Crock Pot Chicken and Noodles with Huli Huli Sauce
Tender, juicy chicken slow-cooked in a sweet and tangy huli huli sauce with pineapple, garlic, and ginger. This easy crock pot huli huli chicken recipe is perfect for two and can be served over rice or noodles for a simple, flavor-packed Hawaiian-inspired meal.
Servings: 2 servings
Ingredients
Chicken and noodles:
- .75 to 1 lb boneless skinless chicken thighs (trim excess fat)
- 4 oz dried rice noodles Pad Thai or stir-fry style
Huli huli sauce:
- ½ cup pineapple juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 3 tablespoon ponzu or soy sauce
- 3 tablespoon honey or brown sugar
- 3 tablespoon ketchup
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch + 2 tablespoon water
Garnishes (optional):
- 2 green onions thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- If using a 6 quart or larger sized slow cooker, place a small oven proof baking dish inside the large slow cooker bowl. Nestle the chicken into the small baking dish
Huli Huli Chicken Sauce
- In a medium bowl, whisk together the ingredients for the huli huli sauce. Pour huli huli sauce over the chicken.
Crock pot huli huli chicken
- Cover and cook on high for 3–4 hours or low for 6–7 hours.
- Remove chicken; thicken sauce with cornstarch slurry. See note below.
- Add chicken back (whole or shredded) and cook for 15 minutes until sauce thickens.
Cook the noodles
- Bring a pot of water to a boil, then turn off the heat. Add noodles and soak for 6–10 minutes, until al dente (7 minutes is usually perfect). Rinse under cold water, drain, and set aside.
- Divide noodles into two bowls; top with chicken and sauce. Garnish with green onions and sesame seeds.
Notes
Mix ¼ cup of water with two tablespoons of cornstarch to thicken the sauce, and repeat until you reach your desired thickness.
Adjust sweetness to taste by adding more honey or brown sugar.
Sauce can be doubled for extra flavor.
Leftovers store well in the fridge for 2–3 days.