Slow Cooker Huli Huli Chicken

Whip up this Hawaiian-inspired dish of slow-cooked Huli Huli Chicken, packed with bold island flavors and perfect served over a bed of rice.

Other Hawaiian-style recipes we love are Slow Cooker Hawaiian Chicken and Slow Cooker Hawaiian Baked Beans.

Tongs grabbing some of the slow cooker huli huli chicken.
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Huli huli chicken got its start in Hawaii, and “huli” means flip—something folks would say to remind whoever was grilling to turn the chicken over. This chicken is still popular in Hawaii, made at family gatherings and events. Now we can make an easy version at home right in our slow cooker. Note that this recipe is not spicy, it is sweet and savory!

Recipe Ingredients

Ingredients for slow cooker huli huli chicken on a table.

This recipe comes together with a mix of sweet and savory basics like brown sugar, ketchup, and soy sauce, plus a splash of pineapple juice for a little tropical twist. Fresh garlic and ginger bring in bold flavors, and a cornstarch mix thickens everything up. Finish it off with green onions for a fresh touch!

Step-by-Step Directions

Brown sugar, pineapple juice, ketchup, soy sauce, chicken broth, minced ginger, and minced garlic in a glass bowl.
Chicken breasts and huli huli sauce added to a crockpot.
Slow cooker huli huli chicken in a crockpot after cooking.
  1. Add the sauce ingredients to a small bowl.
  2. Add the chicken to the slow cooker and pour over the sauce.
  3. Place the lid on the slow cooker and cook on low for 6-7 hours.
Cornstarch and water in a small glass bowl to make a slurry.
Huli huli sauce in a crockpot after mixing in a cornstarch slurry.
Slow cooker huli huli chicken in a crockpot after shredding the chicken and putting it back.
  1. When the cooking time is done, add the cornstarch and water to a bowl and whisk until smooth.
  2. Remove the chicken from the slow cooker. Add the cornstarch slurry to the sauce.
  3. Slice or shred the chicken and add back to the sauce. Turn the slow cooker to high and cook for an additional 15-20 minutes, or until the sauce has thickened.
Slow cooker huli huli chicken with tongs ready to take some.

Recipe Tips

  • Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. You can freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheat the chicken and sauce in a saucepan over medium heat until heated through, or microwave in a microwave-safe dish.
  • If you prefer a less sweet sauce, reduce the amount of brown sugar to 3/4 cup.
  • Boneless skinless chicken thighs can be used in place of the chicken breast.
Stack of three white plates with a serving of slow cooker huli huli chicken over rice.

What to serve with this

  • Steamed white or jasmine rice is always a great choice, but coconut rice or fried rice take it up a notch!
  • For veggies, go with stir-fried green beans or broccoli for something fresh and tasty.
  • Asian-style noodles and Hawaiian sweet rolls are also awesome sides to round out the meal.

More Island Style Recipes:


  • In a medium-sized bowl, combine the brown sugar, pineapple juice, ketchup, soy sauce, chicken broth, minced ginger, and minced garlic. Mix well to ensure the brown sugar is dissolved.

  • Place the chicken breasts in the slow cooker. Pour the prepared sauce over the chicken, making sure each piece is well covered.

  • Cover the slow cooker and cook on low for 6-7 hours.

  • Once the chicken is cooked, remove it from the slow cooker and set aside. In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the sauce in the slow cooker. Turn the slow cooker to high and cook for an additional 15-20 minutes, or until the sauce has thickened.

  • Slice or shred the chicken as desired and return it to the thickened sauce. Serve the huli huli chicken over cooked rice and garnish with chopped green onions. Enjoy!

  • Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
  • You can freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheat the chicken and sauce in a saucepan over medium heat until heated through, or microwave in a microwave-safe dish.
  • If you prefer a less sweet sauce, reduce the amount of brown sugar to 3/4 cup.
  • Boneless skinless chicken thighs can be used in place of the chicken breast.
  • Serving over rice or Asian style noodles.

Calories: 378kcal | Carbohydrates: 51g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1521mg | Potassium: 766mg | Fiber: 0.4g | Sugar: 44g | Vitamin A: 150IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Slow Cooker Huli Huli Chicken

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