Slow Cooker Huli Huli Chicken
Slow cooker huli huli chicken is an easy, tropical chicken dish with Asian accents that brings everyone back for one more plate.
Servings 4 Servings
Calories 650kcal
Equipment
- large bowl
- large skillet
- slow cooker
- small bowl
- baking sheet
- parchment paper
Ingredients
- 2 pounds bone in skin on chicken thighs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon butter
- 20 ounce pineapple rings
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup low sodium soy sauce
- ¼ teaspoon ground ginger
- 3 cloves garlic minced
- Scallions for garnish
Instructions
- Season the chicken thighs with the garlic powder, paprika and black pepper.
- In a large skillet over medium high heat melt the butter and place the thighs skin side down in the pan for 3-4 minutes, you just want to get a good golden brown color on the the skin.
- Once the skin is golden add your thighs to the slow cooker.
- In a small bowl combine the juice from the pineapple, brown sugar, ketchup, soy sauce, ground ginger, and garlic.
- Pour the sauce over the thighs and cover and cook on low for 6 hours or high for 4 hours.
- Once cooked through take the chicken thighs and place them on a baking sheet.
- Add the pineapple slices and broil until the skin starts to caramelize.
- Serve!
Notes
- Store leftovers in an airtight container in refrigerator for up to 3 days.
- You can use any cut of chicken you like just adjust the cooking time accordingly.
- You can add red pepper flake for a kick.
- This is fabulous over white rice.
Nutrition
Serving: 1Serving | Calories: 650kcal | Carbohydrates: 57g | Protein: 34g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 918mg | Potassium: 749mg | Fiber: 2g | Sugar: 51g | Vitamin A: 455IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 2mg