The EASIEST TWIST for the TRENDY and VIRAL Nashville Hot Chicken! (Yes, I Know It’s Supposed to be Fried!) 

Friend. 

I love a good fried chicken. 

But not in the middle of a busy week. 

I have zero time for the setting up of all the things and the frying and waiting. 

So…

I decided to take a swing at the Nashville Hot Chicken trend…with a marinade of sorts…and with multiple cooking options. 

Before we get to this recipe, a few notes. 

NASHVILLE: that’s where the trend began. It’s essentially super hot spices into the batter and breading of friend chicken. 

HOT: Yes, this is spicy. Really spicy. But you can tone it down by adding less cayenne, more brown sugar, and combining it with a mild topping like this Cole slaw. (I think the spice level of the recipe below + the Cole slaw balances out perfectly.) 

CHICKEN: well, I won’t explain that. 

Also, please see the 3 cooking variations below. 🙂

Enjoy!

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Slow Cooker Nashville Hot Chicken

A delightful marinade for the popular Nashville Hot Chicken that you can use for the slow cooker, Instant Pot, or grill.

Prep Time5 minutes minutes

Cook Time8 hours hours

Marinade Time2 hours hours

Servings - 4 servings

Ingredients 

1x2x3x

• 4 large boneless, skinless chicken breasts
• 1-2 Tbsp cayenne pepper
• 2 Tbsp brown sugar
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• ½ cup olive oil
• 1 Tbsp vinegar
• Cole slaw sandwich topping

Instructions

• Add the chicken breasts to a shallow baking dish for marinating.
• In a small mixing bowl, whisk together the cayenne pepper, brown sugar, chili powder, paprika, garlic powder, olive oil, and vinegar. Pour this marinade over the chicken in the baking dish. Let marinate for at least 2 hours before cooking - slow cooking, pressure cooking, or grilling. All 3 cooking directions are below.
• SLOW COOKING: Place the chicken and marinade in the slow cooker and cook on low for 8 hours. Shred and combine with the sauce and serve on sandwich bun.
• PRESSURE COOKING: Place the chicken and marinade plus 1/2 cup water into the pressure cooker. Pressure cook on HIGH for 25 minutes. Shred and combine with the sauce and serve on sandwich bun.
• GRILLING: Grill the chicken with marinade over direct heat for 8 to 10 minutes per side, or until cooked through. Discard any extra marinade.
• Serve Nashville Hot Chicken on a sandwich bun with a Cole slaw topping and favorite side dishes.