Crockpot Huli Huli Chicken

If you’re craving an easy, flavorful dinner that practically makes itself, look no further than this Crock Pot Huli Huli Chicken recipe. Bursting with the perfect balance of sweet, tangy, and savory flavors, this dish brings a taste of the islands right to your table. With minimal prep and a slow cooker doing all the work, it’s a weeknight winner you’ll want to make again and again.

Why You’ll Love This Crock Pot Huli Huli Chicken Recipe

This recipe combines juicy, fork-tender chicken thighs with a vibrant sauce made from pineapple juice, soy sauce, brown sugar, ketchup, fresh ginger, and garlic. The slow cooker melds these ingredients together into a delicious tropical glaze that enhances every bite. Whether you serve the chicken as whole thighs or shredded on rice or sandwiches, the result is always mouthwatering.

Ingredients

• 1 cup unsweetened pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar
• ⅓ cup ketchup
• 2 teaspoons fresh ginger root, grated
• 1 ½ teaspoons minced garlic
• 4 pounds boneless skinless chicken thighs (chicken breasts also work)
• 2 tablespoons cornstarch (for thickening the sauce)

Instructions

• In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic until well combined.
• Place the chicken thighs into the crock pot.
• Pour the sauce mixture evenly over the chicken.
• Cook on low for 5 to 7 hours until the chicken is tender and cooked through.
• Carefully remove the chicken from the crock pot and set aside.
• In a small bowl, whisk the cornstarch into the sauce in the crock pot to thicken it.
• Return the chicken to the crock pot, or shred the chicken and stir it back into the thickened sauce.
• Serve the chicken whole with sauce or shredded over rice or in sandwiches.

Serving and Storage Tips

Serving Tips:

• Serve the chicken over steamed white or brown rice to soak up the flavorful sauce.
• Use shredded chicken as a delicious filling for sandwiches, sliders, or wraps.
• Pair with grilled or roasted vegetables like pineapple, bell peppers, or zucchini for a complete tropical meal.
• Garnish with chopped green onions or toasted sesame seeds for extra flavor and crunch.

Storage Tips:

• Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove or in the microwave until warmed through.
• For longer storage, freeze the chicken and sauce separately or together in freezer-safe containers for up to 3 months.
• Thaw frozen portions overnight in the refrigerator before reheating.

Variations

1. Spicy Huli Huli Chicken
   Add 1–2 teaspoons of sriracha sauce or crushed red pepper flakes to the sauce mixture before cooking. This gives the dish a nice kick of heat that balances the sweetness of the pineapple and brown sugar.
2. Coconut Pineapple Huli Huli Chicken
   Replace ½ cup of the pineapple juice with canned coconut milk for a richer, creamier sauce with a subtle coconut flavor that enhances the tropical vibe.
3. Grilled Huli Huli Chicken
   After slow cooking, remove the chicken and brush it with some sauce, then grill it over medium-high heat for 3–5 minutes per side. This adds a smoky char that complements the sweet and tangy flavors.
4. Huli Huli Chicken with Vegetables
   Add sliced bell peppers, pineapple chunks, and red onions to the crock pot along with the chicken for a one-pot meal packed with color and extra nutrients.
5. Huli Huli Chicken Lettuce Wraps
   Serve shredded chicken in crisp lettuce leaves with shredded carrots, chopped peanuts, and a drizzle of extra sauce for a light and fresh handheld meal.
6. Low-Sodium Version
   Use low-sodium soy sauce and reduce the brown sugar to ¼ cup to make this recipe a bit lighter on salt and sugar while still keeping great flavor.
7. Chicken Breast Option
   Swap out chicken thighs for boneless skinless chicken breasts if you prefer leaner meat. Keep in mind that chicken breasts may cook faster, so check for doneness around 4-5 hours.

FAQs

1. What cut of chicken is best for this recipe?
   Boneless, skinless chicken thighs are ideal because they stay juicy and tender during slow cooking. However, chicken breasts can also be used if you prefer leaner meat.
2. Can I use frozen chicken in the crock pot?
   It’s best to use thawed chicken for even cooking. Using frozen chicken may increase cooking time and risk uneven cooking.
3. How do I thicken the sauce if it’s too thin?
   Whisk in cornstarch mixed with a little cold water into the sauce and cook on high for 10-15 minutes until it thickens.
4. Can I make this recipe in an Instant Pot?
   Yes! Use the sauté function to combine sauce ingredients, then pressure cook the chicken for about 12 minutes, followed by a natural release.
5. How long does leftover Huli Huli Chicken last?
   Stored in an airtight container, leftovers will keep in the fridge for up to 4 days.
6. Can I freeze leftover Huli Huli Chicken?
   Yes, you can freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
7. Is this recipe gluten-free?
   To make it gluten-free, use gluten-free soy sauce or tamari.
8. What can I serve with Huli Huli Chicken?
   Serve it over rice, with grilled vegetables, or use shredded chicken in sandwiches or wraps.
9. Can I add vegetables to the crock pot?
   Absolutely! Pineapple chunks, bell peppers, or onions can be added for extra flavor and nutrition.
10. Can I double this recipe?
    Yes, the crock pot can handle doubling the ingredients, but make sure your crock pot is large enough and adjust cooking time accordingly.

This Crock Pot Huli Huli Chicken recipe is a simple, hands-off way to bring big island flavors into your home. With its tropical sauce and tender chicken, it’s a meal that’s both comforting and exciting. Perfect for busy days when you want dinner ready when you walk in the door, this recipe will quickly become a family favorite. Give it a try and enjoy the sweet, tangy taste of huli huli chicken made easy in your crock pot!

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