If you love the tropical, tangy, and slightly sweet flavors of Hawaiian-inspired dishes, then you’ll absolutely go crazy for this Crock Pot Huli Huli Chicken Recipe. It’s one of those recipes that’s fuss-free, packed with bold flavor, and effortlessly tender—all thanks to the magic of slow cooking. Whether you’re new to crock pot cooking or looking for a new family favorite, stick around because this recipe is fan-freaking-tastic and might just become your go-to weeknight winner.
Why You’ll Love This Recipe
- Hands-Off Convenience: You toss everything in the crock pot and let it do the magic while you get on with your day.
- Rich, Layered Flavors: The combo of pineapple juice, soy sauce, and garlic creates that perfect balance of sweet, savory, and tangy.
- Tender, Juicy Chicken: Using chicken thighs ensures the meat stays moist and flavorful throughout the slow cooking.
- Versatility: Easy swaps and variations let you customize this recipe to your taste — which I’ll share below!
Ingredients You’ll Need
The ingredients in this Crock Pot Huli Huli Chicken Recipe are simple, pantry-friendly, and carefully chosen to create that iconic island flavor. Each one brings something special to the party, from the pineapple’s sweetness to the savory soy sauce and punchy ginger.
- Boneless, skinless chicken thighs: I use thighs because they stay juicy and don’t dry out in the slow cooker like breasts can, but you can swap if you prefer leaner meat.
- Pineapple juice: Fresh or canned, this adds that tropical sweetness that balances the savory notes.
- Apple cider vinegar: Adds a gentle tang that brightens the sauce, cutting through the sweetness.
- Sesame oil: Gives a subtle nutty aroma and authentic Asian-inspired flavor.
- Soy sauce: The salty backbone of this sauce, so don’t skimp here.
- Brown sugar: Sweetens and caramelizes during cooking for that deep, rich flavor.
- Ketchup: Surprising but important — it adds a mild tomato tang and thickens the sauce naturally.
- Fresh ginger: Grated ginger adds a fresh, zesty kick I love.
- Garlic: Minced garlic rounds out the flavor with its savory depth.
- Cornstarch and water: Used at the end to thicken the sauce perfectly without overpowering the flavors.
Variations
I personally love keeping things classic, but I’m all about making a recipe your own. After a few times, I started to tweak this Crock Pot Huli Huli Chicken Recipe to suit different moods or feed a crowd with varying tastes. Don’t be afraid to experiment—you might find your new favorite way!
- Chicken Breast Swap: If you’re watching fat intake or just prefer white meat, chicken breasts work fine—but watch the cooking time carefully to keep them juicy.
- Extra Sauce Galore: I often double the sauce ingredients because my family loves having plenty to spoon over both the chicken and rice.
- Added Heat: A splash of sriracha or some crushed red pepper flakes bring a welcome kick that wakes up the flavors.
- Vegetable Boost: Toss in bell peppers or pineapple chunks during the last hour of cooking for extra texture and sweetness.
How to Make Crock Pot Huli Huli Chicken Recipe
Step 1: Prep Your Chicken and Sauce
Start by trimming excess fat off your chicken thighs—this helps keep the dish from being greasy. Place the thighs in the bottom of a 6-quart crock pot, making sure they’re in a single layer for even cooking. Then, whisk together pineapple juice, apple cider vinegar, sesame oil, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic in a small bowl. This sauce mixture is where the magic starts to happen, blending sweet, tangy, and savory layers that infuse the chicken as it cooks.
Step 2: Slow Cook to Perfection
Pour the sauce over the chicken in the crock pot and make sure it’s nicely coated. Cover and set your crock pot to cook on high for 3-4 hours or on low for 6-7 hours. When I first tried this on a low setting, the chicken came out so tender it practically fell apart—which I absolutely love for shredding. Just be careful not to overcook, as the chicken can dry out if left too long.
Step 3: Thicken the Sauce and Finish
Once the chicken is cooked, carefully remove the pieces from the crock pot and set aside. Mix the cornstarch and water in a small bowl until smooth, then stir this slurry into the sauce left behind. You can add the chicken back in whole or shred it with two forks if you want that pulled-chicken texture—I personally love shredding it because every bite is coated with that sticky, luscious sauce. Let everything cook together for another 10-15 minutes or until the sauce thickens to your liking.
Serve your Crock Pot Huli Huli Chicken over steamed rice or cauliflower rice for an easy weeknight meal that delivers big flavors with minimal effort.
Pro Tips for Making Crock Pot Huli Huli Chicken Recipe
- Trim Fat for Cleaner Sauce: I’ve found trimming chicken thighs really helps keep the sauce from becoming too greasy.
- Don’t Skip Shredding: Shredding the chicken lets the sauce cling to every piece, making the dish more flavorful and enjoyable.
- Adjust Sweetness to Taste: Some days I add a touch more brown sugar or pineapple juice depending on how sweet I want it—it’s your call!
