Crock Pot Huli Huli Chicken

5 from 4 votes

Pantry ingredients makes this Crock Pot Huli Huli Chicken easy to make and full of flavor. Makes this sweet and savory chicken for an simple weeknight night meal.

Prep Time15

Cook Time5

Total Time5 15

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $10.45, $1.74 per Servings

Ingredients

2 pounds Boneless Skinless Chicken Breasts
1 cup Unsweetened Pineapple Juice
½ cup Soy Sauce
½ cup Brown Sugar
⅓ cup ketchup
½ teaspoon Ground Ginger
2 teaspoons Minced Garlic
2 Tablespoons Cornstarch
2 Tablespoons Cold Water

For Serving:

Green Onions diced
Sesame Seeds

Instructions

In a medium mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ground ginger, and garlic.
Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the sauce evenly over the chicken.
Cover and cook on low for 5-7 hours or on high for 3 hours.
Remove the chicken from the slow cooker and shred.
In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the cornstarch mixture and shredded chicken back into the slow cooker.
Serve as is or over rice and enjoy!

Video

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Recipe Tips

Shredding Chicken - We recommend shredding chicken with a hand mixer or stand mixer.
Thickening Sauce - To thicken the sauce, add in a cornstarch slurry this makes it delicious when served over rice.

Variations

Change Chicken - Feel free to make this recipe with boneless skinless chicken thighs or chicken tenders. You can even make with bone-in chicken if you prefer.
Seasoning - You can also make the sauce mixture with different ingredients. Add in honey, or instead of soy sauce use tamari or apple cider vinegar.
Vegetables - Feel free to add in vegetables to cook with the chicken. We love the addition of diced bell peppers.

Nutrition