Crock Pot Huli Huli Chicken

5 from 6 votes

Crock Pot Huli Huli Chicken is a delightful dish featuring succulent chicken slow-cooked to perfection in a sweet and savory sauce that infuses every bite with Hawaiian-inspired flavors. Serve this tender chicken over a bed of rice or noodles for a mouthwatering and easy weeknight dinner.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: American

Servings:

Calories: 316kcal

Author: Ryan Allen

Equipment

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