Slow Cooker Shredded Nashville Hot Chicken

Slow Cooker Shredded Nashville Hot Chicken

3 lbs. boneless, skinless chicken breasts

1-3 tbsp. cayenne pepper (start with 1 and add more if you like it hotter)

3 tbsp. brown sugar

1 tsp. garlic powder

1 tsp. paprika

1 tsp. chili powder

¼ cup butter, melted

¾ cup chicken stock or broth

Ranch dressing (for serving)

Bread and Butter pickles (for serving)

Buns

Coat a slow cooker with cooking spray. Rinse and pat dry chicken breasts with paper towels. Add chicken to the slow cooker. In a bowl, whisk together cayenne pepper, brown sugar, garlic powder, paprika, chili powder, melted butter and chicken stock. Pour over chicken. Cover and cook on low 4-6 hours. Remove the chicken from the slow cooker and shred with two forks. Return the chicken to the slow cooker, stir. Heat on low 30 minutes. Serve on buns, topped with Ranch dressing and pickles.