Name: Crock Pot Huli Huli Chicken
Prep time: 10 min
Cook time: PT-485868H20M2S
Total time: PT-485868H20M2S
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken breasts (or thighs); ¾ cup soy sauce (or tamari for gluten-free); ¼ cup ketchup; ½ cup brown sugar; ¼ cup apple cider vinegar; 2 tbsp sesame oil (or vegetable oil); 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tbsp rice vinegar; 1 tsp crushed red pepper flakes (optional for heat); 1 tbsp cornstarch (optional, for thickening); 1 tbsp water (for slurry, optional)

This Crock Pot Huli Huli Chicken is a sweet and savory Hawaiian-inspired dish that’s incredibly easy to prepare. The slow cooking makes the chicken tender and juicy, soaking up the delicious sauce that perfectly balances sweet, tangy, and a touch of heat. It’s a comforting meal that brings a tropical vibe right to my dinner table.

Ingredients

4 boneless, skinless chicken breasts (or thighs)

¾ cup soy sauce (or tamari for gluten-free)

¼ cup ketchup

½ cup brown sugar

1 tsp fresh ginger, grated

1 tbsp rice vinegar

¼ cup apple cider vinegar

2 tbsp sesame oil (or vegetable oil)

1 tsp crushed red pepper flakes (optional for a bit of heat)

1 tbsp cornstarch (for thickening, optional)

2 garlic cloves, minced

1 tbsp water (for slurry)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the sauce by mixing soy sauce, ketchup, brown sugar, apple cider vinegar, sesame oil, garlic, ginger, rice vinegar, and red pepper flakes (if using) in a bowl.

Place the chicken breasts in the Crock Pot and pour the sauce over the chicken, stirring to coat well.

Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is fully cooked and tender.

If I want a thicker sauce, I mix the cornstarch with water to create a slurry, then stir it into the sauce. I let the sauce simmer on low for 10-15 minutes to thicken.

Serve the chicken over rice, garnished with sesame seeds and sliced green onions.

Servings and timing

This recipe serves about 4 people. The cooking time varies depending on the Crock Pot setting—4 to 6 hours on low or 2 to 3 hours on high. Preparation takes just about 10 minutes, making it an easy weeknight meal.

Variations

I sometimes swap chicken thighs for breasts if I want juicier meat. For a gluten-free version, I use tamari instead of soy sauce. If I’m in the mood for a smoky twist, I add a little smoked paprika to the sauce. To turn it into a complete meal, I toss in some sliced bell peppers or pineapple chunks during the last hour of cooking.

Storage/Reheating

I store leftover Huli Huli Chicken in an airtight container in the fridge for up to 3 days. When reheating, I prefer warming it gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This helps keep the chicken moist and tender.

FAQs

Can I use frozen chicken for this recipe?

Yes, but I recommend cooking on low for 6-8 hours to ensure the chicken is fully cooked and tender.

Can I make this recipe in an Instant Pot?

Absolutely! Use the sauté function to prepare the sauce, then cook the chicken on high pressure for about 10 minutes, followed by a natural release.

How spicy is this dish?

The crushed red pepper flakes add a mild heat, but I usually leave them out or adjust to taste if I want it milder or spicier.

Can I double the recipe?

Yes, you can double the ingredients, but make sure your Crock Pot is large enough to hold everything without overfilling.

What should I serve with Huli Huli Chicken?

I love serving it over steamed white or brown rice, with a side of steamed veggies or a fresh green salad.

Conclusion

I find Crock Pot Huli Huli Chicken to be a fantastic recipe for busy days when I want a flavorful, comforting meal without much effort. The combination of sweet and savory flavors with tender chicken always makes it a hit. It’s a recipe I keep coming back to when I want a taste of the islands at home.

Crock Pot Huli Huli Chicken