Slow cooker soy-braised chicken and mushrooms is a delicious, easy, any-night-of-the-week meal. Tender chicken chunks cooked together with savory mushrooms in a tangy vinegar, soy, and sherry sauce.
People sometimes complain about chicken being boring. I prefer to look at is a blank canvas. If you painted a blank canvas with the same color over and over, it too would be boring.
Luckily, there are just as many ways to prepare chicken as there are colors to use on a canvas. Particularly when you are slow-cooking your chicken. This slow cooked soy sauce braised chicken dish is just one example. This simple dish will quickly become a whole family favorite among your slow cooker recipes.
Combining dark soy sauce together with cooking sherry and vinegar gives these braised chicken thighs a tangy and unforgettable flavor. Anything but boring! The minimal preparation time makes it even more of a home cooked winner.
📝Shopping list
Jump to recipe card for exact details
To make this braised soy sauce chicken, you will need:
- Boneless skinless chicken breasts or thighs - cut into two-bite sized pieces
- Baby Bella mushrooms - sliced
- Soy sauce
- Mushroom broth - or chicken broth
- Honey
- Sherry - I use cooking sherry
- Rice vinegar - or apple cider vinegar
- Garlic cloves - fresh minced cloves garlic are always best
- Fresh Ginger - grated
- Chives, green onions, or sesame seeds - fresh chopped chives, scallions and sesame are an optional garnish
🥣Assembly steps
Start by spraying your slow cooker with a non-stick spray. Cut chicken into large, bite-sized pieces.
Next, place the chicken into the bottom of your slow cooker followed by the mushrooms. Combine garlic with all remaining ingredients on top of the chicken and mushrooms. Stir ingredients.
Cover your slow cooker and cook ginger soy chicken on the low heat setting for about 4 hours. Your delicious and saucy chicken is ready to serve when the chicken pieces reach an internal temperature of 165º F.
Note: Cook time will vary based on your slow cooker.
🍽Serving suggestions
Vinegar braised chicken and mushrooms is wonderful served over white rice, brown rice, cauliflower rice, or mashed cauliflower. The braising liquid will be deliciously absorbed by all of these dishes.
The tangy flavor of this easy recipe is also amazing served over a sweet potato. I love to pour sauce from the crock pot right over the entire combination. Baby bok choy makes a great pairing for this particular recipe as well.
Storing leftovers
Leftovers of this slow cooker chicken recipe can be easily stored in an airtight container or bag. It will last 3-4 days in the refrigerator and several months in the freezer.
The sour and sweet soy sauce topping this main dish produces is incredible - even when reheated. I like to store in meal-sized portions for easy reaheat-and-eat future meals.
If you love this recipe, please let me know in the comment section below!
😉Hints & hacks
- Brown sugar can be used as a substitute for honey in this soy braised chicken recipe.
- To make this dish gluten-free, be sure to use a gluten-free soy sauce
- Slow cooker soy sauce chicken can be made with breast meat or thigh meat. Thigh meat will stay more moist and tender after longer cooking time.
- Light soy sauce and reduced-sodium soy sauce can both be used in this dish, based on your preference.
- No time to cut up your chicken before cooking? You can cook it whole along with the other ingredients. Once fully cooked, shred the chicken and return it to your crockpot to mix in with your sauce.
- For super-easy clean-up, I recommend the use of a slow cooker liner. As always, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? I love mine!!!
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Slow Cooker Soy Braised Chicken
Equipment
- measuring cups and spoons
- Knife and cutting board
Ingredients
- 1.25 - 1.5 lbs boneless, skinless chicken thighs, cut into two-bit sized chunks
- 1.5 - 2 lbs baby bella mushrooms sliced
- ½ cup mushroom broth
- ⅓ cup soy sauce
- ¼ cup honey
- ¼ cup cooking sherry
- 2 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon ginger, freshly grated
- fresh chives, green onion, or sesame seeds optional topping
Instructions
- If not lining, spray slow cooker with non-stick agent of choice
- add all ingredients other than chives into slow cooker1.25 - 1.5 lbs boneless, skinless chicken thighs, cut into two-bit sized chunks, 1.5 - 2 lbs baby bella mushrooms, ½ cup mushroom broth, ⅓ cup soy sauce, ¼ cup honey, ¼ cup cooking sherry, 2 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 teaspoon ginger, freshly grated
- stir to combine
- cover and cook on low 3-4 hours or until chicken reaches an internal temperature of 165°F
- plate chicken and mushrooms and top with fresh cut chivesfresh chives, green onion, or sesame seeds
Notes
Nutrition
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