Get ready for the sandwich of the season! If you love the irresistible combination of sweet, spicy, and savory, these Slow Cooker Hot Honey Chicken Sandwiches are about to become your family’s new favorite obsession. This recipe takes all the flavor complexity of Nashville-style hot chicken and marries it with the ultimate convenience of the slow cooker.
The magic happens while you’re busy: Boneless chicken breasts are slow-cooked in a rich, buttery, and lightly spiced sauce until they are fork-tender. Once shredded, they are tossed with a generous helping of homemade Hot Honey Glaze, ensuring every single strand of chicken is coated in that perfect sticky, sweet heat. Served piled high on a toasted bun with a cool, creamy coleslaw, this sandwich delivers a perfect balance of texture and flavor.
This isn’t just a weeknight dinner—it’s an experience. It’s perfect for game days, effortless entertaining, or just satisfying that intense craving for something both comforting and exciting. Say hello to your new go-to Crockpot Hot Honey Chicken recipe!
Why This Hot Honey Chicken Recipe Works Wonders
This recipe is designed to be a set-it-and-forget-it meal that tastes like you spent hours in the kitchen. Here’s why this slow cooker method is superior for Hot Honey Chicken:
- Unmatched Tenderness: Slow cooking chicken breasts ensures they absorb maximum moisture and seasoning, resulting in meat that shreds effortlessly and stays juicy.
- Stable Sauce Base: Using cream cheese in the slow cooker base creates a thick, rich sauce that prevents the chicken from drying out and binds the sweet and spicy glaze perfectly.
- The Perfect Glaze Finish: We add the majority of the hot honey and butter after the chicken is cooked. This prevents the honey’s delicate sweetness and the pepper’s potent kick from being cooked out, preserving the vibrant “hot honey” flavor profile.
- Minimal Active Time: Less than 10 minutes of prep time means you can toss this together before work and come home to the amazing aroma of dinner ready to go.
- Ultimate Versatility: This shredded chicken is fantastic on sandwiches, but also works beautifully on tacos, nachos, sliders, or even baked potatoes.
Ingredients
We divide the ingredients into three simple groups: the tenderizing slow cooker base, the finishing hot honey glaze, and the essential sandwich assembly components.
For the Slow Cooker Chicken Base
- 2 pounds boneless, skinless chicken breasts
- 8 ounces cream cheese, cubed (full-fat recommended)
- 1/2 cup chicken broth (low sodium)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Hot Honey Glaze Finish
- 1/2 cup honey (preferably local or raw)
- 2 tablespoons unsalted butter
- 1 tablespoon hot sauce (e.g., Frank’s RedHot or Cholula)
- 1/2 teaspoon cayenne pepper (adjust to desired heat level)
For the Sandwich Assembly
- 8 brioche buns, potato rolls, or slider buns
- 1 cup simple coleslaw (cabbage, carrots, and a light dressing)
- Pickles (dill or bread-and-butter)
Step-by-Step Instructions: Slow Cooker to Sandwich Perfection
Follow these steps for an irresistible, sticky, and flavorful Hot Honey Chicken.
Part 1: Slow Cooker Prep (The Foundation)
- Prep the Pot: Place the cubed cream cheese in the bottom of your slow cooker.
- Add Chicken: Place the chicken breasts directly on top of the cream cheese.
- Mix Sauce Ingredients: In a separate bowl, whisk together the chicken broth, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and salt.
- Pour and Cook: Pour the broth mixture over the chicken. Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chicken is done when it shreds easily with a fork.
- Shred: Once cooked, use two forks to shred the chicken directly in the pot. Stir the shredded chicken thoroughly to incorporate the melted cream cheese and savory liquid.
Part 2: The Hot Honey Finish and Assembly (15 Minutes)
- Make the Glaze: In a small saucepan over low heat, combine the honey, butter, hot sauce, and cayenne pepper. Stir gently until the butter is melted and the mixture is smooth and slightly bubbly. Remove immediately from heat.
- Toss and Coat: Pour about 1/2 to 3/4 of the hot honey mixture directly over the shredded chicken in the slow cooker. Stir until the chicken is completely coated in the glossy, sticky sauce. Keep warm on the KEEP WARM setting. (Reserve the remaining glaze for serving.)
- Toast the Buns: Slice the buns and lightly toast them in a dry pan or under the broiler for 1–2 minutes until golden brown. This is crucial for preventing a soggy sandwich.
- Assemble: Pile a generous scoop of the Hot Honey Chicken onto the bottom bun. Top the chicken with a spoonful of cool coleslaw and a few dill or bread-and-butter pickles.
- Garnish and Serve: Drizzle the top bun or the chicken itself with a little of the reserved Hot Honey Glaze for an extra kick of sweetness and heat. Serve immediately!
