Slow Cooker Huli Huli Chicken – slow cooked chicken in a sweet and sour sauce with a Hawaiian twist! A kid favorite!
My kid goes back to school today which means the holidays are officially over for us.
We celebrated his last day of freedom by sledding pretty much all day. It was the most fun I’ve had in a very long time and I’ll be anxiously awaiting our next decent snow.
I haven’t really been cooking since the kid and husband started their holiday breaks but it’s time to get back to it now.
And what better way to ease myself into it than with the slow cooker?
How to Make Slow Cooker Huli Huli Chicken
Huli Huli Chicken is a Hawaiian chicken dish that’s typically made over a fire but this version is super simple in the slow cooker.
And then because slow cooked chicken can look kind of pale, you finish it off in the oven, brushing it with the delicious sweet and sour sauce.
The sauce kind of caramelized in the oven and becomes extra delicious.
Oh, the sauce! The sauce is made from pineapple juice, brown sugar, ketchup, lime juice, soy sauce, garlic, and ginger. It is sweet and sour and one of my favorite ways to enjoy chicken.
Use whatever parts of the chicken you want – the recipe calls for bone-in chicken because chicken on the bone tends to stay more moist and juicy but if you absolultely opposed to bone-in chicken, go ahead and the boneless stuff.
I like using drumsticks because kids just love drumsticks, for some reason.
More Slow Cooker Chicken Recipes
Slow Cooker Cashew Chicken – cubed chicken cooked in a sweet, sour, and slightly spicy sauce! Serve it on rice with chopped cashews on top.
Slow Cooker Cool Ranch Chicken – chicken cooked with ranch dressing mix and taco mix so it tastes like everyone’s favorite Doritos! Shred it and put it in tacos!
Slow Cooker Orange Chicken – a family favorite recipe! Chicken cooked in an Asian-inspired orange sauce. This one is also delicious served on rice.
- 2/3 cup pineapple juice
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1/4 cup fresh lime juice about 2 limes
- 1/4 cup soy sauce
- 6 garlic cloves minced
- 2 tablespoons fresh ginger grated or minced
- salt and pepper
- vegetable oil spray
- 4 pounds bone-in skin-on chicken (breasts, thighs, and/or drumsticks)
Simmer pineapple juice, brown sugar, ketchup, lime juice, soy sauce, garlic, and ginger in a medium saucepan until thickened and measures about 1 1/2 cups, about 10 minutes. Season with salt and pepper to taste.
Spray slow cooker with vegetable oil spray. Transfer 1/2 cup of the sauce to the slow cooker; reserve remaining sauce separately. Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce. Cover and cook until chicken is tender, 4 to 6 hours on low.
Preheat oven to 450F. Transfer chicken, skin side up, to an aluminum foil lined baking sheet; discard braising liquid.
Brush chicken with some reserved sauce and baking, brushing with more sauce every few minutes, until it has a deep, mahogany color, 20 to 30 minutes. Serve hot.