Slow Cooker Shoyu Chicken

• 2–3 lb boneless skinless chicken thighs
• 1 cup coconut aminos
• 1 cup brown sugar
• ¼ cup green onions, sliced
• 4–5 garlic cloves, chopped
• black pepper, to taste
• 1 cup water
• ginger, peeled
• green onions, sliced
• toasted sesame seeds
• steamed rice

Preparation

1. Step 1

   0:20
   Place 2 to 3 lb of boneless skinless chicken thighs into a slow cooker. Spread them out evenly on the bottom.
2. Step 2

   0:33
   In a separate bowl combine 1 cup coconut aminos (or soy sauce), 1 cup brown sugar, 1/4 cup sliced green onions, 4-5 chopped garlic cloves, a healthy pinch of black pepper, and 1 cup water. Whisk together until combined.
3. Step 3

   1:00
   Pour the sauce over the chicken thighs in the slow cooker. Add a piece of peeled ginger. Cover with the lid.
4. Step 4 · 3-4 hours

   1:20
   Set the slow cooker to low and cook for 3 to 4 hours.
5. Step 5

   1:28
   Check if the chicken is done by trying to pick up a piece with a fork. If it falls apart easily, it is ready.
6. Step 6

   1:46
   Serve the chicken over a bowl of fresh steamed rice. Spoon some of the sauce on top. Garnish with additional sliced green onions and toasted sesame seeds if desired.