Crock Pot Huli Huli Chicken (Printable)

Tender slow-cooked chicken in a sweet and tangy pineapple-soy glaze with Hawaiian-inspired flavors.

# What goes in:

→ Chicken

01 - 2 ½ lbs boneless skinless chicken thighs

→ Marinade & Sauce

02 - 1 cup pineapple juice
03 - ½ cup low-sodium soy sauce
04 - ⅓ cup ketchup
05 - ¼ cup packed light brown sugar
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon freshly grated ginger
08 - 3 cloves garlic, minced
09 - 1 tablespoon sesame oil
10 - ½ teaspoon freshly ground black pepper
11 - 1 tablespoon cornstarch
12 - 2 tablespoons water

→ Garnish & Serving

13 - 2 tablespoons sliced green onions
14 - 1 tablespoon toasted sesame seeds
15 - Fresh pineapple slices
16 - Steamed rice

# Directions:

01 - Whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, sesame oil, and black pepper in a medium bowl until fully combined and sugar dissolves.
02 - Place chicken thighs in the slow cooker, arranging pieces in an even layer. Pour the prepared sauce over the chicken, turning pieces to coat thoroughly.
03 - Cover and cook on low heat for 4–6 hours until chicken reaches internal temperature of 165°F and is tender enough to shred easily with a fork.
04 - Transfer cooked chicken to a serving platter. Whisk cornstarch with water in a small bowl until smooth, then stir into the hot sauce in the slow cooker. Cover and cook on high for 10–15 minutes until sauce thickens. Return chicken to pot and coat evenly.
05 - Place chicken over steamed rice on serving plates. Spoon thickened sauce generously over chicken. Sprinkle with green onions, sesame seeds, and fresh pineapple slices if desired.

# Expert Advice:

01 -
  • The sauce does double duty as both marinade and glaze, meaning less prep and more flavor absorption
  • Chicken thighs stay impossibly tender even after hours of slow cooking, practically falling apart at the touch of a fork
02 -
  • The sauce will taste quite salty before cooking, but the sweetness intensifies and balances everything out during the slow cooking process
  • Removing the lid too frequently to check progress adds significant cooking time and can prevent the chicken from becoming properly tender
03 -
  • Searing the chicken thighs in a hot skillet for two minutes per side before adding them to the slow cooker adds a depth of flavor that mimics grilled chicken
  • If the sauce tastes too sweet at the end, add another teaspoon of rice vinegar to bring everything back into balance

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