Slow Cooker Nashville Hot Chicken (Shredded)
My Slow Cooker Nashville Hot Chicken brings bold, buttery heat and juicy spice—perfect for sliders, sandwiches, or meal prep, no frying needed!
Servings: 4 servings
Calories: 204kcal
Equipment
- Crockpot
Ingredients
- 3-4 boneless skinless chicken breasts
- ½ cup cup butter divided
- 8 Tablespoons hot sauce divided
- 8 Tablespoons brown sugar divided
- 2 teaspoons onion powder divided
- 2 teaspoons garlic powder divided
- 2 teaspoons salt divided
For Serving:
- hamburger buns
- pickles (optional)
Instructions
- Place the chicken breasts in the slow cooker.3-4 boneless skinless chicken breasts
- In a small bowl, melt ¼ cup of butter.½ cup cup butter
- Stir in 4 tablespoons hot sauce, 4 tablespoons brown sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon salt.8 Tablespoons hot sauce, 8 Tablespoons brown sugar, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons salt
- Pour the mixture evenly over the chicken.
- Cover and cook on low for 6 hours or high for 4 hours until the chicken is fork-tender.
- Remove the chicken from the slow cooker and shred it with two forks.
- Discard any remaining liquid in the slow cooker, then return the shredded chicken to the crockpot.
- In a small saucepan over medium-high heat, melt the remaining ¼ cup butter.
- Stir in the remaining 4 tablespoons hot sauce, 4 tablespoons brown sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon salt.
- Let it simmer for 2-3 minutes until slightly thickened.
- Pour the sauce over the shredded chicken and toss until fully coated.
- Serve on hamburger buns with pickles or your favorite toppings.hamburger buns, pickles
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 27g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1957mg | Potassium: 462mg | Fiber: 1g | Sugar: 24g | Vitamin A: 266IU | Vitamin C: 23mg | Calcium: 36mg | Iron: 1mg