Crockpot Huli Huli Chicken (Print Version)
# Ingredients:
01 -
1 cup unsweetened pineapple juice
02 -
1/2 cup soy sauce
03 -
1/2 cup brown sugar
04 -
1/3 cup ketchup
05 -
2 teaspoons fresh ginger root, grated
06 -
1 1/2 teaspoons minced garlic
07 -
4 pounds boneless skinless chicken thighs
08 -
2 tablespoons cornstarch
# Instructions:
01 -
In a medium bowl, whisk together unsweetened pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic until well incorporated.
02 -
Arrange chicken thighs in the base of a slow cooker. Pour the marinade over the chicken, ensuring all pieces are well coated.
03 -
Cover and cook on low setting for 5 to 7 hours until the chicken becomes tender and reaches an internal temperature of 165°F (74°C).
04 -
Remove cooked chicken from the crockpot and transfer to a separate plate. Whisk cornstarch into the remaining sauce in the crockpot to achieve a thicker consistency.
05 -
Return whole chicken thighs to the thickened sauce or shred the meat and stir the shredded chicken back in. Serve with sauce over rice or as a sandwich filling as desired.
# Notes:
01 -
Shredding the chicken integrates flavors throughout and makes it versatile for sandwiches or rice bowls.