Slow Cooker Soy Sauce Chicken
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This slow cooker soy sauce chicken thighs recipe is simple, flavorful and very satisfying!
Chicken thighs are simmered in a sweet and tangy sauce. Made in a slow cooker or Crockpot, these chicken thighs are easy to prepare in advance.
Serve with fresh rice, quinoa, mashed potatoes, pasta or mashed sweet potatoes.
Slow Cooker Chicken With Soy Sauce
- Let the slow cooker (or Crockpot) do all the work with this easy chicken in sauce recipe!
- Perfect for busy weeknights or any potlucks to feed a larger crowd.
- Tender chicken thighs are simmerd in a delicious sweet and tangy sauce. Just dump ingredients in, then set it and forget it!
- Don’t have chicken thighs? This recipe also works great with budget-friendly chicken drumsticks!
- For more crockpot recipes try our barbecue chicken wings, classic family-friendly hamburger soup, sweet and delicious pineapple orange chicken, or crockpot beef stew served with mashed ptoatoes.
Recipe Ingredients
CHICKEN: This recipe uses 2 ½ lbs of bone-in skin-on chicken thighs, which equals about 8 pieces. You can also try this recipe with chicken drumsticks or chicken wings.
SAUCE: Brown sugar, water, garlic powder, ground ginger and allspice are added to the soy sauce base to create a simple but delicious sauce.
Note: This is not a thick sauce. If you would like it thicker you can try adding cornstarch.
VARIATIONS: For anyone watching their sodium content, choose a low-sodium soy sauce or coconut aminos for a soy sauce alternative. Brown sugar can be replaced with coconut sugar, honey or sugar-free monkfruit sweetener.
How To Make Slow Cooker Soy Sauce Chicken Thighs
This recipe couldn’t be easier! It’s perfect for busy weeknights. Here’s a quick overview with full instructions in the recipe card at the bottom of this post.
- Mix sauce ingredients together and pour into the slow cooker (aka crockpot). Add chicken thighs and coat them with the sauce.
- Place chicken skin side down and cook for 2 hours. Flip the chicken and cook an additional 30 minutes.
- Serve with rice and enjoy!
Leftover chicken can be stored in an airtight container in the fridge for up to 3-4 days. I recommend storing the rice, pasta or quinoa separately.
Chicken can be reheated in the microwave for 1-2 minutes, or heated in the oven at 375°F until warmed through.
Recipe Tips
- Chicken thighs should be defrosted before adding to the slow cooker.
- Make sure to place all thighs skin side down for the first two hours.
- Leftover sauce in the slow cooker can be drizzled overtop of chicken, rice, pasta, quinoa or mashed potatoes.
- Serve chicken thighs with a simple salad like our kale caesar salad or simple garden salad with herb dressing. Eat with a side dish like our crispy rosemary garlic potatoes or garlic green beans.
More Chicken Thigh Recipes
- Chicken Thighs In Mushroom Sauce is a delicious one-pot meal.
- Air Fryer Chicken Thighs are crispy outside and tender inside.
- Oven Fried Chicken are fried in the oven with an easy coating and butter.
- Dijon Thyme Baked Chicken are baked in the oven in a delicious sauce.
- Six Healthy Chicken Marinades for easy dinners can be used with any chicken cut.
Slow Cooker Soy Sauce Chicken
Ingredients
- 1 cup low sodium soy sauce - or coconut aminos
- ½ cup brown sugar - or coconut sugar
- ¼ cup water
- 1 Tbsp garlic powder
- 1 tsp ground ginger
- ½ tsp all spice
- 2 ½ lbs chicken thighs - bone-in skin on
Instructions
- Mix the sauce ingredients together in a bowl, soy sauace, brown sugar, water, garlic powder, ground ginger,and allspice.
- Pour the sauce into the slow cooker. Add the chicken on top and flip them to coat both sides. Place each chicken thigh skin side down. Cover with the lid and cook on high for 2 hours.
- After 2 hours, stir and flip the chicken thighs skin side up. Cover with the lid and cook an additional 30 minutes, or until chicken is fully cooked and no longer pink on the inside.
- Serve the chicken with rice, quinoa or pasta. Green onions and sprinkled sesame seeds can be used for garnish. Drizzle extra sauce from the slow cooker on top. Serve and enjoy!
Recipe Notes:
- Note: This is not a thick sauce. If you would like it thicker you can try adding cornstarch when you mix ingredients to make the sauce.
- Chicken thighs should be defrosted before adding to the slow cooker.
- Make sure to place all thighs skin side down for the first two hours.
Nutrition
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Welcome to Andi Anne! Here we focus on simple recipes that are easy to follow with lots of images to guide you along the way! We’ve created over 500 recipes for you to explore and try out in your own kitchen.
