Ingredients
Scale
- 2 pounds Boneless, Skinless Chicken Thighs
- ¾ cup Hot Honey
- ¼ cup Apple Cider Vinegar
- ¼ cup Low Sodium Soy Sauce
- 1 tablespoon Dijon Mustard
- 1 tablespoon Garlic Powder
- 1 tablespoon Smoked Paprika
- 1 teaspoon Salt, or to taste
- ½ teaspoon Black Pepper, or to taste
- 6–8 Buns (Brioche, Potato, or your favorite)
- Coleslaw (Optional, for serving)
Instructions
- Combine Chicken and Sauce Ingredients in Slow Cooker: In your slow cooker (4-quart or larger), place the boneless, skinless chicken thighs. In a separate bowl, whisk together the hot honey, apple cider vinegar, low sodium soy sauce, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Pour the hot honey mixture over the chicken in the slow cooker, ensuring the chicken is evenly coated. Tip: Whisking the sauce ingredients separately ensures they are well combined before adding to the slow cooker, creating a more homogenous flavor.
- Slow Cook on Low: 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 is easily shredded with a fork and reaches an internal temperature of 165°F (74°C). Tip: Slow cooking on LOW for a longer duration generally results in more tender and flavorful chicken, but HIGH setting is a faster option when short on time.
- Shred Chicken in Slow Cooker: Once the chicken is cooked through, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the hot honey sauce to coat it evenly. Tip: Shredding the chicken while it’s still in the slow cooker allows it to absorb more of the flavorful sauce.
- Simmer Sauce (Optional, for Thicker Sauce): If you prefer a thicker sauce, remove about 1 cup of the sauce from the slow cooker and transfer it to a small saucepan. Bring the sauce to a simmer over medium heat and cook for 5-10 minutes, or until it reduces slightly and thickens to your desired consistency. Return the thickened sauce to the slow cooker and stir to combine with the shredded chicken. Tip: Reducing some of the sauce on the stovetop concentrates the flavors and creates a stickier, more glaze-like consistency.
- Toast Buns (Optional, Recommended): While the chicken is cooking or during the last 30 minutes of cooking time, prepare your buns. You can lightly toast the buns in a toaster oven, oven broiler, or skillet with a touch of butter or olive oil. Toasting adds warmth and a slight crispness to the buns, enhancing the overall sandwich texture. Tip: Toasting buns prevents them from becoming soggy from the saucy chicken and adds a pleasant textural element.
- Assemble Sandwiches: To assemble the sandwiches, spoon a generous amount of the slow cooker hot honey chicken onto the bottom half of each toasted bun. Top with coleslaw (if using) and the top half of the bun. Tip: Don’t skimp on the chicken! These sandwiches are best when