Crock Pot Huli Huli Chicken
Ingredients:
2 pounds chicken thighs (bone-in, skinless)
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup ketchup
1/4 cup rice vinegar
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup hoisin sauce
1 tablespoon sesame oil
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
2 tablespoons sliced green onions (for garnish)
1 tablespoon sesame seeds (for garnish)
Cooked rice (for serving)
Directions:
Prepare the Sauce:
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, hoisin sauce, sesame oil, and red pepper flakes (if using).
Prepare the Chicken:
Trim excess fat from the chicken thighs and place them in the slow cooker.
Add Sauce:
Pour the prepared sauce over the chicken thighs in the slow cooker.
Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Thicken the Sauce:
About 30 minutes before serving, remove the chicken from the slow cooker and shred it with two forks.
Transfer the shredded chicken back to the slow cooker.
Stir the cornstarch mixture into the sauce and cook on high for the last 30 minutes, or until the sauce has thickened to your desired consistency.
Garnish and Serve:
Garnish the Huli Huli Chicken with sliced green onions and sesame seeds.
Serve over cooked rice.
Prep Time: 15 minutes | Cook Time: 6-7 hours on low or 3-4 hours on high | Total Time: 6-7 hours 15 minutes (or 3-4 hours 15 minutes)
Kcal: Approximately 350 kcal per serving (based on 6 servings) | Servings: 6
