Mushroom Free Crockpot Hawaiian Chicken
Total time6 hr 15 min
Prep time15 min
Cook time0 min
4.9(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!