Crockpot Soy Sauce Chicken with Ginger and Garlic

Name: Crockpot Soy Sauce Chicken with Ginger and Garlic
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Ingredients: 3 lb bone-in, skin-on chicken thighs; 1/2 cup low-sodium soy sauce; 1/4 cup water or chicken broth; 1/4 cup brown sugar, packed; 2 Tbsp rice vinegar; 1 Tbsp toasted sesame oil; 1 Tbsp fresh ginger, grated; 5 cloves garlic, minced; 2 star anise (optional); 1 tsp black pepper; 3 green onions, sliced, whites and greens separated; 1 Tbsp cornstarch mixed with 2 Tbsp cold water; 1 Tbsp toasted sesame seeds; cooked white rice, for serving

By Iren Pavlenko · Last updated: 10 Nov 2026

Crockpot soy sauce chicken is a simple, sticky-sweet dinner: chicken thighs braise in soy sauce, ginger, garlic and a little brown sugar until the sauce turns dark and glossy. It tastes like takeout and costs far less.

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Crockpot Soy Sauce Chicken with Ginger and Garlic

Recipe by Iren Pavlenko

0.0 from 0 votes

Course: Main CourseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Chicken thighs braise in soy sauce, ginger, garlic and brown sugar until tender. The sauce is reduced to a glossy glaze at the end.

Ingredients

3 lb bone-in, skin-on chicken thighs
1/2 cup low-sodium soy sauce
1/4 cup water or chicken broth
1/4 cup brown sugar, packed
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 Tbsp fresh ginger, grated
5 cloves garlic, minced
2 star anise (optional)
1 tsp black pepper
3 green onions, sliced, whites and greens separated
1 Tbsp cornstarch mixed with 2 Tbsp cold water
1 Tbsp toasted sesame seeds
cooked white rice, for serving

Directions

Whisk the soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic and pepper in the slow cooker until the sugar dissolves.
Add the star anise and the white parts of the green onions.
Pat the chicken thighs dry and nestle them in the sauce, skin side up, in as even a layer as possible.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours.
Check that the chicken reads at least 175°F in the thickest part, which gives the thigh a soft texture, and is tender at the bone.
Move the chicken to a foil-lined sheet pan, skin side up.
Broil for 3 to 5 minutes until the skin is browned and the edges crisp. Watch closely.
Skim the fat from the sauce, remove the star anise and pour the sauce into a saucepan.
Simmer, whisk in the cornstarch mixture and cook 1 to 2 minutes until thick and glossy.
Serve the chicken over rice, spoon the sauce on top and sprinkle with sesame seeds and green onion tops.

Notes

Skinless thighs work too, but will be less rich. Use drumsticks in the same way. Leftovers keep 4 days in the fridge, and the meat shreds well into fried rice. Keep the sauce separately for reheating.

Why this braise suits a slow cooker

Soy sauce chicken is a classic of home cooking across many Chinese families. The chicken is simmered gently in a salty, sweet braising liquid until it takes on color and flavor all the way through. A slow cooker repeats this method with no watching and no stovetop splatter. It is a dinner that most families like, since the flavors are familiar and the sauce goes well with plain rice.

Bone-in thighs hold up to the long, slow heat and stay juicy. The skin turns soft in the liquid, so a short blast under the broiler at the end brings back some texture, and the sauce reduces into a glaze that coats rice. The prep takes about ten minutes, and the rest is time in the pot.

Ingredient notes

Chicken thighs: bone-in and skin-on give the best flavor. The bone adds body to the sauce, and the skin protects the meat. Pat the skin dry before it goes in, so it does not turn slimy in the liquid.

Soy sauce: choose low-sodium, since the sauce reduces and concentrates. Regular soy sauce can make the dish too salty.

Brown sugar: it balances the salt and gives a deep, glossy color. Honey or maple syrup also works. The sauce will look thin at first, and that is fine, since it reduces into a glaze at the end.

Fresh ginger and garlic: these are the heart of the flavor. Grate the ginger fine so it spreads through the sauce.

Rice vinegar and sesame oil: a little acid and a little toasted oil bring balance. Use plain rice vinegar, not seasoned.

Tips for glossy, tender chicken

Broil at the end: skin that sat in liquid is soft and pale. Two or three minutes under high heat gives the glaze color and crisp edges. Use a sheet pan lined with foil for the broiling step, which makes cleanup quick.

Reduce the sauce: simmering the liquid on the stove turns it thick and glossy and gives you a real sauce for rice. Watch the broiler closely, since the sugar in the sauce burns fast.

Do not use too much soy sauce, the most common mistake: it is already salty, and the sauce concentrates. Stick to the amount given and taste before adding more.

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Swaps and variations

Add a spoon of oyster sauce for a deeper flavor, or a few dried shiitake mushrooms in the braising liquid. A cinnamon stick or orange peel adds a warm, fragrant note. For heat, add a few dried chilies or a spoon of chili paste. A splash of Shaoxing wine or dry sherry in the sauce adds a rounder, more restaurant-like flavor.

Do not use chicken breast for this braise. It dries out and turns stringy over several hours, and it does not take on the glossy, sticky texture that thighs give.

What to serve with it

Serve over steamed white or jasmine rice, with the sauce spooned over both. Steamed broccoli, bok choy or sauteed green beans make a simple side. Sprinkle with sesame seeds and green onions for a clean finish. A cold cucumber salad with a little vinegar and sesame oil balances the sweet and salty sauce.

Storing and reheating

Refrigerate leftover chicken in its sauce for up to 4 days. Pull the meat from the bone for rice bowls and fried rice. Save any extra sauce in a jar, since it makes a quick base for fried rice.

Freeze in portions with sauce for up to 3 months. Thaw overnight in the fridge and reheat in a covered skillet or microwave until steaming hot, adding a spoon of water if the sauce has thickened.

Crockpot Soy Sauce Chicken with Ginger and Garlic at a glance

Prep time: 10 minutes
Cooking time: 5 hours 30 minutes
Servings: 6 servings
Ingredients: 14, led by bone-in, low-sodium soy sauce, water or chicken broth, brown sugar

Tips for Crockpot Soy Sauce Chicken with Ginger and Garlic

Crockpot Soy Sauce Chicken with Ginger and Garlic FAQ

How long does Crockpot Soy Sauce Chicken with Ginger and Garlic take?

Crockpot Soy Sauce Chicken with Ginger and Garlic takes 5 hours 30 minutes of cooking after 10 minutes of prep.

How many people does Crockpot Soy Sauce Chicken with Ginger and Garlic serve?

This recipe makes 6 servings.

What do I need to make Crockpot Soy Sauce Chicken with Ginger and Garlic?

14 ingredients, led by bone-in, low-sodium soy sauce, water or chicken broth, brown sugar. Amounts are in the recipe card above.

Iren Pavlenko

Hi, I'm Iren Pavlenko. I read the top-ranked slow cooker recipes for a dish side by side and write down what they disagree on and what they all leave out — the cut, the pot size, and both the LOW and HIGH times. I write these guides so your weeknight dinner doesn't turn into a dry roast because a recipe never said which of those four things mattered.