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These Nashville chicken sandwiches are made in the slow cooker using minimal ingredients. They’re sweet and spicy, savory, and incredibly delicious!

Summer is fast approaching, and you’re going to need quick and easy slow cooker recipes to cook on it’s own while you soak up the sun. These sandwiches are so easy to make and feeds a crowd!

I love serving them with chips, coleslaw, and macaroni salad.

INGREDIENT NOTES

See the recipe card below for ingredient quantities and complete instructions.

• Chicken – I used boneless skinless chicken breasts but feel free to use boneless chicken thighs instead. If you really want to cut back on time, simply use a rotisserie chicken and just make the sauce! The sauce is so good and is the star of the recipe.
• Brown Sugar – Adds sweetness and balances the spices.
• Butter – Make sure to use unsalted butter.
• Bread – It goes without saying that the bread will either make or break a sandwich. I highly recommend using fresh brioche buns or Hawaiian sliders.

HOW TO MAKE STEP-BY-STEP

1. Spray the body of a 6 or 8-quart slow cooker with cooking spray.
2. Add the chicken breasts to the bottom of the slow cooker.
3. Sprinkle the brown sugar, garlic powder, onion powder, cayenne, and salt all over the chicken.
4. Add the slices of butter on top.
5. Cook for 5-6 hours on low or 3-4 hours on high.
6. Shred the chicken with two forks in the slow cooker and mix with the juices. Keep warm while you make the sauce.
7. In a small saucepot, add the butter, brown sugar, cayenne, garlic powder, onion powder, and salt.
8. Place over medium heat and stir constantly so it doesn’t burn, until it comes to a simmer. Take off the heat.
9. Add the chicken on top of bread of your choice and drizzle the sauce on top, serve immediately.

TOP TIPS

• Serve with pickle chips and white onion for a full Nashville hot experience.
• Once the sauce starts to cool, it will separate so you need to keep it warmed if you aren’t using it all at once. Just place it back on the stove and whisk until it comes back together.
• If you prefer, you can just mix the sauce into the shredded chicken and not serve it on top, totally up to your preference.
• If you like it extra spicy, double the cayenne or add some of your favorite hot sauce.

STORAGE

Place any leftover chicken in an airtight container and refrigerate for up to 3 days. Place any leftover sauce in a mason jar and refrigerate for up to 5 days.

SLOW COOKER NASHVILLE CHICKEN SANDWICHES VIDEO

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