Slow cooker

Made with arrowroot starch, boneless skinless chicken thighs and coconut aminos. 6h 15m, makes 6, 14 ingredients.

Recipe by jenneatsgoood.com

Prep

15 min

Cook

6h

Total

6h 15m

Makes

6

Ingredients

• 2 teaspoons tapioca flour or arrowroot starch (can sub cornstarch)
• 2 1/2 pounds boneless, skinless chicken thighs
• 1/3 cup coconut aminos (can substitite reduced-sodium tamari or reduced-sodium soy sauce)
• 1/4 cup raw honey
• 1/4 cup sriracha
• 4 garlic cloves, grated
• 1 tablespoon grated ginger (can sub 1 teaspoon ground ginger)
• 1 teaspoon kosher salt, additional to taste
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• juice of 1 lime
• cilantro , chopped (for serving)

Instructions

Method by jenneatsgoood.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Whisk 2 teaspoons of tapioca starch and ¼ cup of water in a small bowl until a thick slurry is formed.
2. Place the chicken thighs to the bowl of a 6-quart slow cooker.
3. Add the slurry mixture, the coconut aminos, honey, sriracha, garlic, ginger, salt, chili powder, onion powder, oregano, and paprika. Use tongs or a large spoon to mix until the chicken is coated in the spices and liquid.
4. Cover and cook until the chicken easily shreds with two forks, 6 hours on low or 4 hours on high.
5. Squeeze in the lime juice then use two forks to shred the chicken in the liquid. Salt to taste. See recipe notes for serving suggestions.