Ingredients:
- 2 lbs boneless, skinless chicken thighs or breasts
- ½ cup sugar-free pineapple syrup (or pineapple extract + water)
- ¼ cup coconut aminos (or soy sauce if not strict keto)
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar substitute (like Swerve or Lakanto)
- 1 tbsp minced garlic
- 1 tsp ginger powder
- ½ tsp red pepper flakes (optional for a little spice)
- 1 tsp xanthan gum (for thickening)
- ½ cup chopped bell peppers (red & green for color)
- ¼ cup chopped onion
Instructions:
- Prepare the Chicken: Place the chicken in the crockpot.
- Make the Sauce: In a bowl, mix pineapple syrup, coconut aminos, apple cider vinegar, brown sugar substitute, garlic, ginger, and red pepper flakes. Pour over the chicken.
- Slow Cook: Cover and cook on low for 4-5 hours or high for 2.5-3 hours, until the chicken is tender.
- Thicken the Sauce: In the last 30 minutes, stir in xanthan gum to thicken the sauce. Add bell peppers and onions.
- Shred & Serve: Shred the chicken if desired, and let it soak up the flavors for another 10 minutes.
- Enjoy! Serve with cauliflower rice or keto-friendly noodles.
