If you’re craving that sweet, tangy, and downright irresistible Hawaiian flavor, then you’re going to fall head over heels for this Slow Cooker Huli Huli Chicken Recipe. I absolutely love how this recipe brings the tropical vibes right to your kitchen with minimal effort, thanks to the slow cooker magic. It’s one of those dishes that’s as simple as dumping ingredients in and letting it do its thing, but the flavor? Oh, it’s fan-freaking-tastic. Keep reading, and I’ll walk you through every step and share my favorite tips to make sure your huli huli chicken turns out perfect every single time.
Why You’ll Love This Recipe
- Effortless Cooking: Just mix, pour, and let your slow cooker work its magic while you relax.
- Authentic Hawaiian Flavor: The blend of pineapple, ginger, and soy sauce delivers the classic huli huli taste.
- Versatile and Family-Friendly: Perfect for weeknight dinners or meal prep, and everybody loves it!
- Sticky, Sweet Glaze: The thickened sauce coating the chicken is simply irresistible and perfect for spooning over rice.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Huli Huli Chicken Recipe plays a part in creating that signature tropical balance of sweet, savory, and tangy flavors. I always recommend using fresh ginger and quality pineapple juice for the best results—you’ll notice the fresh flavor really pops here.
- Brown sugar: Adds the essential sweetness and helps the sauce caramelize beautifully.
- Pineapple juice: Brings fruity acidity that’s key to huli huli flavor—fresh or high-quality canned works great.
- Ketchup: Adds body and a touch of tang, creating that rich red sauce color.
- Soy sauce: Balances the sweetness with umami saltiness, so don’t skip this one!
- Chicken broth: Keeps the sauce flavorful and moist without overpowering the key ingredients.
- Minced ginger: Fresh ginger amps up the tropical zing and warmth.
- Minced garlic: Adds depth and savory aroma that complements the sweetness.
- Boneless, skinless chicken breasts: Tender and easy to shred, perfect for soaking in the sauce.
- Cornstarch: Essential for thickening the sauce to a glossy, luscious consistency.
- Water: Mixed with cornstarch to make the slurry for thickening.
- Sliced green onions: Fresh garnish for a pop of color and mild onion flavor.
Variations
I love making this Slow Cooker Huli Huli Chicken recipe my own, and I encourage you to play around with it too. Whether you want to adjust the sweetness, add some heat, or make it more protein-packed, there are plenty of ways to tweak it to your liking.
- Add a little heat: My family goes crazy for a dash of crushed red pepper flakes stirred into the sauce for a subtle kick.
- Use chicken thighs instead: I switch to boneless skinless thighs when I want juicier, more tender meat that shreds beautifully.
- Make it gluten-free: Swap soy sauce with tamari or coconut aminos to keep it gluten-free without losing flavor.
- Serve with grilled pineapple: For a special occasion, I grill pineapple slices on the side to boost the tropical vibe.
How to Make Slow Cooker Huli Huli Chicken Recipe
Step 1: Whip up the sauce
In a medium bowl, combine the brown sugar, pineapple juice, ketchup, soy sauce, chicken broth, minced ginger, and minced garlic. I like to stir this until the brown sugar fully dissolves – it helps the flavors blend evenly. This mix is where all that iconic huli huli flavor starts building, so make sure it’s well combined.
Step 2: Layer the chicken and sauce in the slow cooker
Place your chicken breasts at the bottom of the slow cooker, then pour the sauce over them generously. Use a spoon to nudge the chicken into the sauce so every piece gets coated. This slow soak in the tropical sauce is what gives you juicy, flavorful chicken that melts in your mouth.
Step 3: Slow cook low and slow
Cover the slow cooker and set it on low for 6-7 hours. I’ve found that cooking it low and slow really tenderizes the chicken without drying it out. The aroma filling your kitchen during this time is just incredible—I promise, you’ll be counting down the minutes!
Step 4: Thicken that luscious sauce
Once the chicken is cooked through, carefully remove it and set it aside. Whisk together the cornstarch and water to make a slurry, then stir this into the sauce left in the slow cooker. Turn your slow cooker to high and let it cook for about 15-20 minutes, stirring occasionally—this thickens the sauce into a sticky glaze that clings to every bite of chicken.
Step 5: Reunite chicken and sauce, then serve
Slice or shred your chicken as you prefer, then toss it back into the thickened sauce. Serve it over hot, fluffy rice and sprinkle with sliced green onions to add a fresh, crisp bite. Watching the sauce pool over the rice is my favorite part—so much flavor in each spoonful!
Pro Tips for Making Slow Cooker Huli Huli Chicken Recipe
- Use fresh ginger and garlic: The fresh aromatics pop so much more than the powdered versions, taking this from good to unforgettable.
- Don’t skip thickening the sauce: I used to serve it straight, but thickening makes it silky and lets you spoon it on everything.
- Adjust sweetness to taste: Depending on your pineapple juice brand, you might want a little less sugar—taste the sauce before cooking to balance it.
- Avoid overcooking chicken: Keep the slow cooker on low and check near 6 hours; overcooked chicken can dry out even in sauce.
How to Serve Slow Cooker Huli Huli Chicken Recipe
Garnishes
I always top my huli huli chicken with sliced green onions—they add a fresh crunch and a mild bite that contrasts perfectly with the sweet sauce. If I have some sesame seeds on hand, I sprinkle a few over for a nutty touch and presentation flair. It’s those little details that take this dish over the top!
