Amazing Crockpot Nashville Hot Chicken Sliders Yield 12

Crockpot Nashville Hot Chicken Sliders are about to become your absolute favorite way to get that intense Tennessee heat on the table without spending hours over a hot stove. I’m Anna, and I spend my days testing out simple, flavorful chicken recipes designed specifically to make everyday cooking easier and way more joyful for busy folks like you.

I’ve really honed my skills over the years with slow cooker meals—seriously, the slow cooker is my best friend! This recipe takes the famous fiery flavor of Nashville hot chicken, loads it into the crockpot until the chicken is melt-in-your-mouth tender, and then tosses it in a spicy, buttery sauce. It’s bold, it’s easy, and when you pile it onto soft buns with cool coleslaw and crunchy pickles? Wow. You get that perfect textural contrast that makes every bite spectacular. Trust me, you need this one in your rotation.

Gathering Ingredients for Crockpot Nashville Hot Chicken Sliders

Making these sliders is so easy because most of the work happens in the slow cooker! But listen, when it comes to that signature Nashville hot sauce, you absolutely have to stick to the measurements listed. That balance of spice and butter is what makes the flavor pop without completely blowing your head off. For 12 sliders, we need a good amount of chicken, plus everything for the cool, crunchy slaw that cuts through the heat perfectly.

It’s totally worth getting everything measured out before you start cooking. It makes the process smooth, especially when you’re trying to get dinner on the table during a busy weeknight!

Chicken and Base Seasonings for Crockpot Nashville Hot Chicken Sliders

We start simple here. You’ll need 2 pounds of boneless, skinless chicken breasts. These go straight into the slow cooker. Then, we mix up a quick dry rub using light brown sugar—just 2 tablespoons—along with garlic powder, onion powder, a little cayenne pepper, salt, and black pepper. Sprinkle that all over the chicken, then dot the top with 4 tablespoons of sliced butter. That’s it for the first stage!

Crafting the Signature Nashville Hot Sauce

This is where the magic happens, and precision matters! We melt half a cup of butter and mix it with the spices—cayenne, paprika, more garlic and onion powder, chili powder, salt, and pepper. The most important part, though, is the liquid. You must reserve about a quarter cup of the cooking liquid from the slow cooker after the chicken is done. That liquid is packed with chicken juices and that initial seasoning flavor, and it helps the final sauce coat the shredded meat perfectly. Don’t skip reserving it!

Preparing the Cool Coleslaw Topping

You need that cooling element! For the slaw, grab 2 cups of green cabbage and half a cup of red cabbage. The dressing is a blend of mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper. I really need you to mix the dressing separately and toss it with the cabbage at least an hour before you plan to eat. Trust me, letting it sit lets the cabbage soften just a tiny bit so it’s not too crunchy against the soft bun.

Assembly Components

For serving up these beauties, you need 12 slider buns—Hawaiian sweet rolls are my favorite because they handle the spice so well. You also need about 3/4 cup of sharp dill pickle chips because the vinegar snap is essential! Finally, for toasting, have 3 tablespoons of melted butter and 2 tablespoons of mayonnaise ready to brush the cut sides of the buns.

Component	Quantity
Chicken Breasts	2 pounds
Total Cayenne in Sauce	~2.5 tablespoons (total)
Slider Buns	12
Reserved Cooking Liquid	¼ cup

Step-by-Step Instructions for Crockpot Nashville Hot Chicken Sliders

Okay, this is where we turn those simple ingredients into a showstopper meal. Since we are using the slow cooker, the active cooking time is super short, which I love! Just make sure you start the chicken cooking early enough so it’s ready when you need it.

Slow Cooking the Chicken

First things first, grab your 6-quart slow cooker and give it a good spray with non-stick cooking spray—don’t skip this, or cleanup will be a nightmare later! Pop those 2 pounds of chicken breasts right in. Now, take your dry seasoning mix—that’s the brown sugar, garlic, onion powder, and cayenne—and sprinkle it evenly over the top of the chicken. My secret here is to distribute those 4 tablespoons of sliced butter right on top of the seasoned chicken breasts. Cover it up tight. You’ll cook this on low for 5 to 6 hours, or if you’re in a real rush, you can crank it up to high for 3 to 4 hours. You’ll know it’s done when the chicken shreds apart with just a gentle nudge from two forks.

Making the Cooling Coleslaw

While that chicken is happily cooking away, let’s get your cooling element ready. In a medium bowl, toss together your shredded green and red cabbage. In a separate, smaller bowl, whisk together the dressing ingredients: the mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper. Pour that dressing over the cabbage and toss everything until it’s coated nicely. Cover this bowl and stick it in the fridge. Seriously, try to let this sit for at least an hour—it lets the cabbage relax a bit and really lets those tangy flavors sink in.

