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Created by:
Kristy Still
Slow Cooker Huli Huli Chicken
Course
Slow Cooker
Cuisine
American
Servings
6
Servings
Make a batch of this gluten-free Slow Cooker Huli Huli Chicken, full of classic Hawaiian Flavor!
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Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Ingredients
1x
2x
3x
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
Serve over rice or pasta.
Chicken thighs can also be used; however, it may alter the cooking times.
Store in the fridge for up to 5 days.
Nutrition
Serving:
1
Serving
|
Calories:
318
kcal
|
Carbohydrates:
25
g
|
Protein:
42
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.02
g
|
Cholesterol:
121
mg
|
Sodium:
1453
mg
|
Potassium:
845
mg
|
Fiber:
0.4
g
|
Sugar:
19
g
|
Vitamin A:
127
IU
|
Vitamin C:
7
mg
|
Calcium:
32
mg
|
Iron:
1
mg
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