Slow-cooker Huli Huli Chicken will take you out of your weeknight dinner rut! This Hawaiian-inspired dish brings sunshine and flavor to the dinner table. Juicy, tender chicken is slow-cooked in a sweet and savory sauce and topped with caramelized pineapple for an out-of-this-world flavor.
I love this dish for a quick summer dinner because the flavors are so bright and cheerful. Throw it in the Crockpot in the morning and head out for a day at the beach! When you get home, it just needs a few minutes under the broiler, and then you can relax and enjoy a taste of paradise.
No, it isn’t quite the same as sinking your toes into the sand on a Hawaiian beach, but it comes pretty close in the flavor department! The slow cooker infuses the chicken with the sweet sauce for incredibly moist and delicious chicken.
In this post, we’ll walk you through the step-by-step process of making this mouth-watering dish and share some fun serving ideas so you can create a taste of Hawaii in your kitchen.
I love easy weeknight slow cooker recipes! For more ideas, try slow cooker BBQ ranch chicken sandwiches, Cafe Rio sweet pork, or copycat Arby’s Beef’ n Cheddar.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken thighs: I prefer using thighs in slow cooker recipes because they stay nice and juicy during the long cooking process. For this recipe, I used bone-in, skin-on thighs.
- Garlic powder
- Paprika
- Black pepper
- Brown sugar
- Ketchup
- Soy sauce: I suggest using low-sodium soy sauce.
- Ground ginger
- Garlic
- Can of pineapples
🥣How to Make Huli Huli Chicken
- First, season the chicken thighs with garlic powder, paprika, and black pepper. Rub the spices into the meat so every bite is flavorful.
- Next, melt some butter in a large skillet over medium-high heat and place the thighs skin-side down. Cook for 3-4 minutes until the skin is golden brown. This step adds flavor and texture to the dish.
- Put the thighs in your slow cooker once the skin is nice and crispy.
- Whisk together the juice from the pineapple rings, brown sugar, ketchup, soy sauce, ground ginger, and minced garlic in a small bowl. Pour this sauce over the chicken thighs.
- Cover your slow cooker and let it work its magic for 6 hours on low or 4 hours on high.
- When the cooking time is up, transfer the chicken thighs to a baking sheet and add the pineapple slices. Pop the baking sheet under the broiler for a few minutes to caramelize the skin.
🍴Serving Ideas
My favorite way to enjoy this dish is over a bed of fluffy white rice. The rice soaks up all that fantastic sauce and makes for a hearty meal. Plus, it’s a great way to stretch the dish if you’re feeding a crowd.
If you’re looking for a low-carb option, try serving the chicken over a bed of cauliflower rice or zucchini noodles. The sweet and tangy sauce pairs perfectly with the vegetables’ mild flavor.
And let’s not forget about the leftovers! This slow-cooker huli huli chicken makes a fantastic sandwich filling. Pile it high on a soft bun with some extra sauce and a slice of pineapple for a Hawaiian-inspired lunch. I always make extra to have it for lunch the next day.
💭How to Store
Once the chicken is cool, transfer it to an airtight container along with any leftover sauce. You can store the leftover Huli Huli Chicken in the fridge for up to 3 days.
When you’re ready to reheat, transfer the chicken and sauce to a microwave-safe dish and heat until warm. You can also reheat it in a skillet over medium heat until the sauce bubbles.
If you want to freeze the leftovers, transfer the chicken and sauce to a freezer-safe container or zip-top bag. It will stay fresh in the freezer for up to 3 months.
To reheat from frozen, transfer the chicken and sauce to a microwave-safe dish and heat on defrost until the sauce is thawed. Then, continue heating on high until the chicken is warmed through. Or, you can thaw the chicken in the fridge overnight and reheat it in a skillet over medium heat until heated.
⭐Tips
Be sure to check out the step by step instructions
- Use bone-in, skin-on chicken thighs for the best flavor and texture. The bones add depth to the sauce, and the skin helps to keep the meat moist during the long cooking process. I think this meal is better when made with thighs, not chicken breast.
- Searing the chicken thighs in a hot skillet before adding them to the slow cooker helps develop flavor and crisp skin. It’s an extra step, but it’s so worth it.
- Add a pinch of red pepper flakes to the sauce if you like a bit of heat. It won’t make the dish spicy, but it will add a pleasant warmth that complements the sweetness of the pineapple.
- The thighs will fall apart if you cook the chicken longer than the suggested 4 hours on high or 6 hours on low. It will still taste delicious, but you won’t be able to broil the thighs with the pineapple on top.
- If you’re feeding a crowd, feel free to double the recipe. Just make sure your slow cooker is big enough to hold all that deliciousness!
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Slow Cooker Huli Huli Chicken Recipe
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 1 can
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup soy sauce preferably low-sodium
- ¼ teaspoon ground ginger
- 3 cloves garlic minced
Instructions
- Season the chicken thighs with garlic powder, paprika, and black pepper.2 pounds chicken thighs, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon black pepper
- Drain the can of pineapple rings, reserving the liquid for the sauce. Put the rings in the fridge until it’s time to serve the meal.20 ounces pineapple rings
- Melt the butter in a large skillet over medium-high heat. Place the thighs skin side down in the pan for 3-4 minutes, just until the skin is a good golden brown color.1 tablespoon butter
- Once the skin is golden, add your thighs to the slow cooker.
- In a small bowl, combine the juice from the pineapple, brown sugar, ketchup, soy sauce, ground ginger, and garlic.½ cup brown sugar, ⅓ cup ketchup, ¼ cup soy sauce, ¼ teaspoon ground ginger, 3 cloves garlic
- Pour the sauce over the thighs, cover, and cook on low for 6 hours or high for 4 hours.
- Once cooked, place the chicken thighs on a baking sheet.
- Add the pineapple slices and broil until the skin starts to caramelize.
Notes
- I use bone-in, skin-on chicken thighs for the best flavor and texture. I think this dish is better when made with thighs, not chicken breast.
- Searing the chicken thighs in a hot skillet before adding them to the slow cooker is an extra step, but it’s so worth it.
- Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
- The thighs will fall apart if you cook the chicken longer than the suggested 4 hours on high or 6 hours on low. It will still taste delicious, but you won’t be able to broil the thighs with the pineapple on top.
- If you’re feeding a crowd, double the recipe. Just make sure your slow cooker is big enough to hold all that deliciousness.
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Nutrition Information
Nutrition facts are estimates.
