Crock Pot Shredded Nashville Hot Chicken

Flavorful, hot, savory, yet sweet shredded chicken made so easily in the Crock Pot.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 6 5

Total Time 6 10

Servings servings

Calories 321kcal

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.

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.