Paleo Crockpot Hawaiian Chicken

Total time6 hr 15 min

Prep time15 min

Cook time0 min

Slow-cooked bone-in chicken thighs turn fall-apart tender in a bright, sweet-savory sauce built from coconut aminos, fresh pineapple juice, ginger, and garlic, with warm notes of turmeric and Ceylon cinnamon woven throughout. Juicy pineapple chunks soak up all that flavor right alongside the chicken, and a quick arrowroot slurry thickens the sauce into a glossy coating that clings to every bite. The slow cooker does the heavy lifting here, so you get deeply savory, caramelized flavor without any babysitting. A scatter of scallions and fresh cilantro at the end adds a pop of color and freshness that cuts through the richness. This one’s a great fit for a Paleo dinner rotation, easy enough for a weeknight and satisfying enough for company. Serve it over cauliflower rice or alongside roasted vegetables to soak up every drop of that sauce.

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Ingredients

4 servings

For the chicken

2 lb bone-in, skin-on chicken thighs (about 6–8 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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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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