Huli Huli Chicken

Savor the rich, tropical flavors of Slow Cooker Huli Huli Chicken. This easy-to-make Hawaiian dish features tender chicken slow-cooked in a sweet and savory marinade of soy sauce, pineapple juice, garlic, and ginger.

Course dinner, Main Course

Cuisine American, Hawaiian

Keyword chicken, crock pot, crockpot, huli, slow cooker

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 746kcal

Equipment

slow cooker

Ingredients

2 pounds chicken thighs - bone-in, skin-on
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon black pepper
1 tablespoon butter
20 ounces pineapple rings
½ cup brown sugar
⅓ cup ketchup
¼ cup soy sauce - low-sodium
¼ teaspoon ground ginger
3 cloves garlic minced

scallions for garnish

Instructions

Season the chicken thighs with garlic powder, paprika, and black pepper.
Melt the butter in a large skillet over medium-high heat.
Place the thighs skin side down in the pan for 3-4 minutes, you just want to get a good golden brown color on the skin.
Once the skin is golden add your thighs to the slow cooker.
Combine the juice from the pineapple, brown sugar, ketchup, soy sauce, ground ginger, and garlic in a small bowl.
Pour the sauce over the thighs, cover, and cook on low for 6 hours or high for 4 hours.
Once cooked through, remove the chicken and place it on a baking sheet.
Add the pineapple slices and broil until the skin starts to caramelize.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can use any cut of chicken you like just adjust the cooking time accordingly.
You can add red pepper flake for a kick.
This is fabulous over white rice.

Nutrition