Hey y'all! Get ready to elevate your dinner game with my Slow Cooker Huli Huli Chicken. This Hawaiian-inspired dish features tender, juicy chicken thighs bathed in a sweet and savory pineapple sauce, and is slow-cooked to perfection.
Perfect for a laid-back family dinner or a weekend gathering, this Huli Huli Chicken is sure to become a new favorite!
Slow Cooker Huli Huli Chicken
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Slow Cooker Huli Huli Chicken Ingredients
- 2 lbs. chicken thighs, bone-in and skin-on
- 20 oz. pineapple rings
- 1 tbsp. butter
- ½ c. brown sugar
- ⅓ c. ketchup
- ¼ c. low-sodium soy sauce
- ½ tsp. garlic powder
- ½ tsp. paprika
- ½ tsp. black pepper
- ¼ tsp. ground ginger
- 3 cloves garlic, minced
- scallions, for garnish
How to Make Slow Cooker Huli Huli Chicken
- Season the chicken thighs with garlic powder, paprika, and black pepper.
- In a large skillet over medium-high heat, melt the butter. Place the thighs skin side down in the pan and cook for 3-4 minutes, until the skin is golden brown.
- Transfer the browned chicken thighs to the slow cooker.
- In a small bowl, mix the pineapple juice, brown sugar, ketchup, soy sauce, ground ginger, and garlic.
- Pour the sauce over the chicken thighs, cover, and cook on low for 6 hours or on high for 4 hours.
- Once cooked, transfer the chicken thighs to a baking sheet. Add pineapple slices and broil until the skin starts to caramelize.
- Serve and enjoy!
Pro Tips For Making This Recipe
- For crispier skin, pat the chicken thighs dry with paper towels before seasoning. This helps achieve a better sear in the skillet.
- Keep a close eye on the chicken while broiling. The skin can go from caramelized to burnt quickly.
- This dish reheats well. Store leftovers in an airtight container in the refrigerator and reheat in the oven or microwave.
Frequently Asked Questions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked chicken and sauce for up to 2 months. Reheat thoroughly before serving.
To add some heat, you can mix in some red pepper flakes, sriracha, or a chopped jalapeño to the sauce.
It's best to use thawed chicken thighs for this recipe to ensure even cooking. If using frozen, make sure to fully thaw them in the refrigerator before starting the recipe.
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Slow Cooker Huli Huli Chicken
Slow Cooker Huli Huli Chicken
Equipment
- Slow cooker
Ingredients
- 2 lbs. chicken thighs bone-in and skin-on
- 20 oz. pineapple rings
- 1 tbsp. butter
- ½ c. brown sugar
- ⅓ c. ketchup
- ¼ c. low-sodium soy sauce
- ½ tsp. garlic powder
- ½ tsp. paprika
- ½ tsp. black pepper
- ¼ tsp. ground ginger
- 3 cloves garlic minced
- scallions for garnish
Instructions
- Season the chicken thighs with garlic powder, paprika, and black pepper.
- In a large skillet over medium-high heat, melt the butter. Place the thighs skin side down in the pan and cook for 3-4 minutes, until the skin is golden brown.
- Transfer the browned chicken thighs to the slow cooker.
- In a small bowl, mix the pineapple juice, brown sugar, ketchup, soy sauce, ground ginger, and garlic.
- Pour the sauce over the chicken thighs, cover, and cook on low for 6 hours or on high for 4 hours.
- Once cooked, transfer the chicken thighs to a baking sheet. Add pineapple slices and broil until the skin starts to caramelize.
- Serve and enjoy!
Notes
- For crispier skin, pat the chicken thighs dry with paper towels before seasoning. This helps achieve a better sear in the skillet.
- Keep a close eye on the chicken while broiling. The skin can go from caramelized to burnt quickly.
- This dish reheats well. Store leftovers in an airtight container in the refrigerator and reheat in the oven or microwave.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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