This dish has been a weekly staple of my diet for the last year because in less than 5 minutes of prep, you’ll have amazingly tasty meat that you can use a dozen ways. Sandwiches, tacos, soups, salads, and my favorite, just plain by itself. Perfectly tender chicken every time!
Hands On Time : 5-10 Minutes
Cook Time : 4-6 Hours on Low
Equipment : Slow Cooker
- 2-4 Pounds Chicken, Boneless & Skinless
- 12oz Bottle of Frank’s Red Hot Buffalo Sauce (or your favorite hotsauce)
- 1 Onion, Diced
- 3 Cloves Garlic, Minced
- 2 tsp Chili Powder
Directions: Place the chicken in your slow cooker along with 1/3rd of the bottle of Frank’s, onions, garlic and spices. Mix it up and make sure the meat is evenly coated. Cook for 4-6 hours low and once finished, remove chicken to a bowl and shred with two forks, but don’t shred too finely! Add the rest of the bottle of Frank’s along with 1 to 2 cups of left over liquid in your slow cooker(Braising Liquid). You’ll want to add enough of the braising liquid so that it comes to just the top of the shredded meat in your bowl. Keeps for up to 5 days.
Take the onions, garlic, oil, and spices and blast them in the microwave for 5 minutes before adding it into the pot. Why? 4-6 hours is the perfect cook time for tender chicken, longer and it will dry out. But 6 hours won’t fully develop the flavor of your aromatics, the onions and garlic. So give them a good 5 minute blast to bring them up to speed.
If you want things a little spicier, add one jalapeno with seeds. A little sweeter? Add two tablespoons brown sugar.
If you’re using all chicken breast and it’s coming out a little dry, make sure not to cook it longer than 5-6 hours at most. Be sure to add enough braising liquid to the shredded chicken so it’s entirely covered. Also consider using chicken thighs or a combination of thighs and breasts, which has always left me with insanely tender chicken.
One response to “Spicy Shredded Chicken”
Bomb recipe. I like the sriracha sauce variant too. Same cookmtime etc. just 1 cup of sriracha in the slow cooker, retain q cup of braising liquid and mix in with chicken as you’re shredding it. I’ve been refrigerating remaining braising liquid and dumping onto chicken when I reheat and serve.