So, What Is Chicken Tinola?
Tinola is one of the OGs of Filipino cooking.
It’s light, gingery, and full of simple ingredients.
Traditionally, it’s made with:
-
Chicken on the bone (legs, wings or a whole chicken)
-
Onion, garlic, ginger
-
Green papaya or choko
-
Malunggay (aka Moringa — packed with iron and used for generations for its health benefits)
-
Water or broth
-
Fish sauce, salt, and pepper
It’s not a fusion dish. It’s not trying to be anything other than what it is.
And that’s the point.
How I Made Mine (Because Life Happens)
I had a day out planned. One of the kids woke up sick.
There was a whole chicken in the fridge and I didn’t want it going to waste.
So I made Tinola in the slow cooker — and it turned out perfectly.
Slow Cooker Whole Chicken Tinola
A Filipino soup — warm & nourishing.
Ingredients:
• 1 whole chicken (about 1.5–2 kg), skin-on, cleaned
• 1 tbsp olive oil
• Salt & pepper
• 1 large brown onion, chopped
• 1 whole bulb of garlic, crushed or smashed
• 1 large knob of ginger, peeled and sliced
• 2 litres water
• ¼ to ½ cup fish sauce (adjust to taste)
• 1–2 fresh choko (peeled, core removed, sliced into wedges)
• You can substitute or combine with green papaya if preferred
• 2 large handfuls of fresh spinach (or traditional malunggay leaves if available)
• Optional: Cooked rice, to serve
• Optional: Fried garlic or onion to top
Instructions:
1. Brown the Chicken:
Preheat your oven to 200°C (390°F).
Place the whole chicken in a roasting pan, drizzle with olive oil, and season with salt and pepper.
Roast for 25–30 minutes or until lightly browned. This step adds depth of flavour and a richer broth.
2. Prep the Slow Cooker:
Carefully transfer the browned chicken to your slow cooker.
Add the chopped onion, crushed garlic, and sliced ginger.
Pour in the water and fish sauce. Cover and cook on low for 6–8 hours, or until the chicken is tender and falling off the bone.
3. Prepare the Choko:
About an hour before serving, peel the choko (its skin can be waxy), slice it in half, remove the inner core and seeds, and cut into wedges.
Add to the slow cooker and let it soften in the broth for about 45–60 minutes.
Tip: Green papaya is traditionally used too — you can use one or the other, or both.
4. Finish with Greens:
Just before serving, stir in fresh spinach or malunggay leaves. Let them wilt in the heat of the broth for 2–3 minutes.
5. To Serve:
Ladle hot soup into bowls with a portion of chicken, choko, and broth.
Serve with steamed rice and optional fried garlic or onion on top for extra flavour.
Notes:
• This soup is perfect for sick days, postpartum healing, or whenever your body needs comfort.
• Malunggay (Moringa) is traditionally used in Tinola and is rich in iron and immune-boosting nutrients. If you can find it fresh or frozen, it’s beautiful in this dish.
Why I'm Sharing This
Because so many of you have messaged me lately saying, “I want to cook more Filipino food but I don’t know where to start.”
Start here.
Not every dish has to be complicated.
Not every recipe has to be fusion.
Not everything needs to go viral.
Sometimes it’s just about learning the basics — the kind of food our mums knew how to cook without checking Instagram first.
Want More?
If you loved this recipe, you’ll probably love what’s inside my Filipino cookbook.
It’s a mix of traditional recipes, the modern spins I’ve made my own, and dishes that’ll help you bring more Filipino food into your kitchen — without overthinking it.