Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work perfectly in this recipe. They stay juicy in the slow cooker, and the hot honey sauce clings to them really well.

Can I use frozen chicken in the slow cooker?

It's best to thaw frozen chicken before cooking. Using frozen chicken adds excess liquid and can dilute the hot honey sauce.

How can I make the sandwiches less spicy?

Reduce the hot honey and cayenne to lower the spice level. Adding pickles or coleslaw also helps balance the heat.

What’s the best way to reheat leftovers?

Reheat the chicken gently in the microwave or on the stovetop. A splash of broth or water helps keep the sauce smooth and moist.

Can I double the recipe for a crowd?

Yes, you can double the recipe as long as the slow cooker isn't overfilled. The chicken will cook evenly, and the sauce will adjust naturally.

Slow Cooker Hot Honey Chicken Sandwiches – 7 Bold, Irresistible Flavor Wins

Description

These Slow Cooker Hot Honey Chicken Sandwiches give you tender shredded chicken coated in a sweet, spicy, sticky sauce that practically makes itself in the slow cooker, perfect for easy weeknight dinners or game day sandwiches.

Ingredients

Scale

2 pounds boneless skinless chicken breasts or thighs
1/2 cup honey
1/4 cup hot honey
1/4 cup ketchup
2 tablespoons melted butter
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne or crushed red pepper flakes
1–2 tablespoons brown sugar, optional, for extra sweetness
Soft buns such as brioche, potato, or pretzel, for serving
Dill pickle chips, for serving
Coleslaw or creamy slaw, for serving
Cheese slices such as pepper jack or cheddar, optional
Crispy cooked bacon, optional

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Instructions

In a medium bowl, whisk together the honey, hot honey, ketchup, melted butter, apple cider vinegar, garlic powder, kosher salt, smoked paprika, onion powder, black pepper, and cayenne or red pepper flakes until smooth.
Place the boneless skinless chicken breasts or thighs in the bottom of the slow cooker in an even layer.
Pour the hot honey sauce over the chicken, turning the pieces so they are fully coated in the sauce.
Cover and cook on LOW for 3–4 hours or on HIGH for 2–3 hours, until the chicken is very tender and easily shreds with a fork.
Shred the cooked chicken directly in the slow cooker using two forks, or transfer it to a cutting board to shred and then return it to the pot.
Stir the shredded chicken into the sauce until every strand is coated; taste and add a little extra hot honey or brown sugar if you want more sweetness or heat.
Toast the buns lightly in a dry skillet or under the broiler until golden and slightly crisp.
Pile the hot honey chicken onto the toasted buns and top with dill pickle chips, coleslaw, cheese slices, or crispy bacon as desired.
Serve the sandwiches right away while the chicken is hot, saucy, and tender.

Notes

Chicken thighs will give you an extra juicy texture, while chicken breasts keep the sandwiches a bit leaner.
For a milder sandwich, reduce or omit the cayenne and use more regular honey in place of some of the hot honey.
If you like extra heat and sweetness, drizzle more hot honey over the chicken right before serving.
Leftover hot honey chicken can be stored in an airtight container in the refrigerator for 3–4 days or frozen for up to 3 months.
Reheat leftovers gently on the stovetop or in the microwave with a splash of water or broth to keep the meat moist.
Use leftover hot honey chicken in rice bowls, tacos, wraps, or salads for easy second-day meals.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 480
Sugar: 18
Sodium: 900
Fat: 16
Saturated Fat: 6
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 48
Fiber: 2
Protein: 32
Cholesterol: 115