This post may contain affiliate links. Read disclosure policy
This crockpot Nashville hot chicken brings the bold, spicy flavors of the famous Nashville specialty right to your slow cooker. With just a handful of pantry spices and a few hours of hands-off cooking time, you get tender, flavorful chicken that’s perfect for sandwiches. No deep frying required: just set it, forget it, and come back to seriously satisfying comfort food.
Nashville hot chicken meets the crockpot.
Big fan of chicken sandwiches.
Even bigger fan of spicy, saucy sandwich situations.
This one right here? All the goodness of a Nashville hot chicken sandwich, but instead of breading and deep-frying chicken, we’re tossing it in the slow cooker and cooking til tender and shreddy and saucy.
Pile it on a buttery, toasted bun, layer on pickles, slather with a little mayo, and dig in.
We’re using our homemade Nashville hot sauce for this recipe. It’s the perfect use!
If you’re looking for a more traditional version, check out our air fryer Nashville hot chicken sandwich! Crispy, spicy goodness.
♥ 3 Reasons You’ll Love This Recipe:
Versatile: You can serve this chicken in so many ways! On sandwich buns, in a tortilla, or in a bowl. Kinda obsessed with rice + chicken + pickles + a ranch drizzle. Pretty much however you like!
Easy to prepare: No messy frying in this recipe, the slow cooker does all the work and makes it simple.
Perfectly spicy flavor: We think the heat is just right but you can adjust it with more or less cayenne to make it as spicy as you want. It has a nice kick that pairs well with the tender, juicy chicken.
Ingredients, Swaps, & Tips:
- Chicken: Boneless, skinless breasts work perfectly here but you can swap them for boneless thighs if you prefer. Just depends on if you like white or dark meat.
- Sauce: Instead of frying oil we’re using melted butter to give the sauce a rich base. You can use salted or unsalted butter here. You’ll stir in cayenne pepper, brown sugar, and a mix of seasonings.
- Buns: Toasted, buttery buns are pretty much key here. They soak up the spicy butter without getting soggy! You could also serve this chicken without buns in a bowl, or in a wrap instead.
- Pickles: Dill pickles are a must, in my opinion! The tang helps cut through the heat.
- Mayo or Ranch: Keeps things creamy and cool.
See the recipe card for full information on ingredients and quantities.
Step by Step:
Melt the butter in a sauce pan with cayenne, brown sugar, and spices to make the sauce.
Pour the sauce over the chicken in the slow cooker. Cook on low for 4-6 hours.
Use 2 forks to shred the chicken, making sure to toss it in the liquids in the slow cooker.
Butter and toast the buns and pile on the chicken. Top with pickles and mayo.
Pro Tip:
For extra heat: Use up to 4 tablespoons of cayenne if you like it really spicy. As written, this has a good kick without being overwhelming.
Serving Suggestions:
We like to pile this Nashville hot chicken onto toasted buns with dill pickles and some creamy mayo or ranch for a traditional vibe, but if you’re looking to add a little more veg, try it topped with our dill pickle slaw. Adds the perfect fresh crunch and creamy coolness.
Add it to a bowl over some rice (personally obsessed with this Instant Pot jasmine rice – so easy) with your favorite toppings, or use it to make tacos or wraps.
This chicken is also pretty incredible when served over some homemade mac and cheese. Save a little of the sauce for drizzling over the top. 👩🏻🍳💋
Storage:
Fridge: You can keep leftover Nashville hot chicken stored in an airtight container in your refrigerator for about 4-5 days.
Reheat: It’s best reheated gently on the stovetop or in the microwave. Add a splash of water or broth if necessary.
Freeze: The shredded chicken can be frozen for up to a few months in a freezer safe container or bag. Thaw overnight before reheating.
MORE CROCKPOT CHICKEN RECIPES!
- Crockpot Chicken and Dumplings
- Crockpot BBQ Chicken
- Crockpot Chicken Fajitas
- Slow Cooker Chicken Stroganoff
- Crockpot Chicken Stew
- Slow Cooker Chicken Wings
Crockpot Nashville Hot Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- 1/2 cup butter
- 1 tablespoon cayenne pepper more to taste – see notes
- 2 tablespoons brown sugar
- 2 teaspoons cracked black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 6 sandwich buns buttered and toasted on a skillet
- Dill pickles for serving
- Mayonnaise or ranch for serving
Instructions
- Place the chicken breasts into the bottom of a slow cooker.
- Add the butter to a small sauce pan over medium heat and let melt.
- Once melted, add the remaining ingredients and whisk well to combine. Cook for 1-2 minutes, until fragrant. The mixture will not be smooth or well combined – the spices will stay separate from the oil and may clump together a bit.
- Remove from the heat and pour over the chicken.
- Cover the slow cooker and cook on low for 4-6 hours, until the chicken easily shreds apart.
- Shred the chicken and stir it well to coat in the juices in the slow cooker.
- Serve on buns with dill pickles and mayonnaise or ranch.
Leave a Review