Crockpot Huli Huli Chicken: Your New Favorite Pressure Cooker Dish
This Crockpot Huli Huli Chicken is a sweet and savory Hawaiian-inspired dish that features juicy chicken thighs slow-cooked in pineapple, soy sauce, and garlic for a rich sticky glaze. Perfect for an easy weeknight dinner.
Equipment
- 1 Crockpot 6-quart
Ingredients
Main ingredients
- 2 lbs Chicken thighs boneless, skinless, fat trimmed
- 1 cup Pineapple juice
- 1.5 tablespoon Apple cider vinegar
- 2 teaspoon Sesame oil
- ⅓ cup Soy sauce
- ½ cup Brown sugar
- ⅓ cup Ketchup
- 2 teaspoon Fresh ginger grated
- 1.5 teaspoon Garlic minced
- 2 tablespoon Cornstarch
- ¼ cup Water for slurry
Instructions
Instructions
- Whisk pineapple juice, apple cider vinegar, sesame oil, soy sauce, brown sugar, ketchup, ginger, and garlic together in a medium bowl until well combined.
- Place chicken thighs in the crockpot and pour sauce over them, ensuring they are evenly coated.
- Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
- Remove cooked chicken and shred using two forks, then set aside.
- Mix the cornstarch with water to make a slurry and add it to the sauce left in the crockpot. Stir to combine.
- Return shredded chicken to the crockpot and stir to coat with thickened sauce.
- Increase heat to high and cook for 15–20 more minutes until sauce is glossy and thickened.
- Serve over rice, noodles, or with your favorite sides.
Notes
For thicker sauce, use extra cornstarch slurry. Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.