There’s something truly magical about the Slow Cooker Huli Huli Chicken Recipe that brings the tropical flavors of Hawaii right into your kitchen with absolute ease. This dish balances sweet, savory, and tangy notes perfectly, thanks to a simple yet deeply flavorful marinade featuring brown sugar, soy sauce, and a hint of ginger. Using a slow cooker means the chicken turns incredibly tender and juicy, soaking up every bit of that luscious sauce while you go about your day. Whether you’re craving a comforting meal or want to impress friends with minimal effort, this Slow Cooker Huli Huli Chicken Recipe is going to become one of your absolute favorites in no time.
Ingredients You’ll Need
The beauty of this recipe lies in how straightforward the ingredients are, yet each one plays an essential role in creating those authentic Hawaiian flavors and tender textures. Every item is readily available and brings its own magic to the mix.
- ½ cup packed brown sugar: Adds a rich sweetness that caramelizes beautifully and balances the savory elements.
- 6 Tbsp ketchup: Brings tangy tomato flavor and a hint of acidity to lift the dish.
- 6 Tbsp reduced-sodium soy sauce: Provides the perfect salty depth without overpowering the other tastes.
- 2½ Tbsp sherry or chicken broth: Adds complexity and moisture, making the sauce silky and full-bodied.
- ½ tsp dried ginger: Offers a warm spice accent to brighten the marinade.
- 1½ tsp minced garlic: Infuses the dish with an aromatic punch that pairs perfectly with the sweetness.
- 2 lbs boneless chicken breasts: The tender, lean protein that melts in your mouth after slow cooking.
How to Make Slow Cooker Huli Huli Chicken Recipe
Step 1: Prepare the Chicken
Start by placing the boneless chicken breasts directly into your 6-quart slow cooker. Make sure to spread them out evenly so each piece cooks consistently and absorbs as much of the sauce as possible.
Step 2: Whisk the Marinade
In a separate bowl, combine the brown sugar, ketchup, soy sauce, sherry (or chicken broth), dried ginger, and minced garlic. Whisk these together until smooth and well-blended. This marinade is the heart of the dish, layering those classic Huli Huli flavors that make this recipe shine.
Step 3: Pour and Cook
Pour the marinade evenly over the chicken breasts, ensuring each piece is luxuriously coated. Next, cover your slow cooker and set it to cook on LOW for 6 to 8 hours. This slow, gentle cooking lets the chicken absorb all the flavors and become tender enough to shred effortlessly.
Step 4: Shred and Serve
Once the cooking time is up, remove the chicken breasts and shred them with two forks right in the slow cooker or on a cutting board. Stir the shredded chicken back into the sauce to soak up every last drop of that sweet-savory goodness.
How to Serve Slow Cooker Huli Huli Chicken Recipe
Garnishes
To elevate this dish even further, sprinkle freshly chopped green onions or toasted sesame seeds on top. These garnishes add fresh color, a subtle crunch, and a burst of freshness that perfectly complements the rich, caramelized sauce.
Side Dishes
Serve your Slow Cooker Huli Huli Chicken over a bed of fluffy white rice, creamy mashed potatoes, or buttery noodles. Each option provides a comforting base that soaks up the sauce perfectly, enhancing every bite.
Creative Ways to Present
For a tropical twist, try stuffing the shredded chicken into warm pita pockets or serve it atop crunchy lettuce wraps for a lighter meal. You can also layer the chicken with grilled pineapple slices for a sweet and smoky Hawaiian-inspired touch that wows at any dinner table.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Slow Cooker Huli Huli Chicken, store it in an airtight container in the refrigerator. It will stay fresh and flavorful for up to four days, making for easy weekday lunches or quick dinners.
Freezing
This dish freezes wonderfully! Simply transfer the cooled chicken and sauce into a freezer-safe container or bag, and freeze for up to two months. When you’re ready to enjoy it again, just thaw overnight in the fridge.
Reheating
To reheat, either warm the chicken gently in a saucepan over medium-low heat until heated through or microwave in short bursts, stirring occasionally. Adding a splash of water or broth can help keep the chicken moist during reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more flavor and stay juicy during the slow cooking process. Just adjust the cooking time slightly if needed, but generally, thighs work perfectly in this recipe.
Do I need to marinate the chicken before slow cooking?
While marinating isn’t required because the slow cooker infuses the flavors while cooking, you can marinate the chicken for an hour or two ahead if you want an extra punch of flavor.
Can I make this recipe on high heat instead of low?
Yes, you can set your slow cooker to high for about 3 to 4 hours, but cooking on low ensures the chicken becomes tender and tender without drying out.
Is this recipe gluten-free?
It can be! Just make sure to use a gluten-free soy sauce or tamari instead of regular soy sauce to keep it safe for gluten-sensitive diets.
Can I double the recipe for a larger crowd?
Definitely! Just be mindful of not overcrowding your slow cooker. Use a larger slow cooker if needed and keep the chicken spread in a single layer for even cooking.
Final Thoughts
The Slow Cooker Huli Huli Chicken Recipe is one of those rare dishes that combines ease, bold flavor, and comfort all in one pot. It’s perfect for busy days when you still want to serve something impressive and delicious. Give this recipe a try and watch it become a staple in your meal rotation — your taste buds will thank you!
Print
Slow Cooker Huli Huli Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings
- Category: Entree
- Method: Slow Cooking
- Cuisine: Hawaiian
Description
This Slow Cooker Huli Huli Chicken recipe offers a delicious and easy way to enjoy the classic Hawaiian flavors at home. Tender chicken breasts are slow-cooked in a sweet and savory sauce made from brown sugar, ketchup, reduced-sodium soy sauce, sherry, ginger, and garlic, resulting in a flavorful dish that shreds perfectly and pairs wonderfully with rice, potatoes, or noodles.
Ingredients
Sauce Ingredients
- ½ cup packed brown sugar
- 6 Tbsp ketchup
- 6 Tbsp reduced-sodium soy sauce
- 2½ Tbsp sherry or chicken broth
- ½ tsp dried ginger
- 1½ tsp minced garlic
Main Ingredient
- 2 lbs boneless chicken breasts
Instructions
- Prepare the chicken: Place the 2 pounds of boneless chicken breasts into a 6-quart slow cooker evenly.
- Make the sauce: In a bowl, whisk together ½ cup packed brown sugar, 6 tablespoons ketchup, 6 tablespoons reduced-sodium soy sauce, 2½ tablespoons sherry or chicken broth, ½ teaspoon dried ginger, and 1½ teaspoons minced garlic until smooth and well combined.
- Combine and cook: Pour the prepared sauce over the chicken in the slow cooker. Cover with the lid and cook on LOW setting for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender.
- Shred and serve: Once cooked, shred the chicken directly in the slow cooker using two forks and mix well with the sauce. Serve hot over rice, potatoes, or noodles for a complete meal.
Notes
- You can substitute sherry with chicken broth for a milder flavor.
- For a bit of heat, add some crushed red pepper flakes to the sauce before cooking.
- Make sure to use boneless chicken breasts to ensure even cooking and easy shredding.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serving the shredded chicken with steamed vegetables makes for a well-rounded meal.
