Slow Cooker Hot Honey Chicken Sandwiches Recipe

Two shredded chicken sandwiches on a piece of parchment paper with red sauce drips and a jar of honey sauce in the background.

5 from 2 votes

Slow Cooker Hot Honey Chicken Sandwiches Recipe

Make a crowd-pleasing, easy dinner with this Slow Cooker Hot Honey Chicken Sandwiches recipe! Cook your chicken breast low and slow in the Crock Pot for perfectly tender shredded chicken. Then cover in the best ever sweet and spicy sauce and layer on toasted buns with creamy coleslaw. The best part? The whole recipe only requires 15 minutes of hands-on time!

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 492kcal

Author: Misty

Equipment

Ingredients

Shredded Chicken

2 lbs raw chicken breast
¾ cup chicken broth
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder

Hot Honey Sauce

½ cup butter melted
½ cup honey
2 tablespoon smoked paprika
1½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon kosher salt

Sandwiches

6 hamburger buns
3 tablespoon butter softened
3-4 cups shredded cabbage or coleslaw mix
½ cup coleslaw dressing recipe or ranch (optional)

Instructions

Place the chicken breast in the slow cooker, then add the broth and seasonings. Cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is tender and easy to pull apart with two forks.
2 lbs raw chicken breast, ¾ cup chicken broth, ¾ tsp kosher salt, ¾ tsp ground black pepper, ¾ tsp garlic powder, ¾ tsp onion powder
While the chicken is cooking, whisk together the sauce ingredients in a medium bowl. Set aside.
½ cup butter, ½ cup honey, 2 tbsp smoked paprika, 1½ tsp cayenne pepper, ½ tsp kosher salt, 1 tsp garlic powder
Once the chicken is tender, remove from the slow cooker onto a cutting board and discard the cooking liquids. Use 2 forks to shred the chicken into small pieces.
Toss the warm shredded chicken back in the slow cooker. Add the sauce (reheat slightly in the microwave if it has thickened) and toss until well combined.
To assemble, spread the buns with butter and toast under the broiler. Toss the cabbage with ranch or your favorite coleslaw dressing. Assemble sandwiches and serve immediately.
6 hamburger buns, 3 tbsp butter, 3-4 cups shredded cabbage or coleslaw mix, ½ cup coleslaw dressing recipe

Notes

Tips and Tricks

Don't overcook the chicken or it will be dry and overshredded. Cook until it's tender enough to easily shred into bite sized pieces.
Use rubber tipped tongs to avoid scratching your slow cooker.
Make sure the sauce is slightly warm when you add it to the chicken to make the stirring fast and easy.

Storage

Store leftover shredded chicken in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stove. You can also freeze the shredded chicken in a freezer bag, then thaw and reheat when ready to serve.

Nutrition