Nashville Style Shredded Hot Chicken

5 from 1 vote

Nashville Style Shredded Hot Chicken

Bring the flavor of the south into your kitchen with an easy, slow cooker shredded chicken recipe inspired by Nashville's iconic "hot chicken."

Prep Time5

Bake Time3

Total Time3 5

Recipe Author Lynn April

Servings: 6 servings

Ingredients

▢ 2 pounds chicken¹
▢ 3 Tablespoons (38g) brown sugar light or dark
▢ 1 and ½ to 2 Tablespoons cayenne pepper²
▢ 1 and ½ teaspoons garlic powder
▢ 1 teaspoon paprika
▢ 1 teaspoon chili powder
▢ ¼ cup (57g) oil or unsalted butter³
▢ 1 cup (240mL) chicken broth

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Instructions

Add all of the ingredients to a slow cooker, then cook on high for 1 and ½ to 2 hours or low for 3 to 3 and ½ hours, until the chicken is done.
2 pounds chicken1, 3 Tablespoons (38g) brown sugar, 1 and ½ to 2 Tablespoons cayenne pepper2, 1 and ½ teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon chili powder, ¼ cup (57g) oil or unsalted butter3, 1 cup (240mL) chicken broth
Shred the chicken with forks or in a stand mixer fitted with the paddle attachment. Serve warm on a slider bun with coleslaw and dill pickle chips. Store leftovers covered tightly in the refrigerator up to 5 days. Chicken freezes well, up to 3 months. Thaw in refrigerator overnight and reheat as necessary.

Notes

Chicken: I prefer to use white meat breast or boneless thighs.
Cayenne pepper: my preferred heat level is 2 Tablespoons, which I would consider between mild and medium spice. If you're looking more for a mild spice, start with 1 and ½ Tablespoons.
Oil/butter: I make this dairy free often using extra virgin olive oil. You can use any oil you prefer, but I would stay away from coconut oil unless you wouldn't mind a slight coconut flavor.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.