Sunday, December 9, 2012

Slow Cooker Brown Chicken

Made this a couple days ago and it turned out alright. Leftovers tasted even better. Search on 'shoyu chicken' turns up all sorts of recipes with different ratios and some slight variations in ingredients. Hard to go wrong it seems.
  • 1 c soy sauce (shoyu)
  • 1 c brown sugar
  • 1 c water *
  • 1/2 c sake
  • 4 garlic cloves, minced
  • 1" ginger, sliced
  • value pack of skinless (boneless) chicken thighs
  1. Combine everything but the chicken.
  2. Place thighs in slow cooker dish. Pour sauce over. Add extra water to cover thighs (for 16 thighs I added 1 c water). Note that they float so some will not be fully covered.
  3. Cook on low for 6-8 hours, turning chicken once (I turned after 4 hours).
  4. Serve with rice and veggies.


- add chopped scallions
- add 1 T vinegar

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