Slow Cooker Pulled Nashville Hot Chicken

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Ingredients:

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2 lbs Boneless Skinless Chicken Breasts+ Add to Shopping List

5 Tbsp Unsalted Butter, melted+ Add to Shopping List

3/4 Cup Chicken Broth+ Add to Shopping List

3 Tbsp Brown Sugar+ Add to Shopping List

1 Tsp Garlic Powder+ Add to Shopping List

1 Tsp Paprika+ Add to Shopping List

1 Tsp Chili Powder+ Add to Shopping List

3 Tbsp Cayenne Pepper+ Add to Shopping List

Dollar Buns or Hamburger Buns, for serving+ Add to Shopping List

Pickle Chips, for serving+ Add to Shopping List

Ranch or Blue Cheese Dressing, for serving+ Add to Shopping List

Directions:

Place the (thawed) chicken breasts in the bowl of the slow cooker.
Combine the melted butter, chicken broth, brown sugar, garlic powder, paprika, chili powder, and cayenne pepper in a mixing bowl. Whisk until well combined and pour over the chicken.
(If you don’t like too much heat, only use 2 Tbsp of the cayenne pepper, not 3 Tbsp)
Cover and cook on low for 4-5 hours. You want the internal temperature of the chicken to reach 165 degrees F.
Remove the chicken from the crockpot and place on a cutting board. Use two forks to shred the chicken. The chicken should be tender enough to fall apart. Add the shredded chicken back to the slow cooker and stir to coat with the sauce.
Keep warm until ready to eat or enjoy immediately. Serve the shredded chicken on buns, topped with pickles and a drizzle of ranch or blue cheese dressing. Enjoy!

Course:

Dinner, Lunch, Poultry, Sandwich, Sandwiches

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Ingredients:

2 lbs Boneless Skinless Chicken Breasts

5 Tbsp Unsalted Butter, melted

3/4 Cup Chicken Broth

3 Tbsp Brown Sugar

1 Tsp Garlic Powder

1 Tsp Paprika

1 Tsp Chili Powder

3 Tbsp Cayenne Pepper

Dollar Buns or Hamburger Buns, for serving

Pickle Chips, for serving

Ranch or Blue Cheese Dressing, for serving

Directions:

Place the (thawed) chicken breasts in the bowl of the slow cooker.

Combine the melted butter, chicken broth, brown sugar, garlic powder, paprika, chili powder, and cayenne pepper in a mixing bowl. Whisk until well combined and pour over the chicken.

(If you don’t like too much heat, only use 2 Tbsp of the cayenne pepper, not 3 Tbsp)

Cover and cook on low for 4-5 hours. You want the internal temperature of the chicken to reach 165 degrees F.

Remove the chicken from the crockpot and place on a cutting board. Use two forks to shred the chicken. The chicken should be tender enough to fall apart. Add the shredded chicken back to the slow cooker and stir to coat with the sauce.

Keep warm until ready to eat or enjoy immediately. Serve the shredded chicken on buns, topped with pickles and a drizzle of ranch or blue cheese dressing. Enjoy!

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