Eosinophilic Esophagitis Friendly Crockpot Honey Pulled Chicken
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Learn more →Ingredients
6 servings
- 2.5 lb bone-in, skin-on chicken thighs (about 6 thighs)
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
For the sauce
- 1 can (14.5 oz) diced tomatoes, with juices
- 3 tbsp tomato paste
- 1 tbsp raw honey
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 4 cloves garlic, minced
- 1 medium yellow onion, finely diced
- ½ cup low-sodium chicken broth
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 4–5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes. Transfer to the slow cooker insert, skin-side up.
- 2
In the same skillet, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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