Slow Cooker Nashville Chicken Sandwiches
If you love the bold flavors of Nashville hot chicken but don’t love standing over a fryer, these Crock Pot Nashville Hot Chicken Sandwiches are about to become your new favorite dinner! Tender shredded chicken is slow cooked until juicy, then tossed in a buttery, spicy Nashville hot sauce and piled onto toasted buns with crunchy pickles.
This easy slow cooker recipe delivers all the sweet, smoky, spicy flavors you love with minimal prep. It’s perfect for busy weeknights, game day gatherings, tailgates, or anytime you’re craving a little heat.
Also, I have found if you aren’t a fan of spice or just want to tone the heat down, you can just substitute chili powder for the cayenne in the sauce. All of the flavor with none of the heat!
Slow cooker sandwich recipes like this one, Dill Pickle Pickle Chicken Sandwiches, BBQ Shredded Chicken Sandwiches, French Dip Sandwiches and Italian Beef Sandwiches are my go-to’s for easy summer lunches and dinners! They are easy, dump-and-go, feed a crowd and don’t heat up my kitchen!
Why You’ll Love This Recipe
- Easy dump-and-go slow cooker meal
- No breading or frying required
- Packed with bold Nashville hot chicken flavor
- Great for feeding a crowd
- Perfect for meal prep
- Easy to customize the spice level
What Is Nashville Hot Chicken?
Nashville hot chicken originated in Nashville, Tennessee, and is traditionally made by frying chicken and coating it in a spicy cayenne-infused oil or butter sauce. It’s known for its signature heat, balanced by a touch of sweetness and often served with pickles and white bread.
We love this slow cooker shredded chicken version piled high on buttery brioche buns with dill pickles and a side of coleslaw or potato salad. Want to tone down the heat? Sub the cayenne with chili powder or drizzle over cooling ranch dressing. Delicious!
This slow cooker version transforms those same flavors into an easy shredded chicken sandwich that’s family-friendly and simple to make.
Ingredients You’ll Need
For the Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ cup pickle juice (I’m using dill- any flavor will work)
Nashville Hot Sauce
- 3/4 cup unsalted butter – 1 and 1/2 sticks
- 2 tablespoons cayenne pepper-replace with chili powder for a no-heat version
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
For Serving
- Hamburger buns- I love a brioche bun with these
- Dill pickle chips
- Coleslaw (optional)
- Ranch dressing (optional)
How to Make Crock Pot Nashville Hot Chicken Sandwiches
Step 1: Add the Chicken
Place the chicken breasts in the bottom of your slow cooker.
Step 2: Season
Sprinkle the ranch seasoning, brown sugar, garlic powder, smoked paprika, and black pepper over the chicken. Pour the pickle juice around the chicken.
Step 3: Slow Cook
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until the chicken is tender and easy to shred.
Step 4: Make the Nashville Hot Sauce
About 15 minutes before serving, melt the butter in a small saucepan. Stir in the cayenne pepper, brown sugar, chili powder, paprika, garlic powder, onion powder, and salt.
Step 5: Shred the Chicken
Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
Step 6: Add the Sauce
Pour the hot sauce over the shredded chicken and stir until evenly coated.
Step 7: Finish Cooking
Cover and cook for an additional 10-15 minutes to allow the flavors to combine.
Step 8: Build the Sandwiches
Pile the chicken onto toasted buns and top with dill pickle chips. Add coleslaw or ranch dressing if desired.
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Tips for the Best Nashville Hot Chicken
Adjust the Heat
Nashville hot chicken is known for being spicy. For a milder version, reduce the cayenne pepper to 1 tablespoon, or replace it entirely with chili powder. Using only chili powder would make it taste more like taco seasoning than Nashville hot chicken.
If you love extra heat, add crushed red pepper flakes or additional cayenne.
