Here’s a delicious, easy Crock Pot (slow cooker) recipe for Huli Huli Chicken, a Hawaiian-inspired dish with sweet, tangy, and smoky flavors that make it a crowd favorite. Perfect for weeknight dinners or meal prep!
🍍 Crock Pot Huli Huli Chicken Recipe
🍗 What is Huli Huli Chicken?
“Huli” means “to turn” in Hawaiian. Traditionally, Huli Huli Chicken is grilled and basted over open flames, but this Crock Pot version makes it hands-off and still super flavorful.
📝 Ingredients:
For the Chicken:
- 2 to 3 lbs boneless, skinless chicken thighs (or breasts)
- Salt and pepper to taste
- 1 tbsp olive oil (optional, for browning)
For the Huli Huli Sauce:
- 1 cup pineapple juice
- ½ cup soy sauce (low sodium preferred)
- ½ cup brown sugar (or honey)
- ¼ cup ketchup
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 3–4 garlic cloves, minced
- 1 tbsp sesame oil (optional for flavor)
- 1 tsp Sriracha or red pepper flakes (optional, for heat)
👩🍳 Instructions:
Step 1: (Optional) Brown the Chicken
- Season chicken with salt and pepper.
- Heat a skillet with olive oil and brown chicken for 2–3 minutes per side. This adds flavor but is optional.
Step 2: Make the Sauce
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, garlic, ginger, sesame oil, and Sriracha if using.
Step 3: Slow Cook
- Place chicken in the crock pot.
- Pour sauce over the top.
- Cover and cook on:
- Low for 5–6 hours, or
- High for 3–4 hours
Chicken should be tender and easy to shred or slice.
Step 4: (Optional) Thicken the Sauce
- Transfer sauce to a saucepan and simmer 5–10 minutes until reduced.
- Or mix 1 tbsp cornstarch + 2 tbsp water, stir into sauce, and cook in the crock pot on high for 15–20 minutes.
Step 5: Serve
- Slice or shred chicken.
- Spoon sauce over the top.
- Garnish with sliced green onions and sesame seeds.
🍚 Serving Suggestions:
- Steamed white rice or coconut rice
- Grilled pineapple slices
- Roasted or stir-fried veggies (e.g., bell peppers, broccoli, snap peas)
- Hawaiian rolls for sliders
❓ FAQs
❓Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and are more traditional. Breasts may dry out slightly if overcooked, so keep an eye on cook time.
❓Can I cook it on high?
Yes — 3–4 hours on High works. For more tender chicken, Low is best if you have the time.
❓Is browning the chicken necessary?
Nope! It adds flavor, but you can skip it to save time.
❓Can I prep it ahead of time?
Absolutely! Combine sauce and chicken in a zip-top bag and refrigerate overnight. Dump everything in the Crock Pot the next day.
❓Can I freeze leftovers?
Yes! Let cool completely, store in freezer-safe containers or bags, and freeze for up to 2 months. Reheat gently.
❓What if I want it thicker or stickier?
Thicken the sauce at the end with a cornstarch slurry or reduce it on the stove for a thicker, glaze-like consistency.
❓Can I make it gluten-free?
Yes. Use gluten-free soy sauce (like tamari or coconut aminos).
Would you like a printable version or Instant Pot adaptation of this recipe?