This Crockpot Huli Huli Chicken is sweet, savory, and packed with island flavor! Juicy chicken thighs are slow-cooked in a pineapple-soy glaze with garlic and ginger, then shredded and tossed back into a rich, sticky sauce. It’s an easy, flavor-loaded dinner that’s perfect served over rice or tucked into bowls!
Slow cooker meals are my love language on busy days, and this one is always on repeat in my kitchen. There’s something about tossing everything into the crockpot in the morning and coming back to a full dinner that feels like a little gift to your future self (and the fam!).
This huli huli chicken is sweet, savory, a little tangy, and honestly just ridiculously good. It gives takeout energy, but without picking up your phone or leaving the house, which is exactly the kind of dinner I’m always here for!
Why I LOVE this recipe!
- Set it and forget it – The slow cooker does all the work for you, which makes this perfect for busy days when you don’t want to think about dinner. Just mix, cook, shred, and you’re done.
- Incredible sweet and savory flavor – The pineapple juice, soy sauce, garlic, and ginger create a rich, sticky sauce that tastes like your favorite takeout. It’s the perfect balance of sweet, salty, and tangy in every bite!
- Great for meal prep – This huli huli chicken reheats beautifully, making it perfect for lunches or easy dinners throughout the week.
- Super versatile – Serve it over rice, in bowls, or even in sandwiches or wraps. It’s one of those recipes that works however you need it to.
What is huli huli chicken?
Huli huli chicken is a Hawaiian-inspired dish made with chicken that’s marinated and cooked in a sweet and savory pineapple-soy-based sauce. The name “huli huli” means “turn turn,” traditionally referring to the way the chicken is rotated while grilling! This version is made easy in the crockpot.
Recipe Notes
This Crockpot Huli Huli Chicken recipe is as simple as promised! It’s a true dump-and-go slow cooker meal that turns basic ingredients into a rich, flavorful dinner with almost no effort.
In this section I am going to go through a few tips and tricks I use for how to make huli huli chicken to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Boneless, skinless chicken thighs – Juicy and tender, they hold up perfectly in the slow cooker. You can substitute chicken breasts, but thighs give the best texture and flavor.
- Pineapple juice – Adds natural sweetness and tropical flavor. Fresh or canned both work well.
- Soy sauce – Use low sodium soy sauce if preferred.
- Ketchup – Helps thicken the sauce and adds a subtle tang.
- Brown sugar – To create that sticky glaze.
- Apple cider vinegar – This just balances out all the flavors!
- Sesame oil – A little goes a long way, for just a touch of nutty flavor.
- Fresh garlic & ginger – To add a depth of flavor! I like to use freshly minced garlic and ginger.
- Cornstarch – Used at the end to thicken the sauce into a glossy glaze.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Make it spicy – Add a drizzle of sriracha or red pepper flakes for a sweet-heat version.
- Add veggies – Toss in bell peppers, carrots, or pineapple chunks for extra texture and flavor.
- Turn it into bowls – Serve over rice with steamed broccoli or cabbage slaw for a full meal.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Crock Pot Huli Huli Chicken.
Make the sauce by combining pineapple juice, soy sauce, ketchup, brown sugar, apple cider vinegar, sesame oil, garlic, and ginger in the bottom of slow cooker. Whisk well.
Add the chicken thighs to the slow cooker and turn them to coat in the sauce. Cook for high for 2.5-3 hours, or low for 3-3.5 hours.
Once done, remove the chicken and shred. Add 3-4 tablespoons of the sauce from the crockpot to the cornstarch and mix until it is liquid. Pour the cornstarch slurry into the sauce in the slow cooker and mix to combine.
Then stir the shredded chicken back into the crockpot. Optionally, garnish with green onions and serve with rice or coleslaw.
Recipe Tips
- Don’t skip the sauce thickening step – Mixing cornstarch with a little sauce first prevents lumps and creates a smooth, glossy glaze. This step is what gives the chicken that classic sticky huli huli texture!
