Crockpot Huli Huli Chicken Recipe

This Crockpot Huli Huli Chicken slow cooks with a sweet and tangy pineapple sauce for a fall-off-the-bone tender chicken dish everyone will love.

Prep Time15

Cook Time6

Cooling Time10

Total Time6 25

Servings:

Calories: 524kcal

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!

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.