1Drop two to three pounds of boneless skinless chicken thighs into a slow cooker and spread them out evenly on the bottom.
2In a separate bowl, mix one cup of soy sauce (or coco aminos), one cup of brown sugar, a quarter cup of sliced green onions, four or five chopped garlic cloves, a healthy pinch of black pepper, and one cup of water.
3Whisk all the sauce ingredients together.
4Pour the whisked sauce all over the chicken thighs in the slow cooker.
5Add a piece of peeled ginger to the slow cooker.
6Put the lid on the slow cooker and set it to low for three to four hours.
7Check if the chicken is done by trying to pick it up with a fork; if it falls apart, it's ready.
8Serve the shoyu chicken over a bowl of fresh steamed rice.
9Pour some of the sauce from the slow cooker over the chicken and rice.
10Garnish with more green onions and toasted sesame seeds, if desired.
Ingredients
2 lbs boneless skinless chicken thighs
3 lbs boneless skinless chicken thighs
1 cup soy sauce
1 cup brown sugar
0.25 cup sliced green onions
4 chopped garlic cloves
5 chopped garlic cloves
1 pinch black pepper
1 cup water
1 piece peeled ginger
1 bowl fresh steamed rice
0 green onions
0 toasted sesame seeds
Equipment
slow cookerwhiskforkbowl
Tips
You can mix the sauce directly in the slow cooker.
The chicken is done when it falls apart easily with a fork.