Crockpot Huli Huli Chicken

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This Crockpot Huli Huli Chicken is a sweet and savory slow cooker recipe made with juicy chicken thighs simmered in a pineapple-soy glaze. It’s an easy, set-it-and-forget-it dinner that’s perfect served over rice or in bowls for a flavorful weeknight meal.

Prep Time10

Cook Time2 30

Total Time2 40

Servings: Servings

Calories: 280kcal

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!

Notes

When adding the cornstarch slurry to the crockpot, you will need it to be hot from cooking to thicken. If your crockpot finished earlier and has been sitting on keep warm, it may not be hot enough to thicken the sauce.

In this case, you either turn the crockpot back to high until the sauce thickens, or the quicker method would be to pour the sauce into a pot and bring to a simmer for 1-2 minutes.

Substitutions: You can swap chicken thighs for chicken breasts, though thighs will stay more tender and juicy in the slow cooker.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Make sure the chicken is fully cooled before storing to maintain the best texture.

How to Freeze: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2–3 months. For best results, thaw overnight in the refrigerator before reheating.

How to Reheat: Reheat in the microwave in 30–60 second intervals or warm on the stovetop over medium heat until heated through. Add a splash of water or pineapple juice if needed to loosen the sauce.

How to Scale: This recipe can easily be doubled for a crowd, just make sure your slow cooker is large enough to fit everything comfortably. For smaller portions, simply cut the ingredients in half and keep the cook time about the same.

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