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shoyu chicken in a crock pot with soy glaze

Slow Cooker Shoyu Chicken Recipe

Course Main Course
Cuisine Hawaiian
Keyword crock pot, crockpot chicken recipe, easy dinner, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Servings 6

Ingredients

  • 3 lbs chicken thighs skinless, bone-in or boneless
  • 1 cup soy sauce shoyu
  • 1 cup brown sugar packed
  • 1 cup water or chicken broth
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon black pepper
  • Optional garnish: Sliced green onions and sesame seeds
  • Optional thickener: 2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions

  1. Place the chicken thighs in the bottom of your slow cooker.
  2. In a medium bowl, whisk together the soy sauce, brown sugar, water, minced garlic, grated ginger, and black pepper until the sugar is mostly dissolved.
  3. Pour the sauce mixture over the chicken, ensuring all pieces are well-coated.
  4. Cover the slow cooker and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken is very tender.
  5. If you prefer a thicker glaze, remove the chicken from the slow cooker and set it aside. Whisk the cornstarch slurry into the liquid remaining in the pot.
  6. Cover and cook on High for an additional 15 to 20 minutes until the sauce has thickened.
  7. Return the chicken to the slow cooker and toss it in the thickened sauce to coat.
  8. Serve the chicken over a bed of hot white rice, drizzling extra sauce over the top. Garnish with plenty of sliced green onions and sesame seeds.

Slow Cooker Tips

  1. Use thighs, not breasts, for more forgiving texture and better flavor after long cooking.
  2. Thighs remain moist and absorb the shoyu sauce deeply. Avoid overcooking on HIGH; check at the lower end of the time range.
  3. Keep the lid closed as much as possible. Each lift can add 15–20 minutes to cook time. If sauce tastes too salty, add a tablespoon of sugar or a splash of water/broth to balance it.
  4. If you prefer a caramelized finish, transfer cooked pieces to a baking sheet and broil for 2–4 minutes after glazing. Store leftovers in the fridge for 3–4 days or freeze portions for up to 3 months.