Believe it or not, besides the Kalua Pig that’s also cooked in a slow cooker, this is probably my next favorite thing to make. Super simple because let’s face it…if you can add ingredients to a slow cooker, and then let the cooker do the rest to provide you with a tasty healthy meal, life is grand. 😉
All props for this recipe goes to Arsy over at her blog, rubiesandradishes.com. I really like to pair this recipe with Coconut Cauliflower Rice. All I can say is…Mmm, I love piling the cauliflower rice into a bowl, cutting up pieces of this chicken and putting it on top of the rice, and then topping all of it off with the juice that’s left in the slow cooker. Oh, so good. I’m licking my chops as I type this.
- 2 lbs. skinles chicken thighs (bone-in or boneless)
- 1/2 cup coconut aminos (you can get this here)
- 1 tbs. honey
- 1 tbs. fresh ginger grated
- 2 garlic cloves, minced
- kosher salt
- freshly ground pepper
Place chicken in the slow cooker.
In a small bowl, mix coconut aminos, honey, fresh ginger, and garlic cloves.
Pour the sauce over the chicken and cook on low for 4 to 5 hours.
Use a slotted spoon to remove the chicken from the slow cooker.
Adjust salt and pepper to taste.
Serve and enjoy.
NOTES: The only deviation from this recipe I take (and not all the time) is that I may increase the amount of coconut aminos to 3/4 cup and the honey to 1 1/2 tbs. Other than that, everything else is the same. 🙂 Enjoy!