Eosinophilic Esophagitis Friendly Crockpot Drumsticks
Total time4 hr 25 min
Prep time10 min
Cook time15 min
5.0(16)
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Learn more āIngredients
4 servings
- 3 lbs chicken drumsticks (about 10ā12 pieces)
- Ā½ tsp kosher salt
- Ā½ tsp black pepper
For the sauce
- ā cup low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 3 tbsp honey
- 2 tbsp ketchup
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- Ā½ tsp red pepper flakes
- 1 tbsp cornstarch
- 1 tbsp cold water
For serving
- 2 tsp sesame seeds, for serving (optional)
- 2 scallions, thinly sliced, for serving (optional)
Instructions
- 1
Pat the drumsticks dry with paper towels and season all over with the salt and pepper. Arrange them in a single layer in the insert of a 6-quart slow cooker, stacking in two layers if needed.
- 2
In a small bowl, whisk together the soy sauce, honey, ketchup, garlic, ginger, sesame oil, and red pepper flakes until combined. Pour the sauce over the drumsticks, turning them to coat.
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