Eosinophilic Esophagitis Friendly Crockpot BBQ Chicken

Total time6 hr 10 min

Prep time10 min

Cook time0 min

5.0

(28)

Eosinophilic Esophagitis Friendly Crockpot BBQ Chicken

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Ingredients

6 servings

2 ½ lb boneless, skinless chicken thighs
1 tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 ½ cups bbq sauce, divided
2 tbsp apple cider vinegar
1 tbsp worcestershire sauce
1 tbsp brown sugar
½ tsp cayenne pepper (optional)

For serving

6 brioche or hamburger buns, for serving (optional)

Instructions

1
Pat the chicken thighs dry and season all over with the salt, black pepper, smoked paprika, garlic powder, and onion powder.
2
In the insert of a 6-quart slow cooker, stir together 1 cup of the BBQ sauce, the apple cider vinegar, Worcestershire sauce, brown sugar, and cayenne, if using, until combined.

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