Slow Cooker Pulled Nashville Hot Chicken

Ingredients:

Directions:

1. Place the (thawed) chicken breasts in the bowl of the slow cooker.
2. 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.
3. (If you don’t like too much heat, only use 2 Tbsp of the cayenne pepper, not 3 Tbsp)
4. Cover and cook on low for 4-5 hours. You want the internal temperature of the chicken to reach 165 degrees F.
5. 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.
6. 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!