AIP Friendly Crockpot Hawaiian Chicken
Slow cooker recipes are a lifesaver on the autoimmune protocol, and this Hawaiian-inspired chicken delivers serious flavor without any of the usual off-limits ingredients. The sauce leans on coconut aminos instead of soy, arrowroot starch to thicken instead of cornstarch, and warm spices like turmeric and Ceylon cinnamon that are as anti-inflammatory as they are delicious. Juicy bone-in, skin-on thighs braise low and slow in a bath of pineapple juice, honey, apple cider vinegar, and fresh ginger until they're practically falling off the bone. Once the chicken is done, the cooking liquid gets reduced into a glossy, sweet-savory sauce that clings to every piece. It's the kind of meal that makes four servings feel like a treat rather than a protocol obligation. Scatter on some scallions and fresh cilantro at the end and you've got a dish that looks and tastes like it came from somewhere far more tropical than your kitchen counter.
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Learn more →Ingredients
4 servings
For the chicken
- 2 lb bone-in, skin-on chicken thighs (about 6–8 thighs)
- 1 tsp fine sea salt
For the sauce
- 1 can (20 oz) pineapple chunks in juice, drained, juice reserved
- ½ cup coconut aminos
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 2 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 3 scallions, thinly sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the fine sea salt. Arrange them in a single layer in the bottom of a 6-quart slow cooker.
- 2
In a medium bowl, whisk together the reserved pineapple juice, coconut aminos, honey, apple cider vinegar, grated ginger, minced garlic, turmeric, and Ceylon cinnamon until combined. Pour the sauce over the chicken, then scatter the drained pineapple chunks on top.
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