Pro Tips for Maximum Flavor and Texture
Achieving the ultimate Hot Honey Chicken Sandwich involves balancing the textures—tender meat, crisp slaw, and toasted bun—with the flavor profile.
- Toasting the Bun is Key: Do not skip toasting the buns! The creamy sauce and shredded chicken will instantly soak into untoasted bread, leading to a soggy bottom. Toasting creates a barrier. For an extra rich barrier, you can brush the insides of the buns with melted butter before toasting.
- The Power of Cream Cheese: The cream cheese is non-negotiable for a stable sauce. It thickens the liquid without the need for a slurry and binds the chicken pieces together, preventing them from being dry or crumbly.
- Controlling the Heat: If you prefer mild heat, skip the cayenne pepper entirely and only use the hot sauce. If you like it fiery, increase the cayenne pepper to 1 full teaspoon, or add a pinch of chili flakes to the glaze. Always taste the glaze before adding it to the chicken!
- Boneless Thighs for Richness: While breasts work great, using boneless, skinless chicken thighs will yield an even richer, moister, and more intensely flavored final product due to the higher fat content. The cooking time remains the same.
- Rest Before Shredding: Allow the chicken to sit in the slow cooker juices for 5–10 minutes after cooking before you shred it. This allows the fibers to relax and re-absorb any surface moisture, resulting in juicier chicken.
Serving Suggestions and Flavor Variations
This recipe is incredibly versatile and can be adapted beyond the traditional sandwich.
Serving Suggestions
- The Classic Sandwich: Serve on toasted brioche with a quick, creamy coleslaw and crunchy pickles.
- Hot Honey Sliders: Use smaller potato rolls and serve them alongside potato chips or french fries for a perfect party appetizer.
- Hot Honey Tacos: Serve the chicken in warm corn or flour tortillas and top with shredded lettuce and cotija cheese.
- Loaded Fries/Potatoes: Spoon the chicken over a bed of crispy french fries or a large baked sweet potato and top with ranch dressing and green onions.
Creative Variations
- Smoked Chicken Flavor: For a deeper, smokier flavor, substitute 1/2 cup of the chicken broth with a smoky stout beer or add a few drops of liquid smoke to the slow cooker base.
- Ranch Fusion: Omit the cream cheese and instead, add one packet of dry Ranch seasoning mix along with 1/2 cup of buttermilk to the slow cooker base for a tangy, herb-infused chicken.
- Pineapple Glaze: Substitute 1/4 cup of the broth with crushed pineapple and add a pinch of ginger powder to the crockpot base. This gives the final dish a sweet, tropical twist that balances the heat.
- Add Cheese: While not traditional, you can melt a slice of smoked provolone or pepper jack cheese over the chicken right before serving for an extra layer of creamy decadence.
Frequently Asked Questions
- Can I use frozen chicken in the slow cooker? It is highly discouraged to place large frozen cuts of raw meat into a slow cooker for food safety reasons, as they spend too long in the bacterial “danger zone” temperature. Always use thawed chicken for this recipe.
- What kind of bun is best? A sturdy, soft bun is best. Brioche rolls or potato rolls are highly recommended because they have a slight sweetness and rich texture that holds up well against the saucy chicken.
- How do I make the coleslaw simple? To save time, use a bagged coleslaw mix (shredded cabbage and carrots). For the dressing, whisk together 1/4 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, and salt/pepper to taste. It’s simple, tangy, and cool—perfect for cutting the heat.
- How should I store and reheat leftovers? Store leftover Hot Honey Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in a saucepan over medium-low heat or in the microwave. If it seems dry, add a splash of chicken broth to loosen it up and re-drizzle with a bit more fresh honey or hot honey glaze for a fresh finish.
- Does this freeze well? Yes! This recipe freezes beautifully. Cook the chicken completely, shred it, and stir in the glaze. Let it cool completely before placing it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above.
This Slow Cooker Hot Honey Chicken Sandwiches recipe is your ticket to a delicious, low-effort meal that everyone will rave about. Enjoy!
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Slow Cooker Hot Honey Chicken Sandwiches
These slow cooker hot honey chicken sandwiches are sweet, spicy, and savory. Tender shredded chicken is simmered in a hot honey sauce, then piled high on buns for the ultimate comfort food sandwich.
Ingredients
Equipment
Method
- Place chicken breasts in the slow cooker.
- In a bowl, whisk together honey, hot sauce, melted butter, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Pour the sauce mixture over the chicken in the slow cooker.
- Cover and cook on low for 4–5 hours until chicken is tender.
- Shred chicken with two forks and mix with the sauce.
- Toast buns if desired. Pile chicken onto buns and top with coleslaw and pickles.
- Serve warm and enjoy.
Notes
Adjust the heat by using more or less hot sauce in the honey mixture. Serve on brioche buns for extra flavor, and top with coleslaw or pickles for crunch. Leftovers make great wraps or taco fillings.