Can I make Hawaiian Shoyu Chicken in a slow cooker?

Absolutely. The slow cooker method is one of the easiest and most flavorful ways to make Hawaiian Shoyu Chicken . Simply combine the chicken and sauce, set it on low for 5–6 hours (or high for 3–4), and let the flavors meld. It’s a set-it-and-forget-it version that still delivers tender, fall-apart results.

What should I serve with Hawaiian Shoyu Chicken?

The most traditional pairings for Hawaiian Shoyu Chicken are sticky white rice and Hawaiian macaroni salad. These sides soak up the sauce and create a comforting, balanced plate. For a healthier spin, try it with brown rice, steamed bok choy, or a pineapple slaw to bring a fresh, tropical contrast to the savory chicken.

Is Hawaiian Shoyu Chicken gluten-free?

It can be! Traditional shoyu (soy sauce) contains wheat, but you can easily substitute it with gluten-free tamari or coconut aminos . Both alternatives offer similar umami flavor while making the dish safe for gluten-sensitive eaters. Always check the label to confirm no hidden gluten ingredients are present.

Hawaiian Shoyu Chicken – The Best in Less Than 1 Hour!

Name: Hawaiian Shoyu Chicken Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Hawaiian
Ingredients: 6 bone-in, skin-on chicken thighs (about 2–3 pounds); 1 cup water; ⅔ cup shoyu (soy sauce); ⅔ cup dark brown sugar; 4 green onions, thinly sliced; 5 cloves garlic, finely chopped or grated; 3-inch piece of ginger, finely chopped or grated; Optional: 1 tablespoon cornstarch + 2 tablespoons water (for thickening); Cooked rice and mac salad, for serving

Description

This Hawaiian Shoyu Chicken recipe is a local island classic, made with tender chicken thighs simmered in a sweet-savory blend of soy sauce, brown sugar, garlic, and ginger. It’s a simple one-pot meal that’s bold in flavor, fall-apart tender, and perfect for weeknight dinners or Hawaiian-style plate lunches.

Ingredients

6 bone-in, skin-on chicken thighs (about 2–3 pounds)
1 cup water
⅔ cup shoyu (soy sauce)
⅔ cup dark brown sugar
4 green onions, thinly sliced
5 cloves garlic, finely chopped or grated
3-inch piece of ginger, finely chopped or grated
Optional: 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
Cooked rice and mac salad, for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Sauce: In a mixing bowl, whisk together water, shoyu, brown sugar, garlic, ginger, and green onions until well combined.
Layer Chicken in Pot: Place chicken thighs in a large pot or Dutch oven and pour sauce over them, ensuring the chicken is mostly submerged.
Braise: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30–35 minutes, turning chicken halfway through for even cooking.
Optional Broil: For extra texture, transfer cooked chicken to a baking sheet and broil for 4–5 minutes until the skin crisps.
Thicken Sauce (Optional): Boil the remaining sauce for 5–7 minutes or stir in cornstarch slurry to reach desired consistency.
Serve: Plate chicken over steamed rice with a side of Hawaiian mac salad. Drizzle thickened sauce over the top and garnish with extra green onions if desired.

Notes

Marinate the chicken in the shoyu sauce overnight for even more flavor. For a gluten-free version, use tamari instead of traditional soy sauce. Leftovers can be refrigerated for 3–4 days and taste even better the next day!

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Hawaiian