These Nashville hot chicken sandwiches are made entirely in a slow cooker, combining tender shredded chicken with spicy Nashville sauce and cream cheese for a creamy, tangy sandwich that's ready for a weeknight meal.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place chicken breasts in the bottom of a slow cooker.
Season the chicken with paprika, garlic powder, salt, and pepper. Top with minced garlic.
Pour 3/4 cup of Nashville hot sauce over the chicken, followed by the pickle juice.
Cover and cook on low for 4 hours.
Once cooked, shred the chicken directly in the slow cooker using a hand mixer or two forks.
Add the cream cheese and the remaining 1/4 cup of Nashville hot sauce to the shredded chicken.
Cover and cook for another 30 minutes, or until the cream cheese is fully melted. Stir to combine.
Serve a generous scoop of the creamy Nashville hot chicken on toasted brioche buns.
Top with crispy bacon and dill pickle chips before serving.
Refrigerate cooked chicken and sauce for up to 3 days in an airtight container; reheat in a skillet or microwave before serving on fresh buns.
slow cooker
Yes. Cook the chicken and sauce in the slow cooker, then refrigerate the mixture for up to 3 days. Reheat gently before serving on buns.
The heat comes from Nashville hot sauce. Use less sauce if you prefer mild, or add cayenne pepper for extra kick.
Yes, thighs work well and stay juicier. They may take 30 minutes longer to shred, depending on size.
No, browning is optional. You can add raw chicken directly to the slow cooker for more convenience.
Use apple cider vinegar, white vinegar, or the juice from any pickle variety. Adjust to taste.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Greek Potato Salad
45 min
Creamy Corn Chowder
45 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
