Huli Huli Crockpot Chicken (Printable Version)
Chicken slow-cooks with soy, pineapple, ginger, and garlic so every bite is juicy, sweet, and full of flavor.
# What You'll Need:
01 -
2 tablespoons cornstarch
02 -
4 pounds boneless skinless chicken thighs
03 -
1 1/2 teaspoons minced garlic
04 -
2 teaspoons grated fresh ginger
05 -
1/3 cup ketchup
06 -
1/2 cup brown sugar
07 -
1/2 cup soy sauce
08 -
1 cup pineapple juice, unsweetened
# Step-by-Step Guide:
01 -
Once everything else is prepped, grab a medium bowl and give the pineapple juice, soy sauce, ketchup, sugar, garlic, and ginger a solid whisk. Mix it all up till it looks smooth and blended.
02 -
Drop your chicken thighs into the bottom of your slow cooker. Slosh the marinade right over, making sure every piece is coated all around.
03 -
Pop on the lid and set your crockpot to low. Let it go for 5 to 7 hours. You want the chicken falling apart and the inside to hit at least 165°F (74°C).
04 -
Scoot the cooked chicken onto a plate for a sec. Toss the cornstarch right into the sauce left in the pot. Stir it in till things get thick and glossy.
05 -
Slip the chicken back into the crockpot full of thickened sauce or shred the meat and stir it back through. Top a big bowl of rice with it, fill a sandwich, or just snack straight from the pot if you're hungry.
# Additional Notes:
01 -
If you shred your chicken, the bolder flavor really soaks in. It's awesome tucked into sandwiches or scooped over rice bowls.