Description
This Slow Cooker Shredded Nashville Hot Chicken Sandwich recipe delivers the perfect balance of heat and flavor. Tender, spicy shredded chicken served on toasted brioche buns with coleslaw and pickles is a true Southern delight.
Ingredients
Scale
Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons hot sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons butter (melted)
- 1 tablespoon honey
For serving:
- toasted brioche buns
- coleslaw
- pickle chips
Instructions
- Place the chicken in the slow cooker. In a small bowl, whisk together the chicken broth, brown sugar, paprika, cayenne, garlic powder, onion powder, salt, pepper, hot sauce, and vinegar. Pour the mixture over the chicken. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is very tender.
- Remove the chicken and shred with two forks. Stir the melted butter and honey into the cooking juices, then return the shredded chicken to the slow cooker and mix to coat in the spicy sauce.
- Serve the hot chicken on toasted brioche buns with a scoop of coleslaw and pickle chips for a classic Nashville-style sandwich.
Notes
- Adjust cayenne for more or less heat.
- The chicken is also great in tacos, wraps, or over rice bowls.
- For extra heat, drizzle with additional hot sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American (Southern)
Nutrition
- Serving Size: 1 sandwich (without bun and toppings)
- Calories: 290
- Sugar: 6g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg
