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+ servings

Shoyu Chicken

Slow-cooked chicken that is literally falling off the bone tender! Not to mention incredibly moist and bursting with flavor! The best part is it comes together in 15 minutes; you just put everything in the crockpot and forget about it for the next 8 hours.
Course Main Course
Cuisine Hawaiian, Japanese
Prep Time 15 minutes
Cook Time 8 hours
Servings 6 servings


  • Slow Cooker or crock pot
  • Instant Pot


  • 5 pounds chicken, bone-in and skin on thighs and drumsticks
  • 1 cup shoyu, (soy sauce)
  • ½ cup water
  • 1 cup brown sugar
  • 2 inch piece ginger, diced
  • 4 cloves garlic, diced
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin


  • Add the shoyu (soy sauce), water, brown sugar, ginger, garlic, oyster sauce, and mirin to the crockpot or instant pot, stir to combine. Turn on the cooker to begin heating the sauce.
  • Trim excess fat off of chicken and place in cooker.
  • Set slow cooker to high for 4 hours or low for 8 hours. For an Instant Pot, use the slow cook setting and cook on the high heat setting for at least 8 hours. If the chicken is not completely covered with the sauce, turn the chicken a few times during the cooking process so it cooks evenly and soaks up the flavorful sauce.
  • Serve with white rice.


This recipe can be cooked on the stovetop as well. 
Prepare ingredients as instructed above. Place everything in a large pot and bring it to a boil. Lower heat to medium and continue cooking for 30 minutes or until chicken reaches 160F. Remove the chicken and continue to simmer the liquid until it thickens. When done, pour over chicken and serve.