- Watch Cooking Times: Because crock pots vary, check around the earlier cook time the first time to avoid overcooking the chicken.
How to Serve Crock Pot Huli Huli Chicken Recipe
Garnishes
I like to sprinkle freshly chopped green onions on top for a burst of color and mild onion flavor, and occasionally add some toasted sesame seeds for crunch and that authentic touch. A wedge of lime on the side never hurts either—it lifts the whole dish with a fresh squeeze!
Side Dishes
My go-to sides are simple and let the chicken shine: steamed jasmine rice or coconut rice complements it beautifully. For something green, I love serving it with stir-fried snap peas or a crisp cucumber salad drizzled with a little rice vinegar dressing.
Creative Ways to Present
For parties, I’ve served Crock Pot Huli Huli Chicken in mini Hawaiian slider buns with a slice of grilled pineapple and some coleslaw on top—everyone raved! You can also make lettuce wraps for a lighter, fun presentation that’s perfect for warm weather.
Make Ahead and Storage
Storing Leftovers
I store leftover Huli Huli Chicken in an airtight container in the fridge for up to 3-4 days. Because the sauce thickens as it cools, it often tastes even better the next day once the flavors have melded some more.
Freezing
This recipe freezes beautifully! I portion leftovers into freezer-safe bags or containers and freeze for up to 3 months. When you’re ready to eat, thaw in the fridge overnight for best results.
Reheating
Reheat gently on the stove over low-medium heat or in the microwave, stirring occasionally. If the sauce is too thick after reheating, add a splash of water or pineapple juice to loosen it up and keep that lovely saucy texture.
FAQs
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Can I use chicken breasts instead of thighs for this Crock Pot Huli Huli Chicken Recipe?
Absolutely! While chicken thighs stay juicier during the long slow cook, chicken breasts can work well too. Just keep an eye on the cooking time and consider checking for doneness earlier to avoid drying out the breasts.
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Can I prepare this recipe ahead of time and freeze it?
Yes, you can freeze Crock Pot Huli Huli Chicken after cooking. Portion it out in airtight containers or freezer bags for convenient meals later. When ready to eat, thaw overnight in the fridge and reheat gently.
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How do I thicken the sauce in this recipe?
The recipe uses a simple cornstarch slurry made with cornstarch and water to thicken the sauce after the chicken is cooked. Just stir it in and cook for a few more minutes until it reaches your desired thickness. You can double the amount if you prefer a thicker glaze.
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What should I serve with Crock Pot Huli Huli Chicken?
This chicken pairs wonderfully with steamed rice or coconut rice and some fresh vegetables like snap peas, cucumbers, or even a simple side salad to balance the richness of the dish.
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Is there a way to add a bit of heat to this recipe?
Definitely! Adding a splash of sriracha or some crushed red pepper flakes before cooking is my go-to method to give the sauce a nice spicy kick without overpowering the other flavors.
Final Thoughts
This Crock Pot Huli Huli Chicken Recipe is one of my absolute favorites because it’s easy, delicious, and brings a little island vacation vibe to your dinner table. I love how the flavors soak into the meat, and the sauce reminds me of summer BBQs with friends. If you’re looking for a foolproof, crowd-pleasing meal that practically cooks itself, this is it. Give it a try—I promise you’ll be making it again and again!
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 delivers tender, flavorful chicken thighs simmered in a luscious, sweet and tangy pineapple-based sauce. Slow-cooked in a crock pot, this Hawaiian-inspired dish combines pineapple juice, soy sauce, brown sugar, and fresh ginger for an easy, hands-off meal perfect for serving over rice any night of the week.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs (excess fat trimmed off)
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)
Thickening Mixture
- 2 tbsp cornstarch
- ¼ cup water
Instructions
- Prepare Chicken: Place the boneless, skinless chicken thighs at the bottom of a 6-quart crock pot, ensuring an even layer for thorough cooking.
- Mix 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 the sauce is smooth and well combined.
- Cook Chicken: Pour the prepared sauce evenly over the chicken in the crock pot. Cover and cook on high for 3-4 hours or on low for 6-7 hours, allowing the chicken to become tender and infused with the sauce flavors.
- Remove Chicken & Thicken Sauce: Carefully remove the cooked chicken from the crock pot and set aside. In a small bowl, whisk together cornstarch and water to make a slurry, then stir it into the crock pot sauce to help thicken it.
- Finish Cooking: Return the chicken to the crock pot, either whole or shredded using two forks as per your preference, and continue cooking for another 1-15 minutes until the sauce thickens to your desired consistency.
- Serve: Spoon the huli huli chicken and thickened sauce over cooked rice or your favorite sides. Enjoy this flavorful Hawaiian-inspired crock pot meal!
Notes
- Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used as a substitute based on personal preference.
- Doubling the sauce ingredients is a great tip to have extra sauce for drizzling over rice or leftovers.
- If the sauce isn’t thick enough, repeat mixing ¼ cup water with 2 tablespoons cornstarch and add progressively until you reach the desired thickness.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
