Slow Cooker Hawaiian Shoyu Chicken

Slow Cooker Hawaiian Shoyu Chicken

My whole family likes teriyaki chicken so I knew they’d like this. And they did! It’ll now be a regular at our home.

It’s delicious!

It’s my same teriyaki sauce (shoyu means soy sauce) but I added a can of crushed pineapple.
It’s down to 104° today! But that’s still too hot for oven. So slow cooker again.

Ingredients

3 lbs (approx.) of chicken thighs (I used bone-in & removed skin, bcuz that’s what was on sale) 😀

1 cup of soy sauce
1 cup of brown sugar
1/3 cup of chicken stock
1 teaspoon of ginger
1 teaspoon of garlic
1 can crushed pineapple (I used only half the can bcuz my granddaughter doesn’t like pineapple…..yet) ♡

Cornstarch (couple tbs) with equal parts cold water for a slurry (thickener).

Jasmine rice…to prepare 20 minutes before chicken is done.

Put the chicken thighs in the preheated slow cooker. Mix all other ingredients well and pour shoyu sauce over the chicken.

Cook on low for about 8 hours or on high for about 4 hours. My cooker runs high/hot and has a ‘medium/6 hour’ setting, so I set mine on that & it should be done in ‘4’ – 6 hours. Check for doneness with thermometer OR like me…you know it’s done when you try turning them over & they start to fall apart.

Pour liquid from slow cooker into a saucepan. If it’s easier you can remove chicken to platter & tent with foil to keep warm. I ladled enough out & kept chicken on ‘warm’ setting. Stir slurry into saucepan of sauce on med/high until it thickens. Serve over chicken & rice.