- Use thighs for best results – Chicken thighs stay tender and juicy even after hours in the slow cooker. They shred beautifully and soak up all that flavorful sauce.
- Shred while warm – Shred the chicken right after cooking so it easily pulls apart and absorbs the sauce. Waiting too long can make it harder to shred evenly.
- Let it sit before serving – Once everything is mixed back together, let it sit for a few minutes so the sauce thickens slightly. It will only thicken if everything is still hot from cooking. If it isn’t hot, turn it back onto high to help the sauce thicken up.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-minced garlic and ginger – Saves a few prep steps without sacrificing flavor.
- Skip shredding – Serve the chicken thighs whole for a faster version.
- Make it ahead – Cook everything the day before and reheat when ready to serve!
- Use bottled pineapple juice – No need to juice fresh fruit! Store-bought works perfectly here.
Freezer Meal Instructions
Making this slow cooker huli huli chicken recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Add all sauce ingredients and raw chicken to a freezer-safe bag.
- Seal tightly and freeze flat.
- Thaw overnight in the fridge, then cook as directed in the slow cooker.
How to Freeze Huli Huli Chicken After Cooking
- Let chicken cool completely.
- Store in airtight containers with sauce.
- Freeze and reheat when ready to serve.
What to Serve with Crockpot Huli Huli Chicken
Since this protein based dinner has delicious sweet and savory Hawaiian-inspired flavors, it pairs well with simple, fresh sides!
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Huli Huli Chicken Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Huli huli rice bowls – Serve over rice with extra veggies and sauce.
- Hawaiian-style sliders – Pile onto Hawaiian rolls for easy sandwiches.
- Lettuce wraps – Use crisp lettuce cups for a lighter option.
- Fried rice mix-in – Toss into fried rice for a quick flavor upgrade!
Recipe FAQ’s
What is the difference between teriyaki chicken and Huli Huli chicken?
Teriyaki chicken is typically made with a soy sauce-based glaze that’s more savory and slightly sweet, often with Japanese flavor influences. Huli Huli chicken is Hawaiian-inspired and usually includes pineapple juice, giving it a fruitier, tangier, and sweeter flavor profile.
Can I put raw chicken straight in the slow cooker?
Yes, you can safely put raw chicken directly into the slow cooker as it cooks low and slow until fully cooked through. Just make sure it reaches an internal temperature of 165°F before serving.
What cut of chicken is best for huli huli?
Boneless, skinless chicken thighs are best because they stay juicy and tender during the long cooking time or on the grill. Chicken breasts can also be used, but they are leaner and may dry out more easily.
Can I cook this on high instead of low?
Yes, you can cook it on high for about 2.5–3 hours instead of low for 3–3.5 hours. Either method works well as long as the chicken becomes tender and shreds easily.
More EASY Slow Cooker Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy slow cooker recipes here, or see a few of our readers favorite recipes below.
- Slow Cooker Stuffed Peppers
- Crockpot Pork Carnitas
- Slow Cooker Pineapple Pork
- Crockpot Mississippi Chicken
Crockpot Huli Huli Chicken
Ingredients
- 1/2 cup pineapple juice
- 1/3 cup soy sauce
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons sesame oil
- 4 cloves garlic, minced
- 2 teaspoons minced ginger
- 3 pounds boneless skinless chicken thighs, (6-8 thighs)
- 2 tablespoons cornstarch
Instructions
- Make the sauce by combining pineapple juice, soy sauce, ketchup, brown sugar, apple cider vinegar, sesame oil, garlic, and ginger in the bottom of slow cooker and whisking.
- Add the chicken thighs to the slow cooker and turn them to coat in the sauce.
- Cook for high for 2.5-3 hours, or low for 3-3.5 hours.
- Once done, remove the chicken and shred.Add 3-4 tablespoons of the sauce from the crockpot to the cornstarch and mix until it is liquid. Pour the cornstarch slurry into the sauce in the slow cooker and mix to combine. (See note!)Then stir the shredded chicken back into the crockpot.
- Optionally, garnish with green onions and serve with rice or coleslaw. Enjoy!
Leave a Reply