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Whip up this Hawaiian-inspired dish of slow-cooked Huli Huli Chicken, packed with bold island flavors and perfect served over a bed of rice.
Other Hawaiian-style recipes we love are Slow Cooker Hawaiian Chicken and Slow Cooker Hawaiian Baked Beans.
Table of Contents
Huli huli chicken got its start in Hawaii, and “huli” means flip—something folks would say to remind whoever was grilling to turn the chicken over. This chicken is still popular in Hawaii, made at family gatherings and events. Now we can make an easy version at home right in our slow cooker. Note that this recipe is not spicy, it is sweet and savory!
Recipe Ingredients
This recipe comes together with a mix of sweet and savory basics like brown sugar, ketchup, and soy sauce, plus a splash of pineapple juice for a little tropical twist. Fresh garlic and ginger bring in bold flavors, and a cornstarch mix thickens everything up. Finish it off with green onions for a fresh touch!
Step-by-Step Directions
- Add the sauce ingredients to a small bowl.
- Add the chicken to the slow cooker and pour over the sauce.
- Place the lid on the slow cooker and cook on low for 6-7 hours.
- When the cooking time is done, add the cornstarch and water to a bowl and whisk until smooth.
- Remove the chicken from the slow cooker. Add the cornstarch slurry to the sauce.
- Slice or shred the chicken and add back to the sauce. Turn the slow cooker to high and cook for an additional 15-20 minutes, or until the sauce has thickened.
Recipe Tips
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. You can freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat the chicken and sauce in a saucepan over medium heat until heated through, or microwave in a microwave-safe dish.
- If you prefer a less sweet sauce, reduce the amount of brown sugar to 3/4 cup.
- Boneless skinless chicken thighs can be used in place of the chicken breast.
What to serve with this
- Steamed white or jasmine rice is always a great choice, but coconut rice or fried rice take it up a notch!
- For veggies, go with stir-fried green beans or broccoli for something fresh and tasty.
- Asian-style noodles and Hawaiian sweet rolls are also awesome sides to round out the meal.
More Island Style Recipes:
- Slow Cooker Teriyaki Meatballs
- Slow Cooker Teriyaki Beef
- Slow Cooker Hawaiian Style Sliders
- Slow Cooker Teriyaki Pork Chops
- Slow Cooker Hawaiian Haystacks
- Slow Cooker Teriyaki Chicken
Slow Cooker Huli Huli Chicken
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
- 4 boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 2 tablespoons water
- Sliced green onions, for garnish
Instructions
- In a medium-sized bowl, combine the brown sugar, pineapple juice, ketchup, soy sauce, chicken broth, minced ginger, and minced garlic. Mix well to ensure the brown sugar is dissolved.
- Place the chicken breasts in the slow cooker. Pour the prepared sauce over the chicken, making sure each piece is well covered.
- Cover the slow cooker and cook on low for 6-7 hours.
- Once the chicken is cooked, remove it from the slow cooker and set aside. In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the sauce in the slow cooker. Turn the slow cooker to high and cook for an additional 15-20 minutes, or until the sauce has thickened.
- Slice or shred the chicken as desired and return it to the thickened sauce. Serve the huli huli chicken over cooked rice and garnish with chopped green onions. Enjoy!
How to Video
Sarah’s Notes
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- You can freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat the chicken and sauce in a saucepan over medium heat until heated through, or microwave in a microwave-safe dish.
- If you prefer a less sweet sauce, reduce the amount of brown sugar to 3/4 cup.
- Boneless skinless chicken thighs can be used in place of the chicken breast.
- Serving over rice or Asian style noodles.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Would you know the measurements if I substitute ground ginger and garlic powder for the minced items??
If I was using dry spices, I would do a 1/2 tsp. of each.
I made this a few days ago. It is so good! Even the picky eaters in the family loved it.
Could the pineapple pieces be added to the sauce? I usually have canned unsweetened pineapple chunks, not just the juice, on hand.
I have made it both ways myself. It has become a rotation meal in our house. My guess is that we use the chunks about 25% of the time. It hardly matter we love this recipe either way.
Hi Barbara… Me too, I was going to add them myself, but my son doesn’t like the chunks. I don’t see why it wouldn’t work…. But it’s not my Recipe đŸ˜‰
Yes! Pineapple can be added. Will be great.