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
Method
- 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.
Nutrition
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.