If you want a milder Nashville hot chicken
Instead of swapping it out completely, I’d simply reduce the cayenne:
- Mild: 1 teaspoon cayenne
- Medium: 2 teaspoons cayenne
- Hot: 1 tablespoon cayenne
- Authentic hot: 2 tablespoons cayenne (as written)
Toast the Buns
Toasted buns help hold up to the juicy shredded chicken and add extra flavor.
Don’t Skip the Pickles
The tangy crunch of dill pickles balances the rich, spicy chicken perfectly.
Make It a Meal
Serve these sandwiches with:
Variations
Nashville Hot Chicken Sliders
Serve the chicken on Hawaiian rolls for an easy party appetizer.
Nashville Hot Chicken Wraps
Wrap the chicken in flour tortillas with lettuce and ranch dressing.
Loaded Baked Potatoes
Pile the spicy chicken onto baked potatoes and top with shredded cheese.
Rice Bowls
Serve over white rice with pickles and coleslaw for a delicious bowl meal.
Frequently Asked Questions
Can I use chicken thighs?
Absolutely! Boneless skinless chicken thighs work great and stay extra juicy.
Is Nashville hot chicken very spicy?
Traditional Nashville hot chicken is quite spicy. This recipe has a moderate heat level that can easily be adjusted to your preference.
Can I make this ahead of time?
Yes! The chicken reheats beautifully and is perfect for meal prep.
Can I freeze the leftovers?
Yes. Store cooled chicken in freezer-safe containers for up to 3 months.
Storage
Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions or warm on the stovetop over medium-low heat until heated through.
More Easy Sandwich Recipes
- Crock Pot Italian Beef Sandwiches
- Slow Cooker BBQ Pulled Pork Sandwiches
- Dill Pickle Chicken Sandwiches
- BBQ Chicken Sandwiches
- Hasselback French Dip Sandwiches
- Slow Cooker French Dip Sandwiches
- Sheet Pan Cheesesteak Sandwiches
- Crock Pot BBQ Beef Sliders
- Sheet Pan Mississippi Burger Sliders
- Crock Pot Mississippi Shredded Chicken
- Chicken Salad Sandwiches
- Hasselback Turkey and Cheese
- Crock Pot Sloppy Joes
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These Crock Pot Nashville Hot Chicken Sandwiches are packed with spicy, buttery flavor and made right in the slow cooker! Tender shredded chicken, pickles, and toasted buns make the perfect easy dinner or game day meal.
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Crock Pot Nashville Hot Chicken Sandwiches
Equipment
- Slow Cooker 6 quart or larger
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ cup dill pickle juice
Nashville Hot Sauce
- 3/4 cup unsalted butter 1 and 1/2 sticks
- 2 tablespoons cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
For Serving
- Hamburger buns
- Dill pickle chips
- Coleslaw optional
- Ranch dressing optional
Instructions
- Spray the crock pot with nonstick cooking spray.
- Place chicken breasts in the slow cooker.
- Sprinkle with ranch seasoning, brown sugar, garlic powder, smoked paprika, and black pepper.
- Pour pickle juice around the chicken.
- Cook on LOW for 5-6 hours or HIGH for 2 1/2-3 hours until the chicken is tender, shreds easily and is an internal temperature of 165 degrees F.
- In a saucepan melt butter over medium heat. Stir in cayenne, brown sugar, chili powder, paprika, garlic powder, onion powder, and salt.
- Shred the chicken and return it to the slow cooker.
- Pour the sauce over the chicken and stir to combine.
- Cook 10-15 minutes longer.
- Serve on buns with pickles and desired toppings.
Notes
- Reduce cayenne for a milder sandwich.
- Brioche buns are especially delicious with the sweet and spicy flavors.
- Makes approximately 6-8 sandwiches.
- Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days.
- To reheat, microwave individual portions or warm on the stovetop over medium-low heat until heated through.
- To freeze: Store cooled chicken in freezer-safe containers for up to 3 months.
Nutrition
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