Crock Pot Shredded Nashville Hot (Printer-Friendly Version)
Tender shredded chicken with brown sugar and spicy Nashville hot sauce, slow-cooked for rich flavor.
# Ingredients Needed:
→ Chicken
01 -
3 boneless skinless chicken breasts
→ Spices and Seasonings
02 -
1 tablespoon light brown sugar
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon cayenne pepper
06 -
1 teaspoon salt
→ Butter
07 -
3 tablespoons unsalted butter, divided
# Step-by-Step Directions:
01 -
Spray a 6-quart slow cooker with nonstick cooking spray.
02 -
Place chicken breasts into the slow cooker and evenly sprinkle with brown sugar, garlic powder, onion powder, cayenne pepper, and salt.
03 -
Distribute half of the butter slices evenly over the chicken.
04 -
Cook on low for 5 to 6 hours or on high for 3 to 4 hours until the chicken is tender and easily shredded.
05 -
Using two forks or an electric hand mixer, shred the chicken in the slow cooker and mix it with the natural juices. Keep warm while preparing the sauce.
06 -
In a small saucepan, combine 2 tablespoons butter, brown sugar, cayenne pepper, garlic powder, onion powder, and salt over medium heat. Whisk constantly until the mixture simmers, then remove from heat.
07 -
Place shredded chicken on hamburger buns and drizzle with the prepared Nashville hot sauce as desired.
# Helpful Hints:
01 -
Use additional cayenne or hot sauce to increase heat level according to preference.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
03 -
If the sauce separates upon cooling, gently reheat and whisk to recombine.