Shredded Nashville Hot Chicken

This flavorful Nashville hot shredded chicken made effortlessly in the Crock Pot brings together heat, sweetness, and savory goodness all in one tender dish. It’s perfect for a casual weeknight dinner or a gathering with friends, giving you that iconic spicy-sweet Southern taste without the fuss.

Ingredients

• Two pounds boneless, skinless chicken breasts: the mild protein base which soaks up all the spices beautifully. Look for fresh, plump chicken for the best texture.
• Light brown sugar: adds a subtle caramel sweetness that contrasts perfectly with the heat. Use packed brown sugar for consistent sweetness.
• Garlic powder: brings aromatic warmth and depth to the flavor profile. Choose a good quality powder for the best taste.
• Onion powder: complements the garlic with a savory backbone. Opt for a finely ground powder.
• Cayenne pepper: gives that signature Nashville hot heat. Adjust to your spice tolerance but do not skip.
• Salt: enhances all the flavors and balances sweetness. Use fine salt for ease in seasoning.
• Butter: key ingredient for richness, both melted into the chicken while cooking and in the spicy sauce. Use salted butter for seasoning control and better flavor.

Step-by-Step Instructions

Sauté the Aromatics (in the slow cooker):

Spray a six-quart Crock Pot with nonstick cooking spray to prevent sticking. Place two pounds of boneless, skinless chicken breasts evenly in the bottom. Sprinkle the chicken with two tablespoons of packed light brown sugar, one teaspoon of garlic powder, one teaspoon of onion powder, half a teaspoon of cayenne pepper, and half a teaspoon of salt. Then add four tablespoons of butter, thinly sliced, on top to melt slowly as it cooks.

Slow Cook the Chicken:

Cover the Crock Pot and cook on low heat for five to six hours or on high for three to four hours. The chicken will cook in its own juices along with the butter and seasonings, eliminating the need to add any extra liquid. The slow and gentle cooking will result in tender, effortlessly shreddable meat.

Shred the Chicken:

When ready, use two forks to shred the chicken right inside the Crock Pot. Because the chicken is so tender, shredding will be very easy. For even faster shredding, use an electric hand mixer on a low setting if your slow cooker insert is ceramic. Mix the shredded chicken with the flavorful juices and cover the crock pot keeping it warm while you prepare the sauce.

Make the Spicy Sauce:

In a small saucepan, melt half a cup (one stick) of salted butter over medium heat. Add four tablespoons of packed light brown sugar, one and a half teaspoons of cayenne pepper, three-quarters teaspoon of garlic powder, three-quarters teaspoon of onion powder, and half a teaspoon of salt. Whisk constantly so that the sugar dissolves and the spices blend evenly. Heat until the sauce just begins to simmer, then remove from heat to avoid burning.

Serve:

Spoon the shredded chicken onto hamburger buns and drizzle the spicy butter sauce over the top. You can also serve the sauce on the side for dipping. This makes an excellent sandwich with a nice crunch of pickles or slaw on top.

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Storage Tips

Store left-over shredded chicken and sauce separately in airtight containers in the refrigerator. Reheat gently in a pan to keep the sauce velvety and the chicken juicy. It will last up to four days in the fridge. For longer storage, freeze both components for up to three months. Thaw overnight in the fridge and reheat thoroughly before serving.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a richer, juicier texture. Adjust cooking times slightly if using bone-in thighs. You can substitute granulated sugar for light brown sugar in a pinch, though it will lack some of the molasses depth. For a milder heat, reduce the cayenne pepper and add paprika for smokiness if you like.

Serving Suggestions

This shredded Nashville hot chicken is fantastic piled on soft hamburger buns with pickles and a simple slaw to cut the heat. It also pairs beautifully with cornbread or creamy mashed potatoes for a comforting Southern-style meal. For a lower carb option, serve it over a bed of steamed greens or cauliflower rice.

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Cultural Context

Nashville hot chicken originated in Nashville, Tennessee, and is famous for its fiery spice level coupled with sweet and smoky flavors. It’s a beloved Southern specialty traditionally made with fried chicken. This slow cooker version captures all that iconic heat and flavor while keeping things easy and weeknight friendly.

Frequently Asked Questions

→ What cut of chicken works best for shredding?

Boneless, skinless chicken breasts are ideal for shredding as they cook evenly and become tender without excessive fat.

→ How do I prevent the chicken from drying out during cooking?

Cooking the chicken slowly in the crock pot allows it to retain moisture, as it cooks in its own juices without needing additional liquid.

→ Can I adjust the heat level of this dish?

Yes, adjust cayenne pepper amounts to control spiciness. Reducing it lowers heat, while adding more intensifies the kick.

→ What can I serve this shredded chicken with?

This shredded chicken pairs wonderfully with hamburger buns or over rice, adding a spicy, savory element to meals.

→ Is the sauce cooked separately or with the chicken?

The sauce is prepared separately by melting butter with spices and brown sugar until smooth and simmered for balanced flavor.