Nashville Style Shredded Hot Chicken (Slow Cooker Recipe)

Ingrédients

• 2 pounds chicken1
• 3 Tablespoons (38g) brown sugar (light or dark)
• 1 and 1/2 to 2 Tablespoons cayenne pepper2
• 1 and 1/2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/4 cup (57g) oil or unsalted butter3
• 1 cup (240mL) chicken broth

Préparation

1. 1

   Add all of the ingredients to a slow cooker, then cook on high for 1 and ½ to 2 hours or low for 3 to 3 and ½ hours, until the chicken is done.

2. 2

   Shred the chicken with forks or in a stand mixer fitted with the paddle attachment. Serve warm on a slider bun with coleslaw and dill pickle chips. Store leftovers covered tightly in the refrigerator up to 5 days. Chicken freezes well, up to 3 months. Thaw in refrigerator overnight and reheat as necessary.