Crock Pot Shoyu Chicken Recipe

Serves 6-8
(Printable Version)

3 lbs chicken (thighs and drumsticks)
1 cup soy sauce
1/2 cup brown sugar
6 cloves garlic 
3-4 inches of ginger (peeled)
2 cups chicken broth
2 tablespoons corn starch diluted in 1/2 cup warm water
1 tablespoon honey
cilantro for garnish

Mix the soy sauce and brown sugar in a medium bowl. Using a food processer chop the garlic and ginger together. Add the chopped garlic and ginger to the soy sauce and brown sugar and mix well. Rub the soy sauce, sugar, garlic,ginger mixture on the chicken pieces and place the chicken in a large crock pot. Pour the chicken broth and the diluted corn starch on top of the chicken. Drizzle with honey. Cook for 6 hours on high. Use chopped cilantro for garnish and serve with rice.

Sundays are my crock pot days. I know, it's totally Mormon of me. It is awfully nice having dinner ready when we come back from church and I love the smell of warm food, specially shoyu chicken, when we walk in the door.

As with most meats cooked in the crock pot shoyu chicken becomes crazy moist the longer it's in there practically falling off the bones when it's done. My kids are total carnivores and meat that's been cooked in the crock pot is their favorite. It's so easy for them to just remove pieces themselves without having us to cut up their meat for them. They are both at that point where feeling independent is a big deal. 

Maria's favorite way to eat shoyu chicken is wrapped in roasted Korean seaweed (also known as Maria and mom crack at our house) with rice and broccoli. 

 

She makes the cutest little rolls and the biggest mess. I don't complain because if she's chowing down on chicken, brown rice, seaweed, and brocoli I should just be grateful and put up with rice getting stuck under my feet.

Do you have a favorite crock pot recipe?