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
Scale
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.
