Crock Pot Huli Huli Chicken (Printable)
Tender slow-cooked chicken in a sweet, tangy pineapple-soy glaze with smoky undertones.
# 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)
# How To Make It:
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.
02 - Arrange chicken thighs in the slow cooker insert. Pour the prepared marinade over the meat, turning pieces to ensure even coating on all sides.
03 - Cover and cook on low setting for 4–6 hours until chicken reaches internal temperature of 165°F and meat is tender.
04 - Transfer chicken to a serving platter and cover to keep warm. Whisk cornstarch with water in a small bowl until smooth. Stir slurry into the cooking liquid, cover, and cook on high for 10–15 minutes until sauce thickens. Return chicken to pot and coat thoroughly.
05 - Plate chicken over steamed rice. Sprinkle with green onions and sesame seeds. Add fresh pineapple slices alongside if desired.
# Expert Tips:
01 -
- The sauce does double duty as marinade and glaze, meaning less cleanup and more flavor absorption
- Chicken thighs stay impossibly tender after hours of slow cooking, never dry or stringy
02 -
- The sauce tastes quite salty before cooking, but the sweetness balances out as everything simmers together
- Cornstarch needs to reach a simmer to activate, so dont skip that final high-heat step if you want a thickened glaze
03 -
- Use fresh pineapple juice if you can find it, but canned works perfectly fine in a pinch
- Let the chicken rest for 5 minutes before serving so it holds onto all those juices