Crock Pot Huli Huli Chicken
Sweet, tangy, and tender — this slow-cooked Huli Huli chicken is packed with pineapple, garlic, and ginger flavor. Perfect over rice, in wraps, or lettuce cups!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Hawaiian-Inspired
Ingredients
1 cup pineapple juice (unsweetened preferred)
1/2 cup soy sauce (low sodium optional)
1/3 cup brown sugar
1/4 cup ketchup
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 pounds boneless, skinless chicken thighs
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)
Instructions
Make the Marinade:
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic until well combined.
Add Chicken to Crock Pot:
Place chicken thighs in the crock pot and pour the marinade over them, turning to coat evenly.
Slow Cook:
Cover and cook on low for 5–7 hours or until chicken is fork-tender and fully cooked.
Thicken the Sauce:
Remove chicken and set aside. Mix cornstarch with 2 tablespoons water to form a slurry. Stir into the sauce in the crock pot.
Simmer Sauce:
Turn crock pot to high and cook uncovered for 10–15 minutes until sauce thickens.
Shred & Combine:
Shred chicken using two forks and return to the thickened sauce. Stir to coat thoroughly.
Serve:
Serve hot over steamed rice, in sandwich buns, tortillas, or lettuce cups. Garnish with green onions, sesame seeds, or grilled pineapple if desired.
Notes
Chicken breasts can be used but may be less tender than thighs.
For added smoky flavor, sear the chicken before slow cooking.
Store leftovers in an airtight container for up to 4 days.
This dish freezes well for up to 3 months.
Find it online: https://allrecipesmade.com/crock-pot-huli-huli-chicken/