Creating the Fiery Nashville Hot Sauce

Once the chicken is done, this sauce comes together fast! In a small saucepan, melt that remaining half-cup of butter over medium heat. While that’s melting, make sure you carefully remove the chicken from the slow cooker and set it aside to shred. Before you dump out the rest of the liquid, scoop out exactly ¼ cup of that cooking liquid—this is crucial for flavor and moisture! Discard the rest. Back to the saucepan: whisk in that reserved liquid, the other 4 tablespoons of brown sugar, cayenne, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Whisk it constantly until it’s smooth and heated through, then pull it right off the heat. Don’t let it boil!

Shredding, Coating, and Warming the Chicken

Use two forks to shred that tender chicken. Return the shredded meat back into the empty slow cooker insert. Now, pour that gorgeous, fiery Nashville hot sauce right over the top. Toss it all together until every strand of chicken is completely coated in that spicy butter mixture. Put the lid back on and switch the slow cooker to the ‘Keep Warm’ setting on low. This keeps it perfectly saucy and ready to go for up to two hours.

Toasting the Buns

You can’t use a soggy bun for this! Slice all 12 slider buns in half. Mix your 3 tablespoons of melted butter with the 2 tablespoons of mayonnaise—this combo toasts beautifully golden. Brush the cut sides of the buns with this mixture. Heat a large skillet over medium heat and toast those buns, cut-side down, for about 2 to 3 minutes until they are golden brown and slightly crisp.

Assembling Your Crockpot Nashville Hot Chicken Sliders

Time to build these masterpieces! Take the bottom half of each toasted bun and spread a thin layer of plain mayonnaise on it—this acts as a barrier against the heat. Pile on a generous scoop of that saucy, hot chicken. Then, layer 2 or 3 crisp dill pickle chips on top of the chicken—the acidity is key! Finish it off with a small mound of that cool coleslaw. Pop the top bun on and serve these beauties immediately while they are piping hot!

Remember, when you pull that chicken out, always confirm it has reached 165°F (74°C) internally before you shred it, just to be safe!

Tips for Perfect Crockpot Nashville Hot Chicken Sliders

I love this recipe because it’s so adaptable, but a couple of little tricks make the difference between good sliders and *great* sliders. Since we are dealing with cayenne pepper, a quick safety note upfront is a must. Also, don’t rush the side components; they really balance this dish out!

Heat Management and Safety Tips

Seriously, when you are handling that spicy Nashville sauce, please wear gloves. The oils in that much cayenne pepper will burn your skin something awful, and you won’t want to rub your eyes later! Also, even though the slow cooker does most of the work, always use a meat thermometer when pulling the chicken out to shred it. It needs to hit 165°F (74°C) to be fully cooked and safe to eat, no matter how easily it shreds.

Texture and Flavor Adjustments

If you find chicken breasts tend to dry out on you, you can absolutely swap them out for boneless, skinless chicken thighs. Thighs stay super tender in the slow cooker, even if you leave them in a little longer on the ‘Keep Warm’ setting. And one more thing: that coleslaw really needs time to sit. If you mix the dressing and cabbage even 30 minutes ahead, the texture is so much better. It softens just enough to complement the soft bun and rich chicken.

Storage and Reheating Instructions for Leftover Crockpot Nashville Hot Chicken Sliders

If you happen to have any of this amazing chicken left over, the trick is to store the components separately. The coleslaw, especially, should always be kept separate from the saucy chicken, otherwise, it gets soggy fast. Store the hot chicken mixture in an airtight container in the fridge for up to three days. When you are ready to eat the leftovers, you’ll want to reheat just the chicken mixture. Don’t put the assembled sliders back in the oven unless you love hard, dry buns!

When reheating the chicken, use the microwave or a skillet over medium-low heat, adding a tiny splash of water or broth if it seems too dry. Make sure the chicken reaches that safe 165°F (74°C) temperature again before serving it on fresh, toasted buns with new pickles and slaw.

Component	Storage Guidance
Chicken	Airtight container, fridge up to 3 days
Coleslaw	Separate sealed container, fridge up to 4 days
Toasted Buns	Store at room temperature only if eating within 12 hours

Frequently Asked Questions About Crockpot Nashville Hot Chicken Sliders

I get so many questions about adjusting the heat level or swapping out ingredients, which is totally normal when you’re making a classic recipe your own! Here are a few things I hear most often about these easy crockpot Nashville hot chicken sliders.

