Crockpot Huli Huli Chicken
Jun 28, 2013 in chicken, crockpot, main dishes. Read the original on: Simple Gourmet Cooking
If you live on the east coast, you know just how hot it has been! Â When it's this hot, I really don't like turning the oven on or standing over a hot stove. To top off the ridiculously hot weather, we've been getting some heavy downpours right around dinner time-there goes the idea of grilling! Â That's why I love using the crockpot in the summer-everything cooks inside without having to turn on the oven.
This recipe definitely has a "summer feel" to it. Â The colors are bright and beautiful and the combination of pineapple, soy sauce, brown sugar and ginger-weird as it may seem-is so delicious. Huli Huli chicken is a fabulous Hawaiian dish-one that really makes me want to go to Hawaii some day!
Crockpot Huli Huli Chicken
2/3 cups crushed pineapple, undrained
1/2 cup packed light brown sugar
1/2 cup ketchup
1/4 cup fresh lime juice
1/4 cup low-sodium soy sauce
6 garlic cloves, minced
2 tablespoons minced or grated ginger
4 pounds bone-in, skin-on chicken pieces
Kosher salt and black pepper, to taste
1 1/2 cup chopped mixed color bell peppers
Rice, for serving
In a medium saucepan, simmer crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger until thickened and measures approximately 1 1/2 cups, about 10 minutes. Season with salt & pepper.
Coat slow cooker with cooking spray. Transfer sauce to slow cooker.
Season chicken with salt & pepper, place slow cooker and coat evenly with sauce. Cover and cook until chicken is tender, 4 to 6 hours on low.
About 30 minutes before the chicken is done, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened and then transfer to the crockpot. Stir to combine and allow to finish cooking with the chicken.
Serve in a serving dish with juices.
* To make ahead/freezer meal: Prepare the recipe above as directed. Instead of transferring the ingredients into a slow cooker, place in a gallon sized freezer bag. Remove excess air, seal and freeze. When ready to prepare, defrost contents of bag completely and place contents into a slow cooker. Cook 4 to 6 hours on low.
Source: What's Cookin, Chicago?, originally adapted from Slow Cooker Revolution
2/3 cups crushed pineapple, undrained
1/2 cup packed light brown sugar
1/2 cup ketchup
1/4 cup fresh lime juice
1/4 cup low-sodium soy sauce
6 garlic cloves, minced
2 tablespoons minced or grated ginger
4 pounds bone-in, skin-on chicken pieces
Kosher salt and black pepper, to taste
1 1/2 cup chopped mixed color bell peppers
Rice, for serving
In a medium saucepan, simmer crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger until thickened and measures approximately 1 1/2 cups, about 10 minutes. Season with salt & pepper.
Coat slow cooker with cooking spray. Transfer sauce to slow cooker.
Season chicken with salt & pepper, place slow cooker and coat evenly with sauce. Cover and cook until chicken is tender, 4 to 6 hours on low.
About 30 minutes before the chicken is done, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened and then transfer to the crockpot. Stir to combine and allow to finish cooking with the chicken.
Serve in a serving dish with juices.
* To make ahead/freezer meal: Prepare the recipe above as directed. Instead of transferring the ingredients into a slow cooker, place in a gallon sized freezer bag. Remove excess air, seal and freeze. When ready to prepare, defrost contents of bag completely and place contents into a slow cooker. Cook 4 to 6 hours on low.
Source: What's Cookin, Chicago?, originally adapted from Slow Cooker Revolution
Read the original on: Simple Gourmet Cooking
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