Fructose Free Crockpot Hawaiian Chicken

Total time6 hr 15 min

Prep time15 min

Cook time0 min

4.9

(20)

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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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