Crock Pot Huli Huli Chicken
Ingredients
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2–2½ lbs chicken thighs (boneless/skinless works best)
Huli Huli Sauce
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1 cup pineapple juice
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½ cup soy sauce
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½ cup brown sugar
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¼ cup ketchup
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2 tbsp honey
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2 tbsp rice vinegar (or apple cider vinegar)
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2 tsp garlic, minced
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1 tsp fresh ginger (or ½ tsp ground)
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1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Instructions
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Add chicken to crock pot in a single layer if possible.
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Whisk sauce ingredients together (except cornstarch slurry).
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Pour over chicken, turning to coat.
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Cook:
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Low: 6–7 hours
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High: 3–4 hours
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Thicken (optional):
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Remove chicken.
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Stir cornstarch slurry into sauce.
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Cover and cook 15–20 minutes until thick.
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Finish: Return chicken to sauce and coat well.
Optional Finish (Highly Recommended)
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Broil chicken 3–5 minutes for sticky edges
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Sprinkle with green onions & sesame seeds
Serve With
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Steamed white rice or coconut rice
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Grilled pineapple
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Mac salad or steamed broccoli
Easy Variations
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Spicy: Add sriracha or red pepper flakes
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Pineapple chunks: Add during last hour
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Keto/Low-carb: Swap sugar for monk fruit + use sugar-free ketchup