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.
