Huli Huli Chicken Crock Pot (Printer-friendly)

Tender chicken in sweet, tangy pineapple-soy glaze with smoky Hawaiian flavors.

# What you'll need:

→ 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 light brown sugar, packed
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 (for thickening, optional)
12 - 2 tablespoons water (for slurry, optional)

→ Garnish & Serving

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

# Method:

01 - Whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, sesame oil, and black pepper in a medium bowl until thoroughly combined.
02 - Arrange chicken thighs in the slow cooker and pour the marinade over the meat, ensuring all pieces are evenly coated.
03 - Cover and cook on low heat for 4–6 hours until the chicken is cooked through and tender.
04 - Transfer cooked chicken to a serving platter. Combine cornstarch with water to form a slurry, then stir into the sauce in the slow cooker. Cover and cook on high for 10–15 minutes until thickened. Return chicken to the pot and coat with the reduced sauce.
05 - Plate the chicken over steamed rice. Top with green onions, sesame seeds, and fresh pineapple slices if desired.

# Expert Tips:

01 -
  • The crock pot does all the heavy lifting while you go about your day
  • That impossibly sticky, finger-licking glaze works on everything from rice to roasted vegetables
  • Leftovers taste even better after the flavors meld overnight
02 -
  • Cornstarch thickening is entirely personal preference, that thin sauce is incredible drizzled over rice
  • Low and slow keeps the chicken from drying out, high heat will toughen the meat
  • The sauce reduces naturally as it cooks, so taste before adding salt
03 -
  • Fresh ginger makes all the difference, ground ginger cannot compete with that bright zing
  • Let the chicken rest in the sauce for 10 minutes before serving so it reabsorbs moisture

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