Crock Pot Huli Huli Chicken (Print Format)
Slow-cooked chicken thighs in a sweet-savory Hawaiian sauce, ideal over rice or noodles for an easy dinner.
# Ingredients:
→ Protein
01 -
2 lbs boneless, skinless chicken thighs, trimmed of excess fat
→ Sauce
02 -
1 cup pineapple juice
03 -
1½ tbsp apple cider vinegar
04 -
2 tsp sesame oil
05 -
⅓ cup soy sauce
06 -
½ cup brown sugar
07 -
⅓ cup ketchup
08 -
2 tsp fresh ginger, grated
09 -
1½ tsp garlic, minced
→ Thickening Agent
10 -
2 tbsp cornstarch
11 -
¼ cup water
# Steps:
01 -
Place the trimmed chicken thighs evenly on the bottom of a 6-quart slow cooker.
02 -
In a small bowl, whisk together pineapple juice, apple cider vinegar, sesame oil, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic until smooth. Pour the mixture evenly over the chicken.
03 -
Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the chicken is thoroughly cooked and tender.
04 -
Remove the chicken from the slow cooker. In a small bowl, whisk cornstarch and water together until smooth. Stir this mixture into the slow cooker until fully incorporated.
05 -
Return chicken to the slow cooker. Either leave the pieces whole or shred them using two forks before adding back. Continue to cook for 1 to 15 minutes until the sauce has thickened to your desired consistency.
06 -
Serve the chicken and sauce hot over cooked rice or noodles and enjoy.
# Tips:
01 -
Chicken breasts may be substituted for thighs according to preference. Doubling the sauce ingredients creates extra sauce for drizzling, enhancing the dish’s flavor. Adjust sauce thickness by repeating cornstarch slurry additions as needed.