While huli huli chicken is typically grilled after being marinated in a pineapple based sauce, this take on the Hawaiian classic will still give you the island feel. By slow cooking the chicken in the same pineapple and soy based sauce, you get a depth and richness of flavor like no other. My recipe for slow cooker Huli Huli Chicken is will be a hit on this weeks meal rotation.
I like to use boneless skinless chicken thighs whenever I make a slow cooked chicken that I intend to shred in the end. It staying juicy and tender and takes in the flavors so well. Chicken breast gives you a 50/50 chance of drying out if it is not completely submerged. But if you have chicken breast on hand instead of chicken thighs or just prefer it, I would suggest that you cut it up into 2-3 inch chunks and try to submerge it as best you can in the sauce.
To give the full Hawaiian Plate feel, I served this up over long grain rice with my Hawaiian-Style Mac Salad. You could also do a nice salad with a ginger carrot dressing.
Now Let’s Get Cookin’!
Huli Huli Chicken
- 1 Slow Cooker at least 6 qt
- 3 lb Chicken Thighs boneless, skinless
- 1 cup Ketchup
- 4 Garlic Cloves minced
- ¼ cup Sriracha
- ¼ cup Honey
- ¼ cup Soy Sauce
- 2 tsp Ground Ginger
- 1 20oz can Pineapple Chunks in 100% juice
- 2 cup Chicken Broth
- Add chicken to slow cooker. Combine all remaining ingredients and then pour over chicken. Secure the lid and cook on low for 6 hours.
- In the last 30 minutes of cook time, remove chicken from the slow cooker and shred. Then return back to the slow cooker and secure lid for remainder of cook time.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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