Slow Cooker Hot Honey Chicken Sandwiches Recipe
These Slow Cooker Hot Honey Chicken Sandwiches combine tender, slow-cooked chicken with a sweet and spicy hot honey sauce. The chicken is cooked low and slow in a flavorful mixture of spices, Sriracha, honey, and brown sugar, then shredded and served on hamburger buns with pickles and onions for a tangy crunch. Perfect for an easy, crowd-pleasing meal that packs a punch of flavor with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Sauce
- 3–4 boneless skinless chicken breasts
- 1 cup chicken broth
- ½ tsp crushed red pepper flakes
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp Sriracha sauce
- ⅓ cup honey
- 3 tbsp brown sugar
- ¼ cup butter, sliced
For Serving
- Hamburger buns
- Sliced pickles
- Sliced onions
Instructions
- Prepare the sauce: In a slow cooker, whisk together chicken broth, crushed red pepper flakes, paprika, onion powder, garlic powder, salt, black pepper, Sriracha sauce, honey, and brown sugar until well combined to create a flavorful base for the chicken.
- Add chicken: Place the boneless skinless chicken breasts into the slow cooker and coat them thoroughly with the prepared sauce, ensuring each piece is well covered.
- Add butter: Evenly distribute the sliced butter over the top of the chicken breasts to add richness and enhance the sauce as it cooks.
- Slow cook: Cover the slow cooker and cook the chicken on Low for 5 hours, or until it is tender and shreds easily with a fork.
- Shred chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks, breaking the meat into bite-sized pieces.
- Combine and coat: Return the shredded chicken to the slow cooker and stir well to coat the meat evenly with the cooking sauce, soaking up all the flavors.
- Assemble sandwiches: Serve the hot honey shredded chicken on hamburger buns topped with sliced pickles and onions for added texture and tang.
Notes
- You can adjust the amount of crushed red pepper flakes and Sriracha to control the heat level.
- For extra richness, try toasting the hamburger buns before assembling the sandwiches.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- If you prefer a thicker sauce, you can remove the shredded chicken and reduce the cooking liquid on the stovetop before mixing back in.
- This recipe works great with chicken thighs as a substitute for breasts if you want more juicy meat.
