Description
Hawaiian flavors dance through this Crockpot Huli Huli Chicken, blending sweet and tangy pineapple-soy sauce with tender, slow-cooked chicken. Tropical paradise meets home cooking, promising a delicious meal that transports you to island shores with minimal kitchen effort.
Ingredients
Scale
Protein:
- 4 lbs chicken thighs, bone-in and skin-on
Sauce Ingredients:
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 2 tbsp honey
- 2 tbsp sesame oil
Aromatics and Seasonings:
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 green onions, chopped (for garnish)
- 2 tbsp cornstarch (for thickening sauce)
- 1/4 cup water (for cornstarch slurry)
Instructions
- Prepare a culinary canvas by placing bone-in, skin-on chicken thighs into the crockpot, creating a protein foundation for this Hawaiian-inspired dish.
- Craft a vibrant sauce by whisking together soy sauce, brown sugar, ketchup, rice vinegar, honey, and sesame oil until the ingredients harmonize into a glossy, aromatic blend.
- Enhance the sauce’s depth by incorporating minced garlic, grated ginger, black pepper, and red pepper flakes, stirring to distribute the robust aromatics evenly.
- Lavishly pour the prepared sauce over the chicken thighs, ensuring each piece is thoroughly coated and infused with the complex flavor profile.
- Cover the crockpot and set to low heat, allowing the chicken to slowly simmer and absorb the sauce for 6-7 hours, transforming into tender, succulent morsels.
- During the final 30 minutes of cooking, create a cornstarch slurry by mixing cornstarch with water until smooth, then gently stir into the sauce to achieve a luxurious, glossy consistency.
- Once cooking is complete, carefully transfer the chicken to a serving platter, revealing meat that effortlessly falls off the bone.
- Drizzle the thickened sauce over the chicken, ensuring each piece glistens with the rich, caramelized glaze.
- Garnish with freshly chopped green onions, adding a bright, crisp element to the dish that complements the deep, savory flavors.
Notes
- Swap chicken thighs with chicken breasts for a leaner protein option, adjusting cooking time to prevent dryness and maintain tenderness.
- Reduce sugar content by using sugar alternatives like monk fruit sweetener or stevia for diabetic-friendly and low-carb dietary needs.
- Add pineapple chunks during the last hour of cooking to enhance tropical flavors and introduce natural sweetness and moisture to the dish.
- Create a gluten-free version by substituting traditional soy sauce with tamari or coconut aminos, ensuring those with gluten sensitivities can enjoy this delectable meal.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 16 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 120 mg