Side Dishes
Serving this with steamed jasmine or basmati rice is a no-brainer—it soaks up all that sticky sauce beautifully. Sometimes I throw together a simple cucumber salad or sautéed greens like bok choy or spinach to balance the sweetness. Hawaiian-style macaroni salad also makes a delicious, creamy side that my family adores.
Creative Ways to Present
For a party or special occasion, I like to turn this into mini huli huli chicken sliders using Hawaiian sweet rolls—so good! Another favorite is serving the chicken over coconut rice with pineapple salsa on the side to amp up those tropical vibes. A pineapple boat as a serving bowl is a fun, festive touch I’ve tried that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I like to store leftover huli huli chicken in an airtight container in the fridge for up to 3 days. Because the sauce is thick and sticky, it keeps the chicken moist and flavorful, even when reheated. Just make sure to give it a gentle stir before heating to redistribute the sauce.
Freezing
This recipe freezes wonderfully! I usually portion the chicken and sauce into freezer-safe bags or containers, then thaw overnight in the fridge before reheating. Pro tip: freeze it without thickening the sauce first—thicken it fresh after you thaw for best texture.
Reheating
To reheat, I gently warm the chicken in a saucepan over low heat, stirring occasionally. Adding a splash of water or broth helps loosen the sauce if it’s too thick. This method keeps the chicken tender and the sauce glossy without drying out.
FAQs
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Can I use chicken thighs instead of breasts in this Slow Cooker Huli Huli Chicken Recipe?
Absolutely! Boneless, skinless chicken thighs work great because they stay juicy and tender even after long cooking times. They’ll absorb the sauce flavor beautifully, and many people (including me) prefer the richer texture thighs bring to the dish.
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Is it possible to make this recipe in an Instant Pot instead of a slow cooker?
Yes, you can adapt it for an Instant Pot by using the sauté function to combine ingredients, then pressure cooking the chicken for about 10-12 minutes. Just be sure to release pressure naturally for the juiciest results. You’ll want to thicken the sauce afterward by using the sauté mode again with the cornstarch slurry.
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Can I prepare everything the night before?
You sure can! I sometimes mix the sauce ingredients and place the chicken in the slow cooker insert, cover, and refrigerate overnight. In the morning, just pop it into the slow cooker and start it—makes mornings so much easier.
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How do I prevent the chicken from becoming dry?
Cooking on low heat and keeping the chicken submerged in sauce helps keep it moist. Also, stick to the recommended cooking time—overcooking, even in a slow cooker, can dry out chicken breasts. If you find your slow cooker tends to run hot, check the chicken a bit earlier.
Final Thoughts
When I first tried making this Slow Cooker Huli Huli Chicken Recipe, I was blown away by how that simple mix of ingredients transformed into a sauce so rich and comforting. It’s my go-to for busy nights or when I want to impress without sweating over the stove. You’ll love how easy it is to make but also how deeply flavorful the chicken turns out. So go ahead, give it a try—you’ll be making this Hawaiian classic in your own kitchen before you know it, and trust me, your family will thank you!
Print
Slow Cooker Huli Huli Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
- Diet: Halal
Description
This Slow Cooker Huli Huli Chicken recipe delivers tender, flavorful chicken breasts slow-cooked to perfection in a sweet and tangy sauce made with brown sugar, pineapple juice, soy sauce, and a touch of ginger and garlic. It’s an easy, hands-off meal that’s ideal for busy days and is perfect served over rice with a garnish of fresh green onions.
Ingredients
Sauce Ingredients
- 1 cup brown sugar
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/2 cup soy sauce
- 1/2 cup chicken broth
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
Chicken
- 4 boneless, skinless chicken breasts
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish
- Sliced green onions, for garnish
Instructions
- Prepare the sauce: In a medium-sized bowl, combine the brown sugar, pineapple juice, ketchup, soy sauce, chicken broth, minced ginger, and minced garlic. Mix well until the brown sugar is completely dissolved and the sauce is well blended.
- Add chicken to slow cooker: Place the four boneless, skinless chicken breasts evenly in the slow cooker. Pour the prepared sauce over the chicken, ensuring each piece is fully coated with the sauce.
- Slow cook the chicken: Cover the slow cooker and cook the chicken on low heat for 6 to 7 hours. This slow cooking process will make the chicken very tender and allow it to absorb the flavorful sauce.
- Thicken the sauce: After the chicken is fully cooked, carefully remove the chicken breasts and set them aside. In a small bowl, mix the cornstarch and water to form a slurry. Stir this mixture into the sauce in the slow cooker, then turn the slow cooker to high and cook for an additional 15 to 20 minutes, or until the sauce thickens to a glaze-like consistency.
- Finish and serve: Slice or shred the chicken breasts and return them to the slow cooker to coat with the thickened sauce. Serve the Huli Huli chicken hot over cooked rice, garnished with sliced green onions for a burst of fresh flavor. Enjoy this sweet and savory Hawaiian-inspired dish!
Notes
- Make sure to fully dissolve the brown sugar in the sauce before adding it to the slow cooker for even flavor distribution.
- For even cooking, use chicken breasts of similar size.
- The cornstarch slurry helps to thicken the sauce into a nice glaze, enhancing its texture.
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
- Serve with steamed white rice or Hawaiian sweet rolls for a complete meal.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with sauce)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 850 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
