Crock Pot Huli Huli Chicken (Printable Version)
Tender chicken simmered in a tropical-inspired sauce, ideal for easy, satisfying weeknight meals.
# What You'll Need:
→ Main
01 -
900 g boneless, skinless chicken thighs, excess fat trimmed
→ Sauce
02 -
240 ml pineapple juice
03 -
22 ml apple cider vinegar
04 -
10 ml sesame oil
05 -
80 ml soy sauce
06 -
110 g brown sugar
07 -
80 ml ketchup
08 -
10 g fresh ginger, grated
09 -
6 g garlic, minced
→ Thickener
10 -
16 g cornstarch
11 -
60 ml water
# Steps to Follow:
01 -
Place the trimmed chicken thighs in an even layer in the bottom of a 6-litre slow cooker.
02 -
In a bowl, whisk together pineapple juice, apple cider vinegar, sesame oil, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic until the mixture is homogeneous. Pour this sauce evenly over the chicken.
03 -
Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and cooked through.
04 -
Remove the chicken from the slow cooker. In a small bowl, combine the cornstarch and measured water, whisking until smooth. Add this slurry to the slow cooker sauce and stir well.
05 -
Return the chicken—either whole or shredded—to the slow cooker. Continue cooking on high for 1 to 15 minutes, stirring as needed, until the sauce thickens to your desired consistency. Serve immediately over steamed rice.
# Additional Notes:
01 -
Chicken thighs provide a juicier result, but chicken breasts may be substituted if preferred.
02 -
Double the sauce for extra richness or to have enough for drizzling over accompanying rice or noodles.
03 -
Mix additional cornstarch slurry if a thicker sauce consistency is needed.