Can I make the Nashville Hot Chicken Sliders milder?

Oh yes, absolutely! If you’re sensitive to heat or serving this to kids, the main place to control the fire is in that final Nashville hot sauce. I call for a decent amount of cayenne pepper in the sauce because that’s the signature, but you can cut the cayenne pepper in the sauce down to just 1 tablespoon total. It will still have flavor from the paprika and chili powder, but it won’t have that intense burn. Always taste your sauce before coating the chicken!

What is the best way to store components?

As I mentioned above, storing everything separately is the key to good leftovers. Keep the saucy chicken, the dressing, and the buns apart. When you want to eat them, toast fresh buns, pile on the reheated chicken, and top with fresh pickles and slaw. This keeps the texture crisp and fresh, like you just made them.

Can I substitute the chicken breasts?

You definitely can! While chicken breasts are lean and work great in the slow cooker for shredding, if you want maximum tenderness and flavor, swap them out for boneless, skinless chicken thighs. Thighs have a bit more fat, so they are much more forgiving if your slow cooker runs a little hot or if you have to keep the chicken warm for an extra half hour past the time you planned.

Sharing Your Crockpot Nashville Hot Chicken Sliders Experience

I really hope this recipe brings some easy spice into your kitchen! Let me know how your sliders turned out—did you go full fire or keep it mild? Rate the recipe on the blog and tell me your favorite toppings! Share your culinary adventures!

Tips for Perfect Crockpot Nashville Hot Chicken Sliders

I love this recipe because it’s so adaptable, but a couple of little tricks make the difference between good sliders and *great* sliders. Since we are dealing with cayenne pepper, a quick safety note upfront is a must. Also, don’t rush the side components; they really balance this dish out!

Heat Management and Safety Tips

Seriously, when you are handling that spicy Nashville sauce, please wear gloves. The oils in that much cayenne pepper will burn your skin something awful, and you won’t want to rub your eyes later! Also, even though the slow cooker does most of the work, always use a meat thermometer when pulling the chicken out to shred it. It needs to hit 165°F (74°C) to be fully cooked and safe to eat, no matter how easily it shreds.

Texture and Flavor Adjustments

If you find chicken breasts tend to dry out on you, you can absolutely swap them out for boneless, skinless chicken thighs. Thighs stay super tender in the slow cooker, even if you leave them in a little longer on the ‘Keep Warm’ setting. And one more thing: that coleslaw really needs time to sit. If you mix the dressing and cabbage even 30 minutes ahead, the texture is so much better. It softens just enough to complement the soft bun and rich chicken.

Storage and Reheating Instructions for Leftover Crockpot Nashville Hot Chicken Sliders

If you happen to have any of this amazing chicken left over, the trick is to store the components separately. The coleslaw, especially, should always be kept separate from the saucy chicken, otherwise, it gets soggy fast. Store the hot chicken mixture in an airtight container in the fridge for up to three days. When you are ready to eat the leftovers, you’ll want to reheat just the chicken mixture. Don’t put the assembled sliders back in the oven unless you love hard, dry buns!

When reheating the chicken, use the microwave or a skillet over medium-low heat, adding a tiny splash of water or broth if it seems too dry. Make sure the chicken reaches that safe 165°F (74°C) temperature again before serving it on fresh, toasted buns with new pickles and slaw.

Component	Storage Guidance
Chicken	Airtight container, fridge up to 3 days
Coleslaw	Separate sealed container, fridge up to 4 days
Toasted Buns	Store at room temperature only if eating within 12 hours

Frequently Asked Questions About Crockpot Nashville Hot Chicken Sliders

I get so many questions about adjusting the heat level or swapping out ingredients, which is totally normal when you’re making a classic recipe your own! Here are a few things I hear most often about these easy crockpot Nashville hot chicken sliders.

Can I make the Nashville Hot Chicken Sliders milder?

Oh yes, absolutely! If you’re sensitive to heat or serving this to kids, the main place to control the fire is in that final Nashville hot sauce. I call for a decent amount of cayenne pepper in the sauce because that’s the signature, but you can cut the cayenne pepper in the sauce down to just 1 tablespoon total. It will still have flavor from the paprika and chili powder, but it won’t have that intense burn. Always taste your sauce before coating the chicken!

What is the best way to store components?

As I mentioned above, storing everything separately is the key to good leftovers. Keep the saucy chicken, the dressing, and the buns apart. When you want to eat them, toast fresh buns, pile on the reheated chicken, and top with fresh pickles and slaw. This keeps the texture crisp and fresh, like you just made them.

Can I substitute the chicken breasts?

