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Best Crock Pot Huli Huli Chicken

Best Crock Pot Huli Huli Chicken

Tender, juicy chicken slow-cooked in a rich, tangy, and sweet Huli Huli sauce, perfect for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 lbs boneless, skinless chicken thighs Cut into 2-inch pieces
For the Huli Huli Sauce
  • 1 cup pineapple juice
  • 1/2 cup ketchup
  • 1/4 cup brown sugar packed
  • 1/4 cup soy sauce low sodium preferred
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh ginger grated
  • 2 cloves garlic minced
  • 1 teaspoon Sriracha or chili garlic sauce optional, for heat
  • 1 tablespoon cornstarch for optional thickening
  • 2 tablespoons water cold, for slurry
Garnish (Optional)
  • 2 tablespoons sesame seeds
  • 1/4 cup green onions sliced

Method
 

Instructions
  1. In a medium bowl, whisk together the pineapple juice, ketchup, brown sugar, soy sauce, rice vinegar, grated ginger, minced garlic, and sriracha (if using) until the sugar is dissolved. This is the Huli Huli Sauce.
  2. Place the chicken thighs into the basin of a 6-quart or larger slow cooker.
  3. Pour half of the prepared Huli Huli sauce over the chicken, tossing gently to fully coat. Save the remaining half of the sauce for later use.
  4. Cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken is thoroughly cooked and easily shreddable.
  5. About 30 minutes before serving, create a slurry by mixing the cornstarch and cold water thoroughly in a small bowl. Stir this slurry into the sauce remaining in the crock pot. Stir well and switch the slow cooker setting to HIGH (if it was on LOW) and cover for 15-20 minutes, or until the sauce has thickened slightly.
  6. Shred the chicken slightly using two forks directly in the slow cooker, allowing the meat to absorb the thickened sauce. Mix gently.
  7. Serve the Huli Huli chicken over steamed rice, spooning extra sauce over the top. Garnish with sesame seeds and sliced green onions, if desired.

Notes

For a truly caramelized texture, remove the chicken pieces after cooking, place them on a baking sheet, brush with a little of the reserved sauce, and broil for 2-3 minutes until slightly charred. Be careful not to burn!