Slow Cooker Teriyaki Chicken

1. Place chicken in a slow cooker, reserving giblets in the fridge to make chicken stock later. Peel and mince ginger.

2. In a mixing bowl, whisk together coconut aminos, apple cider vinegar, honey, orange marmalade, ginger, garlic, and pepper.

3. Pour mixture over chicken in slow cooker, cover with lid, and cook on low heat 5 - 6 hours.

4. The chicken is cooked through when a meat thermometer inserted into the leg or inner thigh (avoiding the bone) reads 165F.

5. Remove chicken from slow cooker and shred, discarding the skin and saving the bones to make stock.

6. In a small mixing bowl, whisk together arrowroot with an equal amount of cold water.

7. Pour arrowroot mixture into liquid in slow cooker and stir to thicken.

8. Return shredded chicken to slow cooker and mix well with sauce and serve.