Slow Cooker Huli Huli Chicken
My Slow Cooker Huli Huli Chicken features chicken thighs cooked in a sauce that is chock-full of sweet and savory flavor!
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
Calories: 733kcalCarbohydrates: 60gProtein: 40gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 223mgSodium: 900mgPotassium: 822mgFiber: 2gSugar: 53gVitamin A: 378IUVitamin C: 16mgCalcium: 85mgIron: 3mg
Tried this recipe?Let us know how it was!