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Crock-Pot Huli Huli Chicken

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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.

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.