Crockpot Huli Huli chicken is inspired by the Pacific island flavors of Hawaii. Loaded with tender chicken thighs and a sweet and tangy sauce full of pineapple, ginger, and sesame, this recipe will have you saying "aloha" with every bite.
The sweet and tangy flavors of Hawaiian cooking have always appealed to me. It's a flavor combination that combines so many flavors to absolute perfection. That's why I and my family love this Huli Huli chicken so much. It uses simple ingredients to create delicious flavor in every bite.
This recipe was inspired by another Hawaiian chicken recipe on my site, and it pairs well with this easy rice recipe.
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Why You'll Love This Crock Pot Huli Huli Chicken Recipe
- It uses simple ingredients you can find at any grocery store.
- The sweet and tangy flavor is a combination that even kids love.
- It's an easy weeknight dinner you can make any night of the week.
- It's a versatile dish that is perfect with rice and noodles or as a filling for tacos or sandwiches.
- It's a freezer-friendly dish perfect for meal prepping.
Ingredients
- Boneless, skinless chicken thighs - excess fat removed
- Pineapple juice
- Apple cider vinegar
- Sesame oil
- Soy sauce
- Brown sugar
- Ketchup
- Fresh ginger - grated
- Garlic - minced
- Cornstarch
- Water
See the recipe card at the end of the post for exact quantities.
Flavor Variations and Substitutions
- Try adding sriracha or hot sauce to the sauce for a spicy kick.
- Use different juices like orange, pineapple/mango, or your other favorite tropical flavors to change the flavor profile.
- Add a tablespoon of honey for extra sweetness.
- Add your favorite herbs and spices to complement the other flavors in the recipe.
- You can make this recipe with chicken breasts, pork chops, or even a pork loin.
How to Make Crockpot Huli Huli Chicken
1: Place the chicken in the bottom of a slow cooker.
2: Combine the rest of the ingredients except water and cornstarch in a bowl.
3: Pour the sauce over the chicken and cook until the thighs are super tender.
4: Remove the chicken and whisk the cornstarch and water together. Pour the slurry into the crock pot and stir.
5: Add the chicken thighs - whole or shredded - back to the crock pot and cook until the sauce thickens. Enjoy!
Hint
If you opt to shred your chicken, do so while it's as hot as safe to handle. Hot meat shreds very easily, while cool meat doesn't.
Storage
Refrigerate this chicken for up to 3 days in an air-tight container. For longer storage, freeze it for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible.
To reheat the chicken, defrost it if frozen. Then, place it in a saucepan over medium-low heat and cook until heated through. If the sauce is too thick, add a splash of water.
What to Serve with Crock Pot Huli Huli Chicken
This sweet and tangy chicken is perfect with rice, noodles, or your favorite vegetables. Try different variations to create delicious meals the entire family will love.
Tips
- For even more flavor, marinate the chicken in the sauce for a few hours before cooking.
- You can make a thicker sauce by adding more cornstarch and water.
- Use the leftover sauce as a glaze or dipping sauce. Just transfer it to a saucepan and simmer until super thick.
- You can spray the bottom of your slow cooker with non-stick spray to be doubly sure nothing sticks.
- Always shred your chicken while it's hot. It's so much easier.
FAQ
Chicken breasts can be used instead of chicken thighs in this recipe. They tend to be more forgiving and remain juicy even with longer cooking times, making them a great option for the slow cooker.
Yes, you can still enjoy Huli Huli Chicken without a slow cooker. Simply marinate the chicken in the sauce for a few hours. Then cook it on the stovetop over medium heat until the chicken is cooked through and the sauce thickens. Keep an eye on it and stir occasionally to prevent sticking or burning.
If you prefer a less sweet version, you can reduce the amount of brown sugar in the recipe. Start with half the amount and adjust to your taste. You can also balance the sweetness by adding a bit more soy sauce or a splash of vinegar for a tangier flavor.
Traditional Huli Huli chicken is a Hawaiian dish in which chicken is grilled over mesquite wood and basted with a sweet Huli Huli sauce.
More Crock Pot Chicken Recipes
- Slow Cooker Orange Chicken
- Slow Cooker Cashew Chicken
- Crock Pot Sesame Chicken
- Crock Pot Teriyaki Chicken
- Slow Cooker Raspberry Chicken
Did you make these crock pot huli huli chicken recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Crock Pot Huli Huli Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs (excess fat trimmed off)
- 1 cup pineapple juice
- 1½ tbsp apple cider vinegar
- 2 tsp sesame oil
- ⅓ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- 2 tsp fresh ginger (grated)
- 1½ tsp garlic (minced)
- 2 tbsp cornstarch
- ¼ cup water
Instructions
- Place chicken thighs in the bottom of a 6-quart crock pot.
- Add pineapple juice, apple cider vinegar, sesame oil, soy sauce, brown sugar, ketchup, ginger, and garlic to a small bowl. Whisk until well combined and pour over the chicken.
- Cover and cook on high for 3-4 hours or low for 6-7 hours.
- Remove chicken from the crock pot. In a small bowl, whisk together cornstarch and water. Then add to crock pot and stir until well combined.
- You can either add the chicken back into the crock pot whole or shred it with two forks before adding it back in. Continue to cook for 1-15 minutes or until the sauce thickens.
- Serve over rice, and enjoy!
Notes
- I went with chicken thighs in this recipe, but if you're not a fan, you can easily swap them out for chicken breasts. It's all about personal preference, so feel free to choose whichever one tickles your taste buds! Now and then, I like to go the extra mile and double the savory sauce. That way, I have plenty to drizzle over the chicken and rice, ensuring every bite is packed with flavor. It's a simple trick that takes this dish to the next level of deliciousness!
- Mix ¼ cup of water with two tablespoons of cornstarch to thicken the sauce, and repeat until you reach your desired thickness.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Christine says
Yummy! I didn’t have ginger but it was still good. I added a little cholula hot sauce. Served over rice! Easy and tasty! Will make this one again! Serve w/ an easy veggie and dinner is served !
Ryan Allen says
I am so glad you enjoyed it.
Jacky says
Delicious! Made this for dinner tonight and everyone had seconds. Only made a few small tweaks. Instead of pineapple juice, I used crushed pineapple, and I put salt and pepper in the chicken. Served on rice. I definitely will make again!
Ryan Allen says
That sounds amazing! Using crushed pineapple and seasoning the chicken with salt and pepper are great tweaks. Serving it over rice must have been perfect—so glad it was a hit!
Steve says
This was amazing and doesn't take long to prepare! Thanks for the recipe!
Ryan Allen says
So happy you loved it! Thanks for trying the recipe