Description

This Slow Cooker Nashville Hot Chicken recipe offers a tender, spicy twist on the classic Southern favorite. Using a slow cooker to simmer the chicken in a flavorful cayenne and spice-infused broth ensures juicy, fall-apart meat with a perfect balance of heat and sweetness. Ready in just over four hours and serving twelve, it’s an ideal make-ahead meal for gatherings or casual weeknight dinners.

Ingredients

Scale

Chicken

2 lb boneless skinless chicken breasts

Spice Mix and Sauce

2 to 4 Tbsp cayenne pepper (start with 2 and add more after taste testing)
3 Tbsp brown sugar
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
¼ cup butter, melted
¾ cup chicken broth

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Instructions

Place Chicken: Arrange the boneless skinless chicken breasts evenly in the bottom of a 6-quart slow cooker to create the base for the recipe.
Prepare Sauce: In a mixing bowl, whisk together cayenne pepper, brown sugar, garlic powder, paprika, chili powder, melted butter, and chicken broth until well combined to form a spicy and flavorful sauce.
Cook: Pour the sauce evenly over the chicken in the slow cooker. Cover with the lid and cook on the LOW setting for 4 to 6 hours, allowing the chicken to absorb the spices and become tender.
Shred Chicken: Once cooked, remove the chicken from the slow cooker and shred it thoroughly using two forks. Return the shredded chicken to the slow cooker and stir it into the flavorful cooking juices for full flavor integration.
Serve: Serve the Nashville Hot Chicken on buns topped with pickles and ranch dressing for an authentic experience.

Notes

Adjust cayenne pepper amount based on your spice tolerance; start with 2 tablespoons and increase if you desire more heat.
For even juicier chicken, soak the breasts in buttermilk before cooking.
This recipe can be doubled easily for larger crowds; just ensure your slow cooker is large enough.
Serving suggestion includes buns, pickles, and ranch dressing for a classic Nashville Hot Chicken experience.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.