Eosinophilic Esophagitis Friendly Crockpot Pulled Chicken
Total time4 hr 15 min
Prep time15 min
Cook time4 hr
4.5(8)
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Learn more →Ingredients
6 servings
- 2 lbs boneless, skinless chicken thighs
- 1 tsp kosher salt
- ½ tsp black pepper
For the sauce
- 1 cup ketchup
- ¼ cup apple cider vinegar
- 2 tbsp brown sugar
- 2 tbsp worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cayenne pepper (optional)
For serving
- hamburger buns, for serving (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and pepper. Arrange them in a single layer in the slow cooker insert.
- 2
In a small bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, and cayenne, if using, until smooth. Pour the sauce evenly over the chicken.
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