Crock Pot Huli Huli Chicken (Printable)

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

# What You 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
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

# Steps:

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 crock pot, arranging them in an even layer. Pour the prepared marinade sauce over the chicken, ensuring all pieces are thoroughly coated.
03 - Cover and cook on low setting for 4–6 hours until chicken is cooked through, tender, and reaches an internal temperature of 165°F.
04 - Transfer cooked chicken to a serving platter and tent with foil. Whisk cornstarch with water in a small bowl to create a slurry. Stir slurry into the sauce in the crock pot, cover, and cook on high for 10–15 minutes until sauce thickens. Return chicken to pot and coat evenly.
05 - Plate chicken over steamed rice, spooning extra sauce on top. Sprinkle with sliced green onions and toasted sesame seeds. Add fresh pineapple slices alongside for a tropical presentation.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while your house fills with incredible aromas
  • That perfect balance of sweet, tangy, and savory that makes everyone ask for seconds
  • Set it and forget it convenience that delivers restaurant quality results
02 -
  • Cornstarch needs to be mixed with cold liquid before adding to hot sauce to prevent lumps
  • Low-sodium soy sauce is crucial because the sauce reduces and concentrates salt
  • Fresh ginger makes a massive difference over ground ginger in this recipe
03 -
  • Pat the chicken dry before adding to the pot for better browning on the exterior
  • Let the sauce rest for a few minutes after thickening to check the final consistency
  • Toast sesame seeds in a dry pan for 2 minutes to intensify their flavor

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