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Slow cooker huli huli chicken with tongs ready to take some.
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5 from 2 votes

Slow Cooker Huli Huli Chicken

Make this Slow Cooker Huli Huli Chicken for its sweet and savory Hawaiian-inspired flavors, tender slow-cooked chicken, and super easy prep that’s perfect for any occasion!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Sarah Olson

Equipment

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
US Customary - Metric

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!

Video

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

Calories: 378kcal | Carbohydrates: 51g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1521mg | Potassium: 766mg | Fiber: 0.4g | Sugar: 44g | Vitamin A: 150IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg

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