Crock Pot Huli Huli Chicken (Printable Version)

Tender slow-cooked chicken in a sweet, tangy pineapple-soy glaze with smoky Hawaiian flavors.

# Ingredient List:

→ Chicken

01 - 2.5 lbs boneless, skinless chicken thighs

→ Marinade & Sauce

02 - 1 cup pineapple juice
03 - 1/2 cup low-sodium soy sauce
04 - 1/3 cup ketchup
05 - 1/4 cup packed light brown sugar
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon freshly grated ginger
08 - 3 cloves garlic, minced
09 - 1 tablespoon sesame oil
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 tablespoon cornstarch (optional, for thickening)
12 - 2 tablespoons water (optional, for slurry)

→ Garnish & Serving

13 - 2 tablespoons sliced green onions
14 - 1 tablespoon toasted sesame seeds
15 - Fresh pineapple slices (optional)
16 - Steamed rice (optional)

# How to Make:

01 - Whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, sesame oil, and black pepper in a medium bowl until the sugar dissolves completely.
02 - Place chicken thighs in the slow cooker, arranging them in an even layer. Pour the prepared marinade over the meat, ensuring each piece is thoroughly coated.
03 - Cover and cook on low heat for 4 to 6 hours until the chicken reaches an internal temperature of 165°F and becomes fork-tender.
04 - Transfer chicken to a serving platter and keep warm. Whisk cornstarch with water in a small bowl until smooth, then stir into the remaining sauce. Cook on high for 10 to 15 minutes until the sauce thickens. Return chicken to the pot and coat evenly.
05 - Plate the chicken over steamed rice and generously spoon the thickened glaze over the top. Sprinkle with green onions, sesame seeds, and fresh pineapple slices if desired.

# Expert Tips:

01 -
  • The sauce creates this incredible sticky glaze that coats every bite
  • Your slow cooker does all the heavy lifting while you go about your day
  • Leftovers make amazing lunches the sauce just gets better
02 -
  • The sauce will taste quite salty before cooking, it mellows beautifully as it simmers with the chicken
  • Cornstarch needs to be mixed with cold liquid before adding to hot sauce or it will clump up
  • Sesame oil is potent, do not be tempted to add more or it will overpower everything else
03 -
  • Pat the chicken dry before adding to the pot for better browning and sauce adhesion
  • Let the chicken rest for a few minutes before serving so it retains all those juices

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