If there’s one thing I love more than a simple crockpot meal, it’s one that instantly transports me somewhere warm and sunny—without ever leaving my kitchen. And this Crockpot Huli Huli Chicken does exactly that! It’s sweet, tangy, a little savory, and totally mouthwatering. It’s like a vacation for your taste buds.
The first time I made this, it was the dead of winter and I was desperately craving something light and tropical. A friend told me about Huli Huli Chicken, a Hawaiian classic that’s usually grilled with a pineapple-soy glaze. I took that idea, gave it a crockpot twist, and—honestly?—it’s been on my regular rotation ever since. The chicken gets ridiculously tender and soaks up all that bold flavor from the sauce while it cooks low and slow. Pair it with rice and some steamed veggies, and dinner practically makes itself.
Let’s dive into the first part of this tropical-inspired dish—your kitchen is about to smell amazing.
Ingredients You’ll Need
For the Chicken and Sauce:
4 boneless, skinless chicken thighs
1 cup pineapple juice
½ cup soy sauce
½ cup brown sugar
¼ cup ketchup
1 tablespoon rice vinegar
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons water
Optional Garnishes:
Sliced green onions
Sesame seeds
Pineapple chunks
STEP 1: Layer the Chicken in the Crockpot
Start by placing your chicken thighs right in the bottom of your crockpot. I usually go with boneless, skinless thighs because they come out so juicy and tender every single time, but you could easily swap in chicken breasts if that’s what you have on hand. Just keep in mind they might not be quite as flavorful.
STEP 2: Whisk Together the Sauce
Now let’s get that sweet and tangy sauce going. In a medium-sized mixing bowl, combine:
1 cup pineapple juice
½ cup soy sauce
½ cup brown sugar
¼ cup ketchup
1 tablespoon rice vinegar
1 tablespoon freshly grated ginger
2 cloves garlic, minced
Give everything a good whisk until the brown sugar is dissolved and the mixture looks smooth and glossy. This sauce is everything. The pineapple brings the tropical sweetness, the soy sauce adds savory depth, and the fresh ginger and garlic give it that little extra kick.
STEP 3: Pour the Sauce Over the Chicken
Pour your beautifully mixed sauce right over the chicken in the crockpot. Every piece should be well covered—this is how all that flavor gets into the meat. Once it’s all in, pop the lid on.
Cook on low for 6 hours or high for 3 to 4 hours, depending on your schedule. I usually go low and slow—because who doesn’t love walking into the kitchen six hours later to the smell of dinner basically done?
A Few Notes Before We Continue…
This sauce is incredibly forgiving. If you’re craving a little heat, toss in a pinch of red pepper flakes. Prefer something sweeter? Add a splash more pineapple juice. It’s a recipe that welcomes your personal spin, and I love that about it.
How to Finish Your Crockpot Huli Huli Chicken Like a Pro
Alright, now that your kitchen smells like a Hawaiian luau and your chicken has been soaking up all that sweet and tangy flavor, it’s time to bring everything together. This is where the sauce goes from good to can’t-stop-eating-it and the chicken gets that perfect, shredded texture that melts in your mouth.
The next few steps are super simple but important, especially when it comes to thickening the sauce and making sure every bite is coated in that sticky, savory goodness. Let’s get back into it!
STEP 4: Remove the Chicken and Make a Slurry
Once the chicken is fully cooked (tender enough to fall apart with a fork), go ahead and take it out of the crockpot. I like to place the thighs on a cutting board or plate while I thicken the sauce.
Now, to get that irresistible glaze consistency, you’ll need a quick slurry:
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water.
Stir it until smooth—no lumps here!
Then, pour the slurry right into the sauce left in the crockpot.
STEP 5: Thicken the Sauce
Turn the heat on your crockpot up to high and leave it uncovered. Let the sauce simmer for about 10 to 15 minutes, stirring occasionally. You’ll start to see it thicken up into a beautiful, glossy glaze.
Pro tip: If the sauce isn’t thickening to your liking, you can let it go a bit longer or add another half tablespoon of cornstarch mixed with water. But don’t overdo it—you want the sauce to be pourable, not pasty.
STEP 6: Shred the Chicken
While the sauce is working its magic, shred your chicken using two forks. It should come apart easily—no knife needed! If you’re more into chunks than shreds, that works too. I’ve done it both ways and it’s equally delicious.
Once shredded, return the chicken to the crockpot and stir it through the thickened sauce. Make sure every bit of chicken is well coated. At this point, it’s going to look (and smell) amazing.
STEP 7: Time to Serve!
Now comes the fun part—plating it up!
Serve it hot over steamed white rice for that classic Hawaiian combo. Jasmine or basmati both work well. I also love pairing it with:
Roasted or stir-fried vegetables (like broccoli, bell peppers, or snap peas)
Coconut rice for a tropical twist
A fresh pineapple and cucumber salad on the side
For garnish, sprinkle some sliced green onions, toasted sesame seeds, or a few pineapple chunks right on top. These little additions not only make it look extra special, but they also add some great flavor and texture.
