Tree Nut Free Crockpot Hawaiian Chicken

Total time6 hr 15 min

Prep time15 min

Cook time0 min

4.9

(20)

About Fig

Fig 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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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!