Crock Pot Nashville Hot Chicken (Printer-Friendly)
Juicy chicken simmered with spices and Nashville hot sauce for easy, bold flavor every time.
# What You'll Need:
→ Chicken Base
01 -
1.35 kg boneless, skinless chicken breasts
02 -
40 g light brown sugar
03 -
6 g garlic powder
04 -
6 g onion powder
05 -
4 g cayenne pepper
06 -
5 g fine salt
07 -
56 g unsalted butter, sliced
→ Nashville Hot Sauce
08 -
56 g unsalted butter
09 -
30 g light brown sugar
10 -
4 g cayenne pepper
11 -
4 g garlic powder
12 -
4 g onion powder
13 -
3 g fine salt
→ Suggested for Serving
14 -
8 sandwich buns
15 -
Pickle chips, to taste
16 -
Sliced white onion, optional
# Steps to Follow:
01 -
Lightly coat a 6-litre slow cooker with nonstick cooking spray. Layer chicken breasts in the insert. Evenly sprinkle with brown sugar, garlic powder, onion powder, cayenne pepper, and salt. Arrange butter slices over the chicken.
02 -
Cover with lid and cook for 5 to 6 hours on low or 3 to 4 hours on high, until chicken is tender and fully cooked.
03 -
Using two forks, shred the chicken directly in the slow cooker, mixing well with the cooking juices. Optionally, use an electric hand mixer for finer shredding if the insert is compatible.
04 -
In a small saucepan, combine butter, brown sugar, cayenne pepper, garlic powder, onion powder, and salt. Place over medium heat, whisking constantly until the sauce reaches a simmer. Remove from heat immediately.
05 -
Pile shredded chicken onto sandwich buns. Drizzle generously with Nashville hot sauce. Garnish with pickle chips and sliced white onion as desired. Serve warm.
# Extra Suggestions:
01 -
For greater heat intensity, increase the cayenne pepper or add your preferred hot sauce to the Nashville hot sauce.
02 -
Serve leftovers refrigerated in an airtight container for up to 3 days or freeze for up to 3 months.
03 -
If sauce begins to separate upon cooling, gently reheat while whisking to re-emulsify.
04 -
For a lower-fat option, use skinless chicken breasts and reduce the butter in the sauce slightly.