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Slow Cooker Soy Sauce Chicken

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.

Cooked soy sauce chicken thighs on top of white rice with chopped green onions. A Crockpot in the background.

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 on the counter including 8 raw chicken thighs in styrofoam container, bowls of soy sauce, water, allspice, ginger, garlic powder, and brown sugar.

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.

Four images showing steps to make recipe including glass bowl with dark liquids and various spices dumped in. A glass bowls with dark brown sauce and a spatula, Looking down at a crockpot with raw chicken in sauce, and a crockpot sitting on the counter.

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.

  1. Mix sauce ingredients together and pour into the slow cooker (aka crockpot). Add chicken thighs and coat them with the sauce.
  2. Place chicken skin side down and cook for 2 hours. Flip the chicken and cook an additional 30 minutes.
  3. 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.

Looking down at a slow cooker with sauce and brown colored chicken thighs inside.

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.
Looking down at a crockpot with chicken thighs and a bowl with rice and chicken thighs.

More Chicken Thigh Recipes

Slow Cooker Soy Sauce Chicken

This soy sauce chicken thighs recipe is simple, flavorful. Let the Crockpot do the work for you in this easy weeknight dinner recipe!
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 8 servings

Ingredients

Instructions

  • Mix the sauce ingredients together in a bowl, soy sauace, brown sugar, water, garlic powder, ground ginger,and allspice.
    Two images of a glass bowl, first with soy sauce and spices dumped in. Second with dark brown sauce and a small spatula.
  • 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.
    Two images of a slow cooker. First with brown sauce and 8 chicken raw chicken thighs on top. Second with chicken thighs coated in sauce facing skin side down.
  • 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.
    Two images of a slow cooker. First is cooked chicken thighs in sauce skin side down. Second is cooked chicken thighs skin side up.
  • 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!
    A white bowl with rice and four chicken thighs on top, small bowl of chopped green onion and a fork beside.

Recipe Notes:

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.
  • 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
Calories: 385kcal | Carbohydrates: 16g | Protein: 26g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1734mg | Potassium: 387mg | Fiber: 1g | Sugar: 14g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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