Crock Pot Shredded Nashville Chicken (Printer-Friendly)
Tender chicken breast cooked slow with buttery, spicy Nashville-style flavors and a sweet-savory sauce.
# What You’ll Need:
→ Poultry
01 -
3 boneless skinless chicken breasts (approx. 680 grams)
→ Sweeteners
02 -
2 tablespoons light brown sugar
→ Spices
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon cayenne pepper
06 -
1 teaspoon salt
→ Fats
07 -
4 tablespoons unsalted butter, divided
# Steps to Make This:
01 -
Spray a 6-quart slow cooker with nonstick cooking spray to prevent sticking.
02 -
Place chicken breasts into the slow cooker. Evenly sprinkle brown sugar, garlic powder, onion powder, cayenne pepper, and salt over the chicken.
03 -
Distribute slices of butter evenly atop the chicken. Cook on low for 5 to 6 hours or on high for 3 to 4 hours until the chicken is tender.
04 -
Using two forks or an electric hand mixer, shred the chicken directly in the slow cooker and mix thoroughly with the natural juices.
05 -
In a small saucepan over medium heat, combine remaining butter, brown sugar, cayenne, garlic powder, onion powder, and salt. Whisk constantly to prevent burning. Remove from heat once simmering.
06 -
Place shredded chicken on hamburger buns and drizzle with prepared Nashville sauce to taste.
# Additional Notes:
01 -
To adjust heat level, vary cayenne amount or add hot sauce to the Nashville sauce.
02 -
Sauce may separate when cooled; reheat and whisk to recombine.
03 -
Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
04 -
Serving suggestion: add pickle chips and white onion to sandwich for authentic flavor.