This tropical-flavored Crockpot Huli Huli Chicken Recipe is slow-cooked with a delightfully sweet and tangy sauce made with ketchup, brown sugar, soy sauce, and canned pineapple slices with juice. The result is tender, fall-off-the-bone chicken with a flavorful punch.
Perfect as a set-it-and-forget-it meal on those busy weeknights or lazy weekends, huli huli chicken is always a crowd-pleaser. Feel free to add your favorite vegetables to the crockpot and coat them in the sweet and savory sauce as well. Serve the chicken over rice or potatoes, garnished with green onions and sesame seeds.
If you love this huli huli chicken, you may also like this Baked Salsa Chicken, this Crockpot Chicken Tacos, or this Caesar Chicken.
Why You Will Love This Crockpot Huli Huli Chicken Recipe
- Flavor Explosion: The combination of sweet pineapple juice, tangy ketchup, savory soy sauce, and aromatic garlic and ginger creates a savory sauce that the whole family will love.
- Tender and Juicy Chicken: Cooking the chicken thighs in the crockpot allows them to become incredibly tender and juicy as they absorb the rich flavors of the huli huli sauce.
- Convenient: With minimal prep and hands-on cooking time, this crockpot huli huli chicken recipe is a great option for busy days when you want a delicious meal without a lot of effort. Just set it and forget it!
- Versatile: Serve this huli huli chicken over rice for a satisfying meal, or use it as a filling for tacos, sandwiches, or salads. The possibilities are endless!
- Crowd Pleaser: Whether you're cooking for your family or hosting a gathering, this slow cooker meal is sure to be a hit with everyone. It's comforting, flavorful, and always leaves people coming back for seconds.
Ingredients
- Chicken Thighs: Boneless skinless chicken thighs absorb the flavors of the sauce beautifully and remain moist after slow cooking. You can use a leaner cut like boneless, skinless chicken breasts if you prefer, but be cautious not to overcook them because they can become dry.
- Pineapple Slices and Juice: The pineapple juice adds natural sweetness and acidity to the sauce while the slices serve as a great side. You can use pineapple chunks instead of slices.
- Ketchup: Ketchup adds a tangy sweetness and helps to thicken the sauce. You can use tomato sauce or tomato paste mixed with a bit of sugar and vinegar for a similar flavor profile.
- Brown Sugar: Brown sugar adds depth and richness to the sauce, balancing the tanginess of the ketchup and acidity of the pineapple juice. You can use granulated sugar, maple syrup, or honey instead.
- Soy Sauce: Soy sauce provides richness and saltiness to the sauce. We recommend opting for low-sodium soy sauce to control the salt level. Tamari or coconut aminos can be used as gluten-free alternatives.
- Ginger and Garlic: Freshly minced ginger and garlic add aromatic warmth and complexity to the sauce. Feel free to use powdered ginger and/or garlic if fresh is not available.
- Cornstarch: Cornstarch is used to thicken the sauce while giving it a glossy finish and helping it cling to the chicken. You can use arrowroot powder or potato starch as alternatives for thickening.
See the recipe card below for the full ingredient list and the exact quantities of each ingredient.
Variations
- Spice it up: Add chili flakes, sriracha, or your favorite chilies to the pineapple sauce.
- Give the chicken a citrus boost: Mix in lemon or lime juice or a touch of zest for a more intense flavor.
- Add fresh herbs: Sprinkle the chicken with cilantro, basil, or parsley for an herbaceous flavor.
- Go for a smoky flavor: Add smoked paprika or a few drops of liquid smoke to the sauce.
How to Make Huli Huli Chicken in the Crockpot
Step 1: Make the sauce. Add the pineapple juice, ketchup, brown sugar, soy sauce, minced ginger, and minced garlic to a bowl. Whisk until well combined.
Step 2: Prepare the chicken. Place the chicken thighs in the slow cooker and pour the sauce over top.
Step 3: Cook the chicken. Cook on low for 6-8 hours or on high for 3-4 hours.
Step 4: Thicken the sauce. Remove the chicken from the crockpot and stir a cornstarch slurry into the sauce to thicken it.
Step 5: Shred the chicken. Place the cooked chicken in a bowl and use two forks to shred the meat.
Step 6: Combine the chicken and sauce. Return the shredded chicken back to the crockpot and stir it into the sauce until it's well coated.
