Huli Huli Chicken Crockpot (Printable Version)
# 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 fresh ginger root, grated
05 -
1/3 cup ketchup
06 -
1/2 cup brown sugar
07 -
1/2 cup soy sauce
08 -
1 cup unsweetened pineapple juice
# Steps to Follow:
01 -
Toss shredded chicken into the thick sauce, or just add the thighs back if you'd rather. Spoon everything over some steamed rice, or stuff it in a bun and dig in.
02 -
Once the chicken's done, set it aside on a plate. Stir the cornstarch into all that leftover sauce right there in the slow cooker. Let it bubble up a bit so it gets nice and thick.
03 -
Pop the lid on. Set the slow cooker to low. Leave it alone for about 5 to 7 hours. The chicken should turn super soft and hit 165°F inside.
04 -
Put the thighs down in the bottom of your slow cooker. Dump that marinade over them, making sure every piece gets covered.
05 -
Grab a mixing bowl. Pour in pineapple juice first, followed by soy sauce. Add brown sugar, then some ketchup, toss in the grated ginger, and finally the garlic. Whisk the whole bunch until smooth.
# Additional Tips:
01 -
Pulling the meat apart makes sure every bite’s packed with flavor. Plus, it’s awesome for rice bowls or packing into a sandwich.