Crock Pot Huli Huli Chicken

This Crock Pot Huli Huli Chicken is all about tender chicken thighs slowly cooked in a Hawaiian-inspired sauce that balances sweet and savory flavors. It’s an easy recipe that transforms simple ingredients into a delicious dish perfect for a comforting weeknight meal. Serve it over rice or noodles and get ready to enjoy juicy chicken bursting with flavor.

I first made this during a busy week and was amazed by how hands-off it was while still impressing everyone at the dinner table. Now it’s one of my go-to slow cooker meals when I want something flavorful without fuss.

Ingredients

• Two pounds boneless skinless chicken thighs: trimmed of excess fat for tender juicy meat
• One cup pineapple juice: provides natural sweetness and a bit of tropical acidity essential for that authentic Huli Huli flavor
• One and a half tablespoons apple cider vinegar: adds brightness and cuts through richness
• Two teaspoons sesame oil: gives a subtle nutty aroma that enhances the sauce
• One third cup soy sauce: contributes deep salty umami taste choose good quality for best results
• Half a cup brown sugar: brings caramel sweetness to balance the tangy notes
• One third cup ketchup: adds body and a hint of tomato sweetness no need to pick fancy ketchup here
• Two teaspoons freshly grated ginger: for freshness and a little zing
• One and a half teaspoons minced garlic: layers in savory depth
• Two tablespoons cornstarch: to thicken the sauce into a luscious glaze
• Quarter cup water: to dissolve the cornstarch evenly

Step-by-Step Instructions

Sear the Chicken (Optional):

While not required, browning the chicken thighs lightly before placing them in the crock pot can add an extra layer of flavor. Heat a skillet over medium heat and sear the chicken for about 2 minutes per side until just golden. Then transfer to the slow cooker.

Mix the Sauce:

In a bowl, whisk together pineapple juice, apple cider vinegar, sesame oil, soy sauce, brown sugar, ketchup, ginger, and garlic until well combined. This blend builds the sweet and savory Hawaiian-inspired sauce that makes the dish shine.

Combine and Cook:

Place the chicken thighs in the bottom of your crock pot. Pour the sauce over them making sure each piece is well coated. Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours until chicken is tender and cooked through.

Thicken the Sauce:

Carefully remove the chicken and set aside. Mix cornstarch and water in a small bowl until smooth and stir into the crock pot. This will help the sauce thicken nicely. Return the chicken to the crock pot. At this point, you can shred the chicken with forks or leave it whole based on your preference. Cook for another 10 to 15 minutes until the sauce reaches desired thickness.

Serve:

Spoon the tender chicken and thickened sauce over steamed white rice or noodles for a complete meal. The sauce clings beautifully to the rice soaking up every bit of flavor.

Save

I love that fresh grated ginger really wakes up the sauce and adds a fragrant brightness. There was one family dinner where my sister declared it the “best slow cooker chicken ever” and asked me to keep this recipe in heavy rotation.

Storage Tips

• This chicken stores beautifully in an airtight container in the fridge for up to four days.
• For longer storage, freeze in meal-sized portions for up to three months. Just thaw in the refrigerator overnight before reheating gently on the stove or in the microwave.

Ingredient Substitutions

• Chicken breasts can replace thighs if you prefer leaner meat but be careful not to overcook as they dry out faster.
• You can swap apple cider vinegar for rice vinegar for a slightly milder tang.
• Honey or maple syrup works instead of brown sugar for a different kind of sweetness with less refined sugar.

Serving Suggestions

• Serve over coconut rice for an extra tropical vibe or alongside steamed vegetables like broccoli and snap peas to add color and crunch.
• A simple green salad with a light citrus dressing cuts the richness perfectly.
• For a fun twist you can toss shredded chicken into tacos with fresh pineapple salsa.

Cultural Context

Huli Huli chicken has roots in Hawaiian barbecue culture, traditionally cooked over open flames and basted repeatedly with a sweet and savory sauce. This slow cooker version captures those flavors in a kitchen-friendly way without the hassle of grilling outdoors. It’s a delicious nod to island cuisine that fits well into busy home life.

Recipe FAQs

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are preferred for their tenderness and flavor, though breasts can be used if desired.

→ Can I prepare this dish without a crock pot?

Yes, slow cooking on a low stove setting or a slow cooker substitute can work, but cook times may vary.

→ How do I thicken the sauce properly?

Mix cornstarch with water and stir into the sauce near the end of cooking. Continue until the sauce reaches your preferred thickness.

→ What sides pair well with this chicken?

Steamed rice or noodles complement the sweet and savory sauce, balancing the flavors for a complete meal.

→ Can the sauce be doubled for extra flavor?

Absolutely, doubling the sauce allows for more drizzle and ensures every bite is rich with flavor.