If you’ve been craving that sweet, tangy, and savory Hawaiian flavor but want to skip the grill, I have just the recipe for you. This Crock Pot Huli Huli Chicken Recipe is hands-down one of my favorite go-to meals when I want something packed with flavor but without the fuss. Trust me, once you try this, you’ll find yourself making it over and over because it’s just that good and so easy!
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss it all in the crock pot and let it do the work while you relax or tackle other things.
- Balanced Flavors: The sweet pineapple juice and brown sugar perfectly balance with the tang of vinegar and savory soy sauce.
- Juicy, Tender Chicken: Slow cooking thighs keeps the chicken moist without drying it out, which is why I always use them.
- Family Approved: When I first made this, my family went crazy over it — it’s a real crowd-pleaser.
Ingredients You’ll Need
These ingredients are classic staples for Huli Huli chicken, but the magic really happens when they come together in the slow cooker. I always recommend trimming excess fat from the chicken thighs to avoid greasiness, and grabbing fresh ginger for that authentic zing.
- Boneless, skinless chicken thighs: I find thighs stay tender and juicy better than breasts, but you can swap if you prefer leaner meat.
- Pineapple juice: Adds natural sweetness and a little acidity — fresh if you can, but canned works great too.
- Apple cider vinegar: Gives a pleasant tang that balances the sweetness perfectly.
- Sesame oil: Just a little adds amazing depth and a subtle nuttiness.
- Soy sauce: Use low sodium if you want to control saltiness.
- Brown sugar: Provides that caramelized sweetness essential to Huli Huli flavor.
- Ketchup: Helps thicken and deepen the sauce with a little tomato tang.
- Fresh ginger, grated: The freshest ginger packs a punch, but powdered can work in a pinch.
- Garlic, minced: Always better fresh for that punchy aroma.
- Cornstarch: Used at the end to thicken the sauce to the perfect consistency.
- Water: Mixed with cornstarch to create the slurry for thickening.
Variations
I love to switch things up depending on what I’m in the mood for or what’s in the fridge. This recipe is super forgiving, so don’t hesitate to personalize it to your taste!
- Chicken Breast Variation: When I’m watching calories, I swap thighs for breasts, though I do slow cook a bit less to avoid drying out the meat.
- Extra Sauce: I often double the sauce ingredients because you can never have too much glaze drizzled over rice.
- Spicy Kick: Sometimes I add a dash of sriracha or crushed red pepper flakes for a little heat — it’s a fun twist.
- Vegetable Boost: Throw in some bell peppers or pineapple chunks halfway through cooking for added texture and sweetness.
How to Make Crock Pot Huli Huli Chicken Recipe
Step 1: Prep Your Chicken and Sauce
Start by trimming any excess fat off your boneless, skinless chicken thighs. This helps keep the dish from being greasy and leaves room for the sauce’s amazing flavors to shine. Then, toss the chicken into your 6-quart crock pot. Whisk together pineapple juice, apple cider vinegar, sesame oil, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic in a small bowl until everything’s nicely blended. Pour the sauce over the chicken, making sure every piece gets coated — this is where the magic all comes together!
Step 2: Let It Slow Cook
Cover your crock pot and cook on high for about 3 to 4 hours or low for 6 to 7 hours. This gives the chicken enough time to soak up all those bold flavors and become fall-apart tender. I usually do the low-and-slow method if I have the time—it just makes the meat extra juicy and the sauce richer.
Step 3: Thicken the Sauce
Carefully remove the chicken from the crock pot once it’s done cooking. Mix the cornstarch with water to make a slurry, then stir this into the sauce left behind in the pot. This step really brings the sauce from nice and flavorful to perfectly sticky and glossy. You can choose to shred the chicken with two forks and toss it back in or leave the thighs whole—both ways taste incredible. Let it cook for another 10 to 15 minutes until the sauce thickens to your liking.
Pro Tips for Making Crock Pot Huli Huli Chicken Recipe
- Use Thighs for Moisture: I learned that chicken thighs stay juicy much better than breasts in slow cooking—it’s a game changer for texture.
- Don’t Skip the Cornstarch Slurry: Thicken the sauce after cooking to avoid it being watery—you’ll want every bite soaked in that glaze.
- Double the Sauce for Leftovers: I always double the sauce because reheated chicken tastes amazing with extra glaze.
- Avoid Overcooking: Keep an eye on the timing to prevent the chicken from drying out or turning stringy—slow cookers can vary!
How to Serve Crock Pot Huli Huli Chicken Recipe
Garnishes
I love to sprinkle fresh chopped green onions and a handful of toasted sesame seeds on top. It adds color, texture, and a little crunch that complements the soft, saucy chicken beautifully. Sometimes a wedge of lime for squeezing adds a nice citrusy pop, too.