You definitely can! While chicken breasts are lean and work great in the slow cooker for shredding, if you want maximum tenderness and flavor, swap them out for boneless, skinless chicken thighs. Thighs have a bit more fat, so they are much more forgiving if your slow cooker runs a little hot or if you have to keep the chicken warm for an extra half hour past the time you planned. If you enjoy cooking with thighs, check out this recipe for easy soy garlic chicken thighs.

Sharing Your Crockpot Nashville Hot Chicken Sliders Experience

I really hope this recipe brings some easy spice into your kitchen! Let me know how your sliders turned out—did you go full fire or keep it mild? Rate the recipe on the blog and tell me your favorite toppings!

Tips for Perfect Crockpot Nashville Hot Chicken Sliders

I love this recipe because it’s so adaptable, but a couple of little tricks make the difference between good sliders and *great* sliders. Since we are dealing with cayenne pepper, a quick safety note upfront is a must. Also, don’t rush the side components; they really balance this dish out!

Heat Management and Safety Tips

Seriously, when you are handling that spicy Nashville sauce, please wear gloves. The oils in that much cayenne pepper will burn your skin something awful, and you won’t want to rub your eyes later! Also, even though the slow cooker does most of the work, always use a meat thermometer when pulling the chicken out to shred it. It needs to hit 165°F (74°C) to be fully cooked and safe to eat, no matter how easily it shreds.

Texture and Flavor Adjustments

If you find chicken breasts tend to dry out on you, you can absolutely swap them out for boneless, skinless chicken thighs. Thighs stay super tender in the slow cooker, even if you leave them in a little longer on the ‘Keep Warm’ setting. And one more thing: that coleslaw really needs time to sit. If you mix the dressing and cabbage even 30 minutes ahead, the texture is so much better. It softens just enough to complement the soft bun and rich chicken. For another great slow cooker option, try this crockpot creamy garlic parmesan chicken pasta.

Storage and Reheating Instructions for Leftover Crockpot Nashville Hot Chicken Sliders

If you happen to have any of this amazing chicken left over, the trick is to store the components separately. The coleslaw, especially, should always be kept separate from the saucy chicken, otherwise, it gets soggy fast. Store the hot chicken mixture in an airtight container in the fridge for up to three days. When you are ready to eat the leftovers, you’ll want to reheat just the chicken mixture. Don’t put the assembled sliders back in the oven unless you love hard, dry buns!

When reheating the chicken, use the microwave or a skillet over medium-low heat, adding a tiny splash of water or broth if it seems too dry. Make sure the chicken reaches that safe 165°F (74°C) temperature again before serving it on fresh, toasted buns with new pickles and slaw.

Component	Storage Guidance
Chicken	Airtight container, fridge up to 3 days
Coleslaw	Separate sealed container, fridge up to 4 days
Toasted Buns	Store at room temperature only if eating within 12 hours

Frequently Asked Questions About Crockpot Nashville Hot Chicken Sliders

I get so many questions about adjusting the heat level or swapping out ingredients, which is totally normal when you’re making a classic recipe your own! Here are a few things I hear most often about these easy crockpot Nashville hot chicken sliders.

Can I make the Nashville Hot Chicken Sliders milder?

Oh yes, absolutely! If you’re sensitive to heat or serving this to kids, the main place to control the fire is in that final Nashville hot sauce. I call for a decent amount of cayenne pepper in the sauce because that’s the signature, but you can cut the cayenne pepper in the sauce down to just 1 tablespoon total. It will still have flavor from the paprika and chili powder, but it won’t have that intense burn. Always taste your sauce before coating the chicken!

What is the best way to store components?

As I mentioned above, storing everything separately is the key to good leftovers. Keep the saucy chicken, the dressing, and the buns apart. When you want to eat them, toast fresh buns, pile on the reheated chicken, and top with fresh pickles and slaw. This keeps the texture crisp and fresh, like you just made them. If you are looking for other easy weeknight meals, consider this firecracker ground chicken recipe.

Can I substitute the chicken breasts?

You definitely can! While chicken breasts are lean and work great in the slow cooker for shredding, if you want maximum tenderness and flavor, swap them out for boneless, skinless chicken thighs. Thighs have a bit more fat, so they are much more forgiving if your slow cooker runs a little hot or if you have to keep the chicken warm for an extra half hour past the time you planned.

Sharing Your Crockpot Nashville Hot Chicken Sliders Experience

I really hope this recipe brings some easy spice into your kitchen! Let me know how your sliders turned out—did you go full fire or keep it mild? Rate the recipe on the blog and tell me your favorite toppings!

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