Description

This Crock Pot Huli Huli Chicken is sweet, savory, and infused with tropical pineapple flavor. It’s a slow cooker favorite that delivers fall-apart tender chicken perfect for any meal.

Ingredients

1 cup pineapple juice (unsweetened preferred)
1/2 cup soy sauce (low sodium optional)
1/3 cup brown sugar
1/4 cup ketchup
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 pounds boneless, skinless chicken thighs
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)

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Instructions

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic until smooth.
Place chicken thighs in the crock pot and pour sauce over the top to coat thoroughly.
Cover and cook on low for 5–7 hours, until chicken is fork-tender and fully cooked.
Remove chicken and set aside. Mix cornstarch with water to create a slurry and stir into the sauce in the crock pot.
Turn crock pot to high and cook for 10–15 minutes until sauce thickens.
Shred chicken with two forks if desired, then return to the crock pot and mix with the thickened sauce.
Serve hot over rice, in buns, wraps, or lettuce cups. Garnish as desired.

Notes

Add chili flakes or hot sauce for a spicy kick.
Finish under a broiler or on a grill for a smoky flavor.
Include bell peppers or pineapple chunks during the last hour for extra texture and flavor.
Substitute chicken breasts or drumsticks if preferred, adjusting cook time as needed.