Description
An easy, hands-off version of the iconic Nashville hot chicken sandwich made in the slow cooker. The chicken is tender, juicy, and coated in a sweet, spicy, buttery sauce—perfect for piling on soft buns with pickles and ranch.
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
Instructions
- Trim excess fat from the chicken breasts and place them in a 6‑quart slow cooker.
- Mix half of the butter, hot sauce, brown sugar, onion powder, garlic powder, and salt together—melting if needed—and drizzle the mixture evenly over the chicken.
- Cover and cook on LOW for about 6 hours, or HIGH for around 4 hours, until the chicken reaches 165 °F.
- Shred the chicken using two forks in the cooker, then return it to the juices and keep warm.
- In a saucepan over medium-high heat, add the remaining butter, hot sauce, brown sugar, onion powder, garlic powder, and salt; bring to a bubble, then simmer for 2–3 minutes until slightly thickened.
- Pour the sauce over the shredded chicken and toss with tongs to coat evenly.
- Pile the saucy chicken onto toasted brioche buns and top with pickles and ranch dressing.
Notes
- Swap chicken thighs for a more moist and easily shreddable meat.
- Adjust hot sauce to your heat preference.
- Add diced onion to the slow cooker for extra flavor.
- Serve over rice, mashed potatoes, or in wraps for variety.
- Mix coleslaw into the sandwich for added crunch and balance.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 1050mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
