Crock Pot Shredded Nashville Hot (Printer-Friendly)
Slow-cooked shredded chicken with a sweet and spicy Nashville-style hot sauce blend.
# What You'll Need:
→ Poultry
01 -
3 boneless skinless chicken breasts
→ Spices and Seasonings
02 -
1 tablespoon light brown sugar
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon cayenne pepper
06 -
1 teaspoon salt
→ Dairy
07 -
4 tablespoons unsalted butter, divided
# Steps to Follow:
01 -
Lightly spray a 6-quart slow cooker with nonstick cooking spray. Place chicken breasts inside the cooker.
02 -
Sprinkle chicken breasts evenly with light brown sugar, garlic powder, onion powder, cayenne pepper, and salt.
03 -
Distribute the butter slices evenly over the seasoned chicken breasts.
04 -
Cook on low setting for 5 to 6 hours or on high setting for 3 to 4 hours without adding extra liquid; chicken will release its own juices.
05 -
Remove chicken and shred using two forks or an electric hand mixer directly in the slow cooker, then stir to combine with juices. Keep warm.
06 -
In a small saucepan, combine remaining butter, light brown sugar, cayenne pepper, garlic powder, onion powder, and salt. Heat over medium, whisking constantly to prevent burning until sauce simmers, then remove from heat.
07 -
Place shredded chicken on hamburger buns and drizzle generously with the prepared Nashville hot sauce.
# Extra Suggestions:
01 -
For a spicier sauce, increase cayenne pepper or add your preferred hot sauce.
02 -
To prevent sauce separation, reheat and whisk before serving.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.