Eosinophilic Esophagitis Friendly Crockpot Hawaiian Chicken
Total time6 hr 15 min
Prep time15 min
Cook time0 min
4.9(20)
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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
- 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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