Crock Pot Shredded Nashville Hot Chicken
Crock Pot Shredded Nashville Hot Chicken is made with chicken breasts, butter, brown sugar, spices, and a homemade Nashville hot sauce! Easy and a fun twist on the original!
A SUPER FLAVORFUL CHICKEN RECIPE
This recipe is so much fun (and so easy!) I’ve taken the flavors of Nashville Hot Chicken and instead of breading and frying chicken, we cook it in the crock pot for a totally different texture. Just like the traditional fried version, this shredded chicken has just the right amount of sweet, savory, and spicy flavor. Pop it on a sandwich, add it to a salad or put it in a wrap (that would be amazing!) Plus, with this version of Nashville Hot Chicken, you can add just a little sauce or a lot of sauce. Everyone can decide how much they want!
FREQUENTLY ASKED QUESTIONS:
This overall shredded chicken has the perfect combo of flavors that compliment each other. It’s a bit spicy, savory, and sweet! You can control the majority of the heat by keeping the Nashville hot sauce on the side so you can add as much or as little as you prefer. Otherwise, the chicken has a sweet, savory with just a tad of heat flavoring. It’s when you add the sauce that the heat level increases.
Sure can! If you like more heat double the cayenne or add some of your favorite hot sauce.
To complete your full Nashville experience, try serving this chicken with some pickle chips and white onion to toss on your sandwich.
Your sauce will start to separate when it starts to cool down. Just put it back on the stove to keep it warm and whisk occasionally to keep it all mixed together.
Absolutely, if you rather mix the sauce in rather than serve it on the side, go for it.
Transfer any leftovers to an airtight container and keep them in the fridge for up to 3 days. Or keep them for up to 3 months by keeping leftovers in the freezer.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless skinless chicken breasts– you could swap this out for chicken thighs, or other cuts of chicken, but the cooking time may vary.
- light brown sugar– this adds a little sweetness but it is not overpowering. It complements the sauce so well!
- garlic powder, onion powder, cayenne pepper – you could use your own seasoning blend. I tried to go with a more mild Nashville Hot Chicken flavor but you can certainly turn up the heat!
- salt
- butter
HOW TO MAKE CROCK POT SHREDDED NASHVILLE HOT CHICKEN
Spray a 6 quart slow cooker with nonstick cooking spray. Add the chicken breasts into the crock pot. Sprinkle the chicken breasts evenly with the brown sugar, garlic powder, onion powder, cayenne pepper and salt.
Add the slices of butter evenly on top of the chicken. Cook for 5-6 hours on low or 3-4 hours on high. You do not have to add any additional liquid to the slow cooker. The chicken will make its own juices.
When ready, shred the chicken with two forks in the slow cooker and mix with the juices. This should be very easy to do as the chicken will be very tender. If you have a ceramic insert, you can even take an electric hand mixer and shred the chicken right inside the pot. Cover and keep the chicken on the warm setting while you make the sauce.
In a small saucepan, add butter, brown sugar, cayenne, garlic powder, onion powder, and salt. Place over medium heat and whisk constantly so it doesn’t burn. Once it comes up to a simmer, take off the heat.
To serve, Add the chicken to hamburger buns then drizzle the sauce on top.
CRAVING MORE RECIPES?
- Nashville Hot Chicken
- Air Fryer Nashville Hot Chicken Nuggets
- Crock Pot Mississippi Chicken
- Crock Pot Shredded Chicken for Tacos
- Crock Pot Chicken and Noodles
- Crock Pot Marry Me Chicken
- Crock Pot Angel Chicken
- Crock Pot Monterey Chicken
- Crock Pot Chicken and Gravy
- Crock Pot Mississippi Pot Roast
- Chicken Fried Chicken
- Crock Pot Lasagna
- Crock Pot Crack Chicken
- 10 Crock Pot Mississippi Recipes
Crock Pot Shredded Nashville Hot Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 Tablespoons light brown sugar, packed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 4 Tablespoons butter, thinly sliced
For the sauce:
- ½ cup (1 stick) salted butter
- 4 Tablespoons light brown sugar, packed
- 1 ½ teaspoons cayenne pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon salt
Instructions
- Spray a 6 quart slow cooker with nonstick cooking spray.
- To the bottom of the crock pot, add 2 pounds boneless, skinless chicken breasts.
- Sprinkle the chicken breasts evenly with 2 Tablespoons light brown sugar, packed, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper and 1/2 teaspoon salt.
- Add 4 Tablespoons butter, thinly sliced on top of the chicken.
- Cook for 5-6 hours on low or 3-4 hours on high. You do not have to add any additional liquid to the slow cooker. The chicken will make its own juices.
- When ready, shred the chicken with two forks in the slow cooker and mix with the juices. This should be very easy to do as the chicken will be very tender. If you have a ceramic insert, you can even take an electric hand mixer and shred the chicken right inside the pot. Cover and keep the chicken on the warm setting while you make the sauce.
- In a small saucepan, add ½ cup (1 stick) salted butter, 4 Tablespoons light brown sugar, packed, 1 ½ teaspoons cayenne pepper, ¾ teaspoon garlic powder, ¾ teaspoon onion powder and ½ teaspoon salt.
- Place over medium heat and whisk constantly so it doesn’t burn.
- Once it comes up to a simmer, take off the heat.
- To serve, add the chicken to hamburger buns then drizzle the sauce on top or dip the chicken into the sauce.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Do you think this would freeze well? should I freeze the sauce separately or would it be better to have it already mixed in?
I think it would freeze just fine with the sauce 🙂
This was so easy to make & tasted great! My husband and I loved it! I did use 1 teaspoon of cayenne instead when making the sauce & I thought it was still a good amount of spice. Will definitely make this again!
Delicious but I think I will definitely be doubling the recipe the next time!
Ha! That makes my day to hear – thank you Tara!!
Love this so much