Crock-Pot Huli Huli Chicken
Enjoy the sweet and savory flavors of Huli Huli Chicken with this easy Crock-Pot recipe. This Hawaiian-inspired dish features tender, slow-cooked chicken infused with a delicious pineapple-soy glaze. Perfect for busy weeknights or meal prep, this slow cooker Huli Huli Chicken pairs well with rice, noodles, or vegetables.
- Prep Time: 10-15 minutes
- Cook Time: 6-7 hours (low) / 3-4 hours (high)
- Total Time: Up to 7 hours
- Yield: 6 servings
- Category: Dinner, Slow Cooker
- Method: Slow Cooking
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
- Boneless, skinless chicken thighs
- Pineapple juice
- Soy sauce
- Brown sugar
- Ketchup
- Fresh ginger, grated
- Garlic, minced
- Cornstarch
- Water
- Optional garnishes: Green onions, sesame seeds
Instructions
- Prepare the Sauce: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic.
- Add to Slow Cooker: Place chicken thighs in a 6-quart Crock-Pot and pour the sauce over them.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- Thicken the Sauce: Remove the chicken. Mix cornstarch and water to create a slurry, then whisk it into the sauce in the slow cooker.
- Combine & Serve: Return the chicken (whole or shredded) to the slow cooker. Cook for an additional 15-20 minutes until the sauce thickens. Serve over rice or noodles, garnished with green onions or sesame seeds.
Notes
- Add bell peppers, onions, or pineapple chunks for extra flavor.
- For an authentic touch, grill the chicken after marinating.
- Store leftovers in the fridge for 3 days or freeze for up to 3 months.
Find it online: https://recipesbyjanet.com/crock-pot-huli-huli-chicken/
