Crock Pot Huli Huli Chicken

• servings: 6 servings
• active time: 15 minutes
• total time: 7 hours 15 minutes

Ingredients

1 cup unsweetened pineapple juice

½ cup soy sauce

½ cup brown sugar

1/3 cup ketchup

2 teaspoons fresh ginger root grated

1 ½ teaspoons minced garlic

4 pounds boneless skinless chicken thighs (chicken breasts also work)

2 tablespoons cornstarch

Directions

In a medium bowl, whisk together your pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic.

Place your chicken thighs into a crock pot and pour your sauce mixture over the top of them, and cook on low for 5-7 hours.

Remove the chicken from the crock pot and whisk in your cornstarch to thicken the sauce.

At this point you can either enjoy your chicken in the whole thigh pieces with the sauce, or shred the chicken and add the shredded chicken back to the crock pot and stir it into the sauce.

Shredding the chicken makes it an ideal sandwich filler, or topping on rice!

Notes

Dissolve the cornstarch in something cold,, otherwise if it’s lumpy you can strain it?

We paired with cut pineapple and green beans steamed and then fried in a bit of soy sauce.

Nutrition

• Calories: 488 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Cholesterol: 287 mg
• Sodium: 1476 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 0.3 g
• Total Sugars: 25 g
• Protein: 61 g