Tips & Variations to Make It Your Own
Add a Little Heat: If you like a kick, throw in some red pepper flakes or a dash of sriracha into the sauce before cooking.
Use Chicken Breasts: If you prefer leaner meat, boneless skinless chicken breasts can be used instead of thighs. Just be careful not to overcook them—they can dry out a bit faster.
Double the Recipe: Feeding a crowd? This recipe easily doubles. Just make sure your crockpot can handle the extra volume.
Make It a Bowl: Build a rice bowl with Huli Huli chicken, sliced avocado, pickled red onions, and shredded cabbage. It’s colorful, flavorful, and meal-prep friendly.
This dish is super versatile, which is one of the reasons I keep coming back to it again and again. You can keep it simple or dress it up depending on the occasion.
Crockpot Huli Huli Chicken: FAQ & Final Thoughts
By now, you’ve got a pot full of juicy, flavorful shredded chicken coated in that dreamy pineapple-ginger sauce, and your home smells incredible. But before you run off to dig in (or maybe make it again for next week’s meal prep), I wanted to take a moment to answer a few common questions that come up with this recipe. Whether you’re new to slow cooking or just curious about customizing it, these tips should help you get the most out of your Huli Huli experience.
Frequently Asked Questions
1. Can I use fresh pineapple instead of pineapple juice?
Yes, you can! If you have a juicer, fresh pineapple juice works beautifully. Just make sure it’s strained well and not too pulpy. If you’re using a blender, you might need to add a splash of water and strain it before using.
2. What type of soy sauce should I use?
I recommend using regular soy sauce for a nice depth of flavor. If you’re watching sodium, low-sodium soy sauce also works great—you’ll still get all the savory goodness without the salt overload.
3. Can I prep this the night before?
Absolutely. You can mix the sauce ingredients and store them in the fridge, and even place the chicken in the crockpot insert and refrigerate overnight. The next morning, just combine the two and start cooking.
4. Is this freezer-friendly?
Yes, it freezes really well. Just portion the cooled chicken and sauce into freezer-safe containers or bags, and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
5. What can I serve with this besides rice?
While rice is classic, you can serve this chicken over noodles, in lettuce wraps, or even inside a sandwich bun for a tropical spin on pulled chicken sandwiches.
6. Can I make this in the Instant Pot instead?
You can! Cook on high pressure for 10 minutes with a quick release, then follow the same steps for thickening the sauce afterward. The flavor is just as delicious and it’s great for when you’re short on time.
7. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. The flavor is often even better the next day.
Final Thoughts: Why You’ll Keep Coming Back to This Recipe
There’s something incredibly satisfying about a meal that feels special but takes so little effort to pull off. This Crockpot Huli Huli Chicken is exactly that. It’s sweet, tangy, savory, and tender—basically everything you want in a comforting, flavorful dinner. And it’s such a crowd-pleaser! Whether you’re making it for a weeknight dinner, meal prep, or even serving it at a party, it always hits the spot.
What I love most is how adaptable it is. You can stick to the original version or get creative with toppings, sides, and spice levels. The leftovers are fantastic, and the whole thing reheats beautifully, which is always a plus in my book.
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Crockpot Huli Huli Chicken
Description
This Crockpot Huli Huli Chicken is a Hawaiian-inspired dish that’s bursting with sweet, tangy, and savory flavors. The chicken is slow-cooked until incredibly tender in a flavorful pineapple-ginger barbecue sauce, perfect for serving over rice with a side of vegetables.
Ingredients
For the chicken and sauce:
4 boneless, skinless chicken thighs
1 cup pineapple juice
½ cup soy sauce
½ cup brown sugar
¼ cup ketchup
1 tablespoon rice vinegar
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons water
Optional garnishes:
Sliced green onions
Sesame seeds
Pineapple chunks
Instructions
1 Place the chicken thighs in the bottom of the crockpot.
2 In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, and minced garlic until fully combined.
3 Pour the sauce mixture over the chicken in the crockpot. Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
4 Once the chicken is done, remove it from the crockpot and set aside. In a small bowl, mix the cornstarch and water to create a slurry.
5 Pour the slurry into the sauce in the crockpot and stir well. Turn the heat to high and let it cook uncovered for about 10 to 15 minutes, or until the sauce thickens.
6 Shred the chicken with two forks, then return it to the thickened sauce. Stir to coat evenly.
7 Serve hot over steamed rice and garnish with green onions, sesame seeds, or pineapple chunks if desired.
Notes
This dish is perfect for meal prep or serving at gatherings. The sauce can be adjusted to your taste—add chili flakes for heat or extra pineapple juice for more sweetness. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
