Crock Pot Huli Huli Chicken

If you crave a weeknight dinner that feels like a mini vacation Huli Huli Chicken made in the crock pot is my ultimate fix The chicken turns meltingly tender as it soaks up a sweet and savory Hawaiian style sauce Every forkful brings the flavors of pineapple ginger and garlic right to your kitchen Serve with fluffy rice and you have pure comfort in a bowl

The first time I tried this it was a busy weekday and my family cleaned their plates faster than ever Now it shows up on our menu at least twice a month because everyone begs for it

Ingredients

• Boneless skinless chicken thighs: these cook up extra moist and tender try to pick ones with minimal fat or trim before using
• Pineapple juice: brings tropical sweetness go for 100 percent juice with no added sugar for the best flavor
• Apple cider vinegar: adds just the right pop of acidity raw unfiltered is my go to
• Sesame oil: gives a rich nutty depth look for toasted sesame oil in the Asian section for boldest taste
• Soy sauce: adds umami and saltiness lower sodium or Tamari are great gluten free swaps
• Brown sugar: balances the tang and provides a caramel note choose fresh soft brown sugar for smooth blending
• Ketchup: rounds out the sauce with sweetness and tang use your favorite brand
• Fresh ginger grated: brightens up the whole dish grate it just before adding for max flavor
• Garlic minced: enough said fresh is best if you can swing it
• Cornstarch: thickens the sauce and makes it glossy check for lumps before mixing
• Water: activates the cornstarch just cold tap water is perfect

Step-by-Step Instructions

Prepare the Chicken:

Place the chicken thighs in the bottom of a six quart crock pot Make sure they are spread evenly so every piece cooks in the sauce

Mix and Pour the Sauce:

In a medium bowl combine pineapple juice apple cider vinegar sesame oil soy sauce brown sugar ketchup freshly grated ginger and minced garlic Whisk until the brown sugar dissolves completely Pour the mixture evenly over the chicken making sure every piece is coated

Slow Cook the Chicken:

Cover and set the crock pot on high for three to four hours or low for six to seven hours The chicken should be extremely tender and cooked through when done The aroma will let you know it is close

Thicken the Sauce:

Carefully remove the chicken from the crock pot and set aside In a small bowl whisk together the cornstarch and water until smooth Pour the cornstarch mixture into the crock pot with the sauce Stir very well Set the crock pot to high if it is not already and cook the sauce for up to fifteen minutes or until it thickens to a glossy consistency

Finish and Serve:

You can either add the chicken back into the crock pot whole or shred it with two forks before returning it to the sauce Stir so every piece is coated Let everything warm through for about five more minutes Serve over rice and pour any extra sauce over the top

Pin

Soy sauce is my favorite ingredient It brings the magic salty savory kick that balances all the sweetness I still remember my son s face lighting up after the first taste of this dish It became our family’s make again meal on the spot

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days It tastes even better the next day Gently reheat on the stove or in the microwave stirring often Add a splash of water to loosen the sauce if it thickens too much You can also freeze the cooked chicken and sauce together in freezer safe bags for up to two months Thaw overnight in the fridge and reheat

Ingredient Substitutions

Chicken breasts work if you prefer a leaner option but watch closely so they do not dry out Tamari is a tasty gluten free alternative to soy sauce For a touch of spice try a dash of sriracha or hot sauce in the sauce canned pineapple juice works but you can use juice from canned pineapple rings and toss a few rings in with the chicken for bonus flavor

Serving Suggestions

I love to serve this chicken over simple steamed jasmine rice or brown rice It also pairs beautifully with rice noodles or a crisp cabbage slaw For a bigger Hawaiian style meal add grilled pineapple or fresh sliced green onions on top Sometimes I tuck leftovers into sandwiches for easy lunch wraps

Cultural Context

Huli Huli Chicken originated in Hawaii as a roadside specialty cooked on a grill with a sweet and tangy marinade The crock pot version makes this classic accessible at home with very little fuss It captures the spirit of Hawaiian flavors while being weeknight friendly

Recipe Questions & Answers

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal as they stay tender, but you can also use chicken breasts if preferred.

→ How can I thicken the sauce?

Mix cornstarch with water, then stir into the slow cooker during the last few minutes until the sauce has thickened.

→ Can I prepare this ahead of time?

Yes, combine the sauce ingredients and chicken in the crock pot, cover, and refrigerate overnight before cooking the next day.

→ What sides pair well with this dish?

Serve over steamed rice or noodles, and add sautéed veggies or a fresh salad for a complete meal.

→ Is it possible to double the sauce?

Absolutely. Doubling the sauce is a great way to have extra for drizzling over your chicken and rice.

→ Can leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently before serving.