Side Dishes
Classic steamed white rice is my go-to because it soaks up all the sauce and balances the meal. Occasionally, I’ll serve it alongside garlic butter asparagus or a simple cucumber salad to keep things fresh and vibrant.
Creative Ways to Present
For a fun twist when entertaining, I like to serve this chicken in lettuce wraps topped with pineapple tidbits and a drizzle of extra sauce — it turns into a totally fresh, finger-food style dish that everyone loves.
Make Ahead and Storage
Storing Leftovers
Leftover Huli Huli chicken stores beautifully in an airtight container in the fridge for up to 4 days. I always make sure to cool it to room temperature before storing to keep the texture nice.
Freezing
I’ve frozen this chicken plenty of times with great results. Just portion it out into freezer-safe bags or containers and it keeps for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheating
To reheat, I prefer warming it gently in a skillet over medium heat with a splash of water or extra sauce to keep it moist. Microwaving works, but watch it closely to avoid drying out the chicken.
FAQs
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Can I use chicken breasts instead of thighs in this Crock Pot Huli Huli Chicken Recipe?
Absolutely! While chicken thighs stay juicier in slow cooker recipes, you can use chicken breasts if you prefer. Just be mindful to check on them a bit earlier during cooking to prevent dryness, since breasts cook faster and can become tough if overcooked.
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How do I thicken the sauce in this Crock Pot Huli Huli Chicken Recipe?
The best way is to make a cornstarch slurry by mixing cornstarch with cold water, then stir it into the sauce after you remove the chicken. Let it cook for 10-15 more minutes on low until the sauce has thickened to your liking.
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Can I make this recipe ahead of time?
Yes! You can prepare the chicken and sauce in advance, refrigerate it, and then slow cook as directed when you’re ready. Leftovers keep well in the fridge and also freeze nicely for later meals.
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What should I serve with Crock Pot Huli Huli Chicken?
This chicken pairs perfectly with steamed rice, roasted or sautéed veggies, or even a fresh salad. For a fun presentation, try serving it in lettuce wraps or over cauliflower rice for a low-carb option.
Final Thoughts
There’s something so comforting about coming home to a crock pot full of juicy, flavorful chicken that practically cooks itself. I absolutely love how this Crock Pot Huli Huli Chicken Recipe turns out every time — tender chicken, sticky-sweet sauce, and that tropical vibe in every bite. Give it a try for your next meal and watch how quickly it becomes a favorite in your household, just like mine.
Print
Crock Pot Huli Huli Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
Description
This Crock Pot Huli Huli Chicken recipe offers a deliciously sweet and tangy Hawaiian-inspired meal that’s easy to prepare and perfect for a comforting family dinner. Tender chicken thighs slow-cooked in a flavorful blend of pineapple juice, soy sauce, ginger, and garlic create a luscious sauce that can be thickened and served over rice for a satisfying dish bursting with savory, sweet, and umami flavors.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs (excess fat trimmed off)
Huli Huli Sauce
- 1 cup pineapple juice
- 1½ tbsp apple cider vinegar
- 2 tsp sesame oil
- ⅓ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- 2 tsp fresh ginger (grated)
- 1½ tsp garlic (minced)
Sauce Thickener
- 2 tbsp cornstarch
- ¼ cup water
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken thighs at the bottom of a 6-quart crock pot, ensuring they lay flat and evenly.
- Mix the Sauce: In a small bowl, whisk together pineapple juice, apple cider vinegar, sesame oil, soy sauce, brown sugar, ketchup, grated fresh ginger, and minced garlic until well combined.
- Cook the Chicken: Pour the sauce mixture over the chicken in the crock pot. Cover the crock pot and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and cooked through.
- Prepare the Thickener: Once the chicken is cooked, remove it from the crock pot and set aside. In a small bowl, whisk together the cornstarch and water to create a slurry.
- Thicken the Sauce: Pour the cornstarch slurry into the crock pot with the remaining sauce and stir well. Return the chicken to the crock pot either whole or shredded with two forks, depending on your preference. Continue cooking for 1 to 15 minutes until the sauce has thickened to your desired consistency.
- Serve: Serve the Huli Huli Chicken hot over cooked rice, drizzling extra sauce over the top for maximum flavor and enjoyment.
Notes
- You can swap chicken thighs for chicken breasts if preferred, but thighs offer more tenderness and flavor.
- Doubling the savory sauce is a great way to ensure there’s plenty to drizzle over the chicken and rice.
- Mix ¼ cup of water with two tablespoons of cornstarch to thicken the sauce; repeat as needed for your preferred thickness.
Nutrition
- Serving Size: 1 serving (approximately 4.5 oz chicken with sauce)
- Calories: 320
- Sugar: 18g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
