Eosinophilic Esophagitis Friendly Crockpot Pulled Chicken Sandwich
Total time4 hr 15 min
Prep time15 min
Cook time0 min
5.0(6)
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Learn more →Ingredients
6 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups barbecue sauce, divided
- ¼ cup apple cider vinegar
- 1 tbsp brown sugar
- 1 tbsp worcestershire sauce
For the coleslaw
- 3 cups coleslaw mix (shredded cabbage and carrots)
- ¼ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ¼ tsp salt
For serving
- 6 hamburger buns
- dill pickle slices (optional)
Instructions
- 1
In a small bowl, stir together the smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Pat the chicken thighs dry and rub the spice mixture evenly over all sides.
- 2
In the slow cooker insert, whisk together 1 cup of the barbecue sauce, the apple cider vinegar, brown sugar, and Worcestershire sauce. Nestle the seasoned chicken thighs into the sauce in a single layer, turning once to coat.
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