If you love this huli huli chicken recipe, you may also enjoy these Slow Cooker Hawaiian Pork Chops, Crockpot Apricot Chicken, Chicken Casserole with Cream of Mushroom Soup recipes.
Storage
- Refrigerator: Allow the chicken to cool completely before transferring the leftovers to an airtight container and refrigerate for up to 3-4 days.
- Freezer: Transfer the fully cooked chicken to a freezer bag and freeze for up to 2-3 months.
- Reheat: Warm up individual servings of chicken in the microwave or you can heat a larger amount on the stovetop over low heat until it's heated through. If the sauce thickens too much when reheating, you can thin it out with a splash of water or chicken broth.
Serving Suggestions
Crockpot huli huli chicken is served with rice which perfectly soaks up the delicious sauce. It also pairs well with a variety of dishes. Here are a few ideas for some inspiration.
- Pair it with a side of this slow cooker corn, these balsamic green beans, or this medley of green beans and corn.
- If you prefer a starchy side dish, try this broccoli cornbread, these cheesy bacon potato bites or this rosemary macaroni and cheese.
Recipe Tips
- Trim Excess Fat: Before adding the chicken thighs to the crockpot, trim any excess fat to prevent the sauce from becoming greasy.
- Use Fresh Ingredients: Whenever possible, use fresh ginger and garlic for the best flavor.
- Adjust Seasonings: Taste the sauce before pouring it over the chicken and adjust the seasonings to suit your taste. You can add more soy sauce for saltiness, brown sugar for sweetness, or ginger for a stronger flavor.
- Double the Sauce: If you love extra sauce, double the sauce ingredients to use for drizzling over the cooked chicken when serving.
- Monitor Cooking Time: Keep an eye on the chicken during the last hour of cooking to avoid overcooking, especially if you're using high heat.
FAQ
Yes, you can prepare the sauce and marinate the chicken ahead of time, then cook it in the crockpot when ready.
Yes, you can simmer the chicken in the sauce on the stovetop over low heat until it's cooked through.
Shredding the chicken allows it to absorb more sauce and ensures even flavor distribution, but you can leave it whole if you prefer.
More Delicious Chicken Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Crockpot Huli Huli Chicken Recipe
Equipment
- Crockpot (slow cooker)
- medium mixing bowl
- Forks (for shredding chicken)
- Small bowl (for cornstarch slurry)
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 20-ounce can pineapple slices and juice (about 1 cup)
- ¼ cup ketchup
- ½ cup brown sugar
- ¼ cup soy sauce low sodium
- 3 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Cooked rice for serving
- Optional: chopped green onions and sesame seeds for garnish
Instructions
- Place the chicken thighs in your crockpot.
- In a medium mixing bowl, combine the pineapple juice (about 1 cup), ketchup, brown sugar, soy sauce, minced ginger, and minced garlic. Whisk the sauce ingredients until they are well mixed.
- Pour the prepared huli huli sauce over the chicken in the crockpot and cook.
- For low heat: Cook on low for 6 to 8 hours.
- For high heat: Cook on high for 3 to 4 hours.
- Once the chicken is cooked, use tongs or a slotted spoon to remove the chicken from the crockpot and set it aside in a bowl. In another small bowl, mix the cornstarch with 2 tablespoons of cold water to form a slurry. Using a wooden spoon, stir the slurry into the sauce in the crockpot until it thickens.
- Using two forks, shred the chicken you placed in a bowl.
- Return the shredded chicken to the crockpot and stir it into the thickened sauce until it's well coated.
- Serve your slow cooker huli huli chicken over a bed of fluffy white rice. Feel free to garnish the chicken with chopped green onions and sesame seeds. Enjoy!
Notes
- Trim Excess Fat: Before adding the chicken thighs to the crockpot, trim any excess fat to prevent the sauce from becoming greasy.
- Use Fresh Ingredients: Whenever possible, use fresh ginger and garlic for the best flavor.
- Adjust Seasonings: Taste the sauce before pouring it over the chicken and adjust the seasonings to suit your taste. You can add more soy sauce for saltiness, brown sugar for sweetness, or ginger for a stronger flavor.
- Double the Sauce: If you love extra sauce, double the sauce ingredients to use for drizzling over the cooked chicken when serving.
- Monitor Cooking Time: Keep an eye on the chicken during the last hour of cooking to avoid overcooking, especially if you're using high heat.
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