Name: Crock Pot Huli Huli Chicken
Prep time: 10 min
Cook time: 6 min
Total time: 6 h 10 min
Cuisine: Hawaiian
Ingredients: 1 cup pineapple juice (unsweetened preferred); ½ cup soy sauce (low sodium optional); ⅓ cup brown sugar; ¼ cup ketchup; 1 tablespoon fresh ginger, grated; 3 cloves garlic, minced; 2 pounds boneless, skinless chicken thighs; 1 tablespoon cornstarch; 2 tablespoons water (for cornstarch slurry)

Why You’ll Love This Recipe

I love how effortless this recipe is. The slow cooker does all the work, and I end up with fall-apart chicken coated in a glossy pineapple-soy sauce that’s both comforting and fresh. I also like that the dish is versatile—I can shred the chicken and use it in sandwiches, keep the pieces whole for plating, or add veggies for extra color and flavor. It’s a family-friendly meal with just the right balance of sweet, savory, and tangy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup pineapple juice (unsweetened preferred)
1/2 cup soy sauce (low sodium optional)
1/3 cup brown sugar
1/4 cup ketchup
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 pounds boneless, skinless chicken thighs
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)

Directions

I whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic until smooth.
I place chicken thighs in the slow cooker and pour the sauce over them, making sure they’re coated.
I cover and cook on low for 5–7 hours, until the chicken is tender and fully cooked.
I remove the chicken and set it aside. Meanwhile, I mix cornstarch and water to make a slurry, then stir it into the sauce in the slow cooker.
I turn the slow cooker to high and cook for 10–15 minutes until the sauce thickens.
I shred the chicken with two forks (or leave whole), then return it to the crock pot and mix with the sauce.
I serve hot over rice, in buns, or in wraps, garnished as I like.

Servings and timing

This recipe makes 6 servings. It takes about 10 minutes to prepare, 6 hours to cook, and a total of 6 hours and 10 minutes.

Variations

Sometimes I add red pepper flakes or hot sauce for a spicy version. For a smoky touch, I finish the chicken under the broiler or quickly grill it after slow cooking. I also like adding bell peppers or pineapple chunks during the last hour for extra color and sweetness. When I want to change things up, I swap in chicken breasts or drumsticks, adjusting the cooking time slightly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken and sauce gently on the stovetop or in the microwave, adding a splash of pineapple juice or water if the sauce thickens too much. This dish also freezes well—up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I can. Breasts will cook a bit faster and may not be as juicy as thighs, so I keep an eye on the time to avoid overcooking.

Do I need to thicken the sauce?

I prefer to thicken the sauce with a cornstarch slurry—it makes it glossy and perfect for coating the chicken.

Can I make this recipe spicier?

Yes, I can add chili flakes, sriracha, or hot sauce directly to the sauce mixture before cooking.

How do I serve Huli Huli chicken?

I like serving it over rice for a classic meal, but it also works well in sandwiches, tacos, or lettuce wraps.

Can I make this ahead of time?

Yes, I can prepare it in the morning, let it cook during the day, and have it ready by dinner. It reheats well, so it’s also great for meal prep.

Conclusion

I love how this Crock Pot Huli Huli Chicken brings tropical flavors into a comforting, slow-cooked meal. With tender chicken and a sweet-savory pineapple glaze, it’s simple to prepare yet tastes like something special. Whether I serve it over rice, in a sandwich, or in wraps, it’s always a crowd-pleasing dish I come back to.