Ingredients
Chicken and Marinade
- 2 pounds chicken (bone-in or boneless thighs or breasts)
- 3 Tablespoons (38g) brown sugar (light or dark)
- 1½ to 2 Tablespoons cayenne pepper
- 1½ teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ¼ cup (57g) oil or unsalted butter
- 1 cup (240mL) chicken broth
Instructions
- Combine Ingredients: Add the chicken, brown sugar, cayenne pepper, garlic powder, paprika, chili powder, oil or butter, and chicken broth to the slow cooker, ensuring all ingredients are well mixed and the chicken is coated evenly.
- Slow Cook the Chicken: Cook on high for 1½ to 2 hours or on low for 3 to 3½ hours, until the chicken is fully cooked and tender. The slow cooking process allows the spices to deeply penetrate the meat, resulting in a flavorful and spicy dish.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks or place it in a stand mixer with the paddle attachment and mix until shredded evenly.
- Serve: Serve the shredded hot chicken warm on slider buns topped with coleslaw and dill pickle chips for an authentic Nashville hot chicken experience.
- Store Leftovers: Cover leftovers tightly and refrigerate for up to 5 days. This shredded chicken also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.
Notes
- Adjust the cayenne pepper quantity based on your desired spice level.
- Using bone-in chicken pieces can add extra flavor, but boneless works well for easier shredding.
- Butter adds richness while oil keeps it lighter; choose based on preference.
- Serve with coleslaw and pickles for a classic Nashville hot chicken slider experience.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Southern American
