The recent posts about Nashville hot chicken inspired me to try it myself. I combined a couple recipes I found and this is what I came up with. It was delicious! I know it's technically not Nashville hot chicken since it's not battered and fried, but whatever you want to call it, it's a new favorite of mine.
I topped it with some chipolte ranch and pickles, and I paired it with some southern green beans, potato salad, and iced tea.
Here's the recipe for anybody interested:
Ingredients
• 2 lbs boneless, skinless chicken breasts
• ¼ cup cayenne pepper
• 2 tbsp light brown sugar
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp fine kosher salt
• 1 tbsp hot Mexican chili powder
• 2 tsp mustard powder
• 1 tsp fine ground black pepper
• 1/4 cup olive oil
• 3/4 cup water
Place chicken in greased slow cooker. Mix the sauce and pour over the chicken. Cook on low for 4 to 6 hours. Shred chicken and enjoy!
by ABoredMillenial
1 Comment
Sounds pretty good, especially if you don’t want to deal with the mess that comes with fried Nashville hot chicken. Would be nice to come home to on a cold winter day.