Crock Pot Huli Huli Chicken – Sweet, Smoky & Easy!

1. Mix the sauce: In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, garlic, vinegar, and ginger. Add sriracha if you like a bit of heat.
2. Add chicken to crock pot: Place chicken breasts or thighs in the bottom of your slow cooker.
3. Pour sauce over chicken: Pour the prepared sauce evenly over the chicken pieces.
4. Cook low & slow: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shredded with a fork.
5. Shred the chicken: Remove the chicken from the crock pot and shred with two forks. Return shredded chicken to the pot.
6. Thicken the sauce: Stir in the cornstarch slurry, cover, and cook on HIGH for an additional 15–20 minutes until the sauce thickens and coats the chicken beautifully.
7. Garnish & serve: Serve hot over rice, noodles, or in sandwiches. Sprinkle with green onions, sesame seeds, and extra pineapple chunks if desired!

Serving and Storage

Serving

• Serve over steamed white rice or brown rice for a classic Hawaiian‑inspired meal.
• Add grilled veggies (like bell peppers or pineapple) for color and texture.
• Use as a filling for sliders, tacos, or wraps for a fun twist!
• Pair with a fresh salad or sweet coleslaw to balance the sweet and salty flavors.

Storage

• Refrigerator: Store leftover chicken and sauce in an airtight container up to 3–4 days.
• Freezer: Freeze cooled portions (chicken & sauce) in freezer bags or containers up to 2–3 months. Thaw overnight before reheating.
• Reheating: Warm on the stovetop or in the microwave until heated through; add a splash of water or pineapple juice if the sauce thickens too much.

Tips

• Balance sweetness: Adjust the brown sugar and pineapple juice based on your taste — more juice for brighter fruit flavor, more sugar for sweeter sauce.
• Don’t overcook: Chicken is best when tender but not dry — check at the earliest time if your slow cooker runs hot.
• Thick sauce: The cornstarch slurry helps give you a rich, clingy sauce — add a bit more if you want extra thickness.
• Fresh pineapple: Stir in fresh pineapple pieces at the end for extra brightness and texture.

Variations

• Grilled Huli Huli Chicken: Brush the sauce on chicken and grill for a smoky, charred variation.
• Spicy Huli Huli: Add more sriracha or a dash of crushed red pepper for heat.
• Citrus Boost: Add a splash of orange juice or lime juice for zesty brightness.
• Huli Huli Bowls: Serve over coconut rice with mango and avocado for a tropical bowl.

FAQ

• Can I use chicken thighs instead of breasts?
  Yes! Chicken thighs stay extra juicy and flavorful in the slow cooker.
• Is this recipe very sweet?
  It’s pleasantly sweet and tangy — adjust brown sugar and pineapple juice to your preference.
• Can I make this spicy?
  Absolutely! Add more sriracha or chili garlic sauce to kick up the heat!
• Can I cook this on high all day?
  High works well for a shorter day — 3–4 hours usually does the trick for tender chicken.

Conclusion

**Crock Pot Huli Huli Chicken** is an easy, mouthwatering dish with sweet, tangy, tropical flavor and tender slow‑cooked chicken. Whether you serve it over rice, in wraps, or in bowls topped with fresh fruit and greens, this recipe is sure to become a family favorite!