Name: Slow Cooker Nashville Hot Chicken Sandwiches
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Cuisine: American
Ingredients: 1.5–2 pounds boneless, skinless chicken breasts; 1/2 cup butter (divided); 1/2 cup hot sauce (such as Frank’s RedHot); 2 tablespoons brown sugar (divided); 1 teaspoon onion powder (divided); 1 teaspoon garlic powder (divided); 1 teaspoon salt (divided); 4 hamburger buns (preferably brioche); Pickles and ranch dressing, for topping

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I’ve created a wonderfully easy, hands-off version of the iconic Nashville hot chicken sandwich using my slow cooker. The chicken comes out tender, juicy, and coated in a sweet, spicy, buttery sauce—perfectly sauced and ready to pile high on soft buns with cool pickles and creamy ranch. Slow Cooker Nashville Hot Chicken Sandwiches

Why I’ll Love This Recipe

I love this recipe because it’s nearly effortless—just dump, slow-cook, and garnish. I get the bold, spicy flavor of Nashville hot chicken in a healthier, lighter format—no frying required. Plus, I can make it ahead, feed a crowd, or freeze leftovers with zero fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (about 1.5–2 pounds)
Butter (divided)
Hot sauce (such as Frank’s RedHot or similar)
Brown sugar (divided)
Onion powder (divided)
Garlic powder (divided)
Salt (divided)
Hamburger buns (preferably brioche)
Pickles and ranch dressing for topping

directions

I trim any excess fat from the chicken breasts and place them in a 6‑quart slow cooker.
I mix half of the butter, hot sauce, brown sugar, onion powder, garlic powder, and salt together—melting if needed—and drizzle that mixture evenly over the chicken.
I cover and cook on LOW for about 6 hours, or HIGH for around 4 hours, until the chicken reaches 165 °F.
I shred the chicken using two forks (right in the cooker), then return it to the juices and keep it warm while I make the extra sauce.
In a saucepan over medium-high heat, I add the remaining butter, hot sauce, brown sugar, onion powder, garlic powder, and salt; bring to a bubble, stirring, then simmer for 2–3 minutes until slightly thickened.
I pour that sauce over the shredded chicken and toss with tongs to coat evenly.
Finally, I pile the saucy chicken onto toasted brioche buns and top with pickles and ranch dressing.

Servings and timing

Servings: about 4 sandwiches
Prep time: ~5 minutes
Cook time: ~6 hours on LOW (or 4 hours on HIGH)
Total time: ~6 hours 5 minutes

Variations

I can swap chicken thighs for breasts if I prefer—they’ll shred more easily and stay moist.
I switch hot sauce types depending on my heat tolerance—mild wing sauce for less spice or a bolder sauce for more heat.
I sometimes add diced onion to the slow cooker for extra depth of flavor.
Instead of buns, I serve this chicken over rice, mashed potatoes, in wraps, or with coleslaw.
I occasionally mix in coleslaw right into the sandwich for extra crunch and balance.

storage/reheating

I store any leftover shredded chicken (mixed with sauce) in an airtight container in the fridge for up to 3 days. For longer storage, I freeze it in a freezer-safe bag or container for up to 2 months.
To reheat, I either microwave until warm, or gently reheat in the slow cooker or on the stovetop—adding a splash of water or hot sauce if it seems dry.

FAQs

What if I don’t like it very spicy?

I substitute mild buffalo wing sauce or reduce the hot sauce quantity to tone down the heat while still keeping the flavor.

Can I make this in advance?

Yes—I often cook it earlier in the day, then keep it warm in the slow cooker or reheat it later. It also freezes well for future meals.

Will the sauce separate?

It can start separating as it cools. I whisk it over low heat or microwave it briefly and stir—it comes back together quickly.

What sides pair well with it?

I usually serve it with crinkle-cut fries, coleslaw, macaroni salad, or potato salad. It’s also great over mashed potatoes.

Can I control how much sauce is on the sandwich?

Absolutely—I sometimes drizzle it over the top or mix it fully into the shredded chicken depending on how saucy I want it.

Conclusion

I find this slow cooker Nashville hot chicken sandwich recipe to be a perfect blend of comfort and kick—with minimal effort and maximum flavor. It’s ideal for busy days, casual gatherings, or when I want something bold without the fuss. I love how versatile it is, and how well it stores—leaving me plenty of leftovers for another delicious meal.