Eosinophilic Esophagitis Friendly Crockpot Buffalo Chicken

Total time4 hr 10 min

Prep time10 min

Cook time4 hr

Eosinophilic Esophagitis Friendly Crockpot Buffalo Chicken

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Ingredients

6 servings

2 lb boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
¾ cup frank's redhot original hot sauce
Frank's Red Hot Original Cayenne Pepper Sauce Frank's RedHot Original Cayenne Pepper Hot Sauce - 23 Fl. Oz.Frank's RedHot Original Cayenne Pepper Sauce - 5 fl oz Frank's RedHot Original Cayenne Pepper Hot Sauce - 32 Fl. Oz.
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3 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp apple cider vinegar
1 tsp worcestershire sauce

For serving

¼ cup crumbled blue cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sliced celery, for serving (optional)

Instructions

1
Pat the chicken breasts dry and place them in a single layer in the slow cooker insert. Sprinkle the garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over both sides.
2
Pour the hot sauce over the chicken, then scatter the butter pieces on top and add the apple cider vinegar and Worcestershire sauce.

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