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A white serving bowl filled with tender, saucy crockpot chicken, garnished with freshly chopped parsley.

Slow Cooker Nashville Hot Chicken

Enjoy the fiery, flavorful kick of Nashville Hot Chicken with minimal effort! This slow cooker recipe delivers tender, juicy chicken thighs infused with spices, then coated in an irresistible, spicy glaze for that authentic Nashville experience.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 6 large boneless, skinless chicken thighs trimmed of excess fat
  • 2 tbsp pickle juice
  • 1 tbsp hot sauce (like Frank's RedHot)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
For the Slow Cooker Base
  • 1 cup chicken broth low sodium
  • 1/4 cup apple cider vinegar
For the Nashville Hot Glaze
  • 1/2 cup unsalted butter melted
  • 1/4 cup cayenne pepper (adjust to desired heat)
  • 2 tbsp brown sugar packed
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp chili powder
  • 1/4 cup reserved slow cooker liquid

Equipment

  • Slow Cooker (6-quart or larger)
  • Large mixing bowl
  • Whisk
  • Small saucepan
  • Pastry brush
  • Air Fryer (optional) or Baking Sheet

Method
 

Prepare the Chicken
  1. In a large mixing bowl, combine chicken thighs, pickle juice, hot sauce, salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss to coat the chicken evenly.
  2. Place the seasoned chicken thighs into the slow cooker. Pour in the chicken broth and apple cider vinegar around the chicken.
Slow Cook
  1. Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the chicken is very tender and easily shreds with a fork.
Prepare for Glazing
  1. Carefully remove the cooked chicken thighs from the slow cooker and place them on a plate. Reserve 1/4 cup of the slow cooker liquid.
  2. (Optional for crisping): To get a crispy exterior, you can air fry or bake the chicken at this stage. Preheat your air fryer to 375°F (190°C) or oven to 400°F (200°C). Air fry for 8-10 minutes, flipping halfway, or bake for 15-20 minutes, until slightly browned and crispy. Skip if you prefer softer chicken.
Make the Nashville Hot Glaze
  1. While the chicken is crisping (or resting), combine the melted butter, cayenne pepper, brown sugar, smoked paprika, garlic powder, salt, black pepper, and chili powder in a small saucepan over low heat.
  2. Whisk in the reserved 1/4 cup of slow cooker liquid. Cook for 2-3 minutes, whisking constantly, until the glaze is smooth and slightly thickened. Be careful not to boil.
Glaze and Serve
  1. Generously brush or dip each piece of crispy chicken into the Nashville Hot Glaze, ensuring it's fully coated.
  2. Serve immediately with white bread, pickles, and coleslaw, if desired.

Notes

Spice Level Adjustment: For less heat, reduce the amount of cayenne pepper in the glaze. For more heat, add a pinch of ghost pepper powder or increase cayenne.
Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
Serving Suggestion: Classic Nashville Hot Chicken is often served on a slice of white bread with pickle chips to cut through the richness and spice.