Ingredients
Sauce Ingredients
- 1/2 cup pineapple juice
- 1/3 cup soy sauce
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons sesame oil
- 4 cloves garlic, minced
- 2 teaspoons minced ginger
Main Ingredients
- 3 pounds boneless skinless chicken thighs (6-8 thighs)
- 2 tablespoons cornstarch
Instructions
- Prepare the Sauce: Combine the pineapple juice, soy sauce, ketchup, brown sugar, apple cider vinegar, sesame oil, minced garlic, and minced ginger in the bottom of the slow cooker. Whisk everything together until fully blended.
- Add Chicken: Place the boneless skinless chicken thighs into the slow cooker. Turn the chicken to make sure each piece is well coated with the sauce mixture.
- Slow Cook the Chicken: Cook the chicken on high for 2.5 to 3 hours, or on low for 3 to 3.5 hours, until the chicken is tender and cooked through.
- Thicken the Sauce and Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Take 3 to 4 tablespoons of the sauce from the slow cooker and mix it with the cornstarch until it forms a smooth slurry. Pour this slurry back into the slow cooker to thicken the sauce, stirring to combine well. Then, return the shredded chicken to the thickened sauce and mix thoroughly.
- Serve: Optionally garnish with chopped green onions. Serve the Huli Huli chicken with steamed rice or coleslaw for a complete meal. Enjoy!
Notes
- Ensure the cornstarch slurry is smooth before adding it back into the slow cooker to avoid lumps in the sauce.
- Adjust cooking times based on your slow cooker’s performance, as heat levels may vary.
- For extra flavor, marinate the chicken in the sauce mixture for a few hours before cooking if time permits.
- Garnish with green onions or sesame seeds for added texture and presentation.
- Prep Time: 10 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Hawaiian
