Slow Cooker BBQ Chicken Thighs with Creamy Feta Rucola Salad

1.Pat chicken thighs dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mix evenly over the chicken thighs.

2.Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2 minutes per side until lightly browned (optional but adds flavor).

3.Place chicken thighs in the slow cooker. Pour BBQ sauce over the chicken, ensuring all pieces are coated. Cover and cook on low for 4 hours or until the chicken is tender and easily shredded with a fork.

4.While the chicken cooks, prepare the salad. In a large bowl, combine rucola, chopped iceberg lettuce, diced cucumber, and crumbled feta cheese. Toss gently to mix.

5.For the honey-mustard dressing, whisk together extra virgin olive oil, white wine vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until smooth and creamy.

6.Just before serving, drizzle the honey-mustard dressing over the salad and toss to coat evenly.

7.Once the chicken is done, serve the BBQ chicken thighs hot, either whole or shredded, alongside the creamy feta rucola salad. Spoon extra BBQ sauce from the slow cooker over the chicken if desired.