Make a batch of Slow Cooker Huli Huli Chicken, easy to make gluten-free and the whole family will love this tangy dish!
Slow Cooker Huli Huli Chicken will take you back to those Hawaiian Island Flavors, anyone else dreaming of going to Hawaii…or just me?!
Huli Huli Chicken is typically a grilled chicken with Huli Huli Sauce; however, this time we are going to focus on using the Crockpot or Slow Cooker to make an easy crockpot chicken recipe. This chicken will be shredded chicken that can easily be topped over a bed of fluffy white rice or with a side of macaroni salad.
How do you make Gluten-Free Huli Huli Chicken?
Only one swap is needed to make this easy recipe gluten-free, and that is by using gluten-free soy sauce.
Coconut Aminos can also be used in place of the soy sauce.
If you do not need this recipe gluten-free, just use regular soy sauce.
The rest of the ingredients are all going to be naturally gluten-free; however, always check all ingredients before proceeding.
What do you need for the Huli Huli Sauce?
Our tangy sauce is going to include the following ingredients:
- Pineapple Juice
- Gluten-Free Soy Sauce or Regular Soy Sauce
- Ketchup
- Brown Sugar
- Salt
- Minced Garlic
- Ground Ginger
- Garlic Powder
Feel free to add pineapple chunks to it too when serving, these can be reserved when using the pineapple juice.
What chicken should be used for this slow cooker meal?
This recipe is made with boneless skinless chicken breast; however, boneless skinless chicken thighs can also be used.
If you use chicken thighs, it will alter the cooking time. I would suggest checking in on the chicken around the 3-hour mark if using chicken thighs.
The internal temperature of the chicken needs to be at least 165 degrees F before serving. This can be checked with a meat thermometer.
Tips for Making Slow Cooker Huli Huli Chicken:
This Hawaiian Chicken Recipe is very simple to make with simple ingredients that are likely to be right in the pantry.
Begin by adding in the sauce ingredients per the recipe card to the crockpot, then add the chicken breast.
The chicken breast can be poked with a fork to open them up a bit before slow cooking.
Once this is done, slow cook on LOW for 4 hours. After the 4 hours, carefully remove the chicken and shred it.
While this is being done, it’s time to make a cornstarch slurry with a bit of tangy sauce from the crockpot along with cornstarch. This slurry can be blended and then mixed back into the crockpot or slow cooker.
The shredded chicken can then be mixed back inside of your slow cooker into the sauce and it’s ready to serve.
How do you store leftover chicken?
Store the leftover chicken in an airtight container in the fridge for up to 5 days.
When ready to serve, the best way to reheat is the place the portion on an air fryer-proof pan and heat at 300 degrees F for 3-5 minutes in the air fryer.
Alternatively, this can also be reheated in the microwave on a microwave-safe plate for 2 minutes.
Can this be made in the Ninja Foodi?
This recipe can be made in the Ninja Foodi Multi-Cooker using the slow cooker function. It can also be made in the Ninja Foodi Possible Cooker, also using the slow cooker function.
Serving this dish with rice topped with green onions and pineapple chunks is a great option, there are a variety of different ways that it can be served.
This recipe is a local favorite with a crockpot chicken twist, perfect for a busy weeknight!
Slow Cooker Huli Huli Chicken
Ingredients
- 1 Cup Pineapple Juice
- 1/3 Cup Gluten-Free Soy Sauce
- 1/3 Cup Ketchup
- 1/3 Cup Light Brown Sugar, Packed
- 1 tsp Salt
- 1 tsp Minced Garlic
- 1 tsp Ground Ginger
- 1 tsp Garlic Powder
- 2 1/2 Pounds Boneless, Skinless Chicken Breast
- 2 Tbsp Cornstarch
Instructions
- Add the pineapple juice, soy sauce, ketchup, brown sugar, salt, minced garlic, ginger, and garlic powder to a slow cooker and mix well.
- Add the chicken breast to the sauce mixture. Poke the chicken breast with a fork a few times.
- Cover and cook on LOW for 4 hours, the internal temperature of the chicken should be at least 165°F.
- Remove the chicken from the slow cooker and place on a plate.
- Take 2-3 tablespoons of sauce mixture and add cornstarch to create a slurry.
- Pour the cornstarch mixture back into the sauce in the crockpot, keeping the crockpot on low heat.
- Shred the chicken and add it back into the crockpot with the sauce. Mix it in well.
- Cover and keep on warm until ready to serve.
Notes
Nutrition
did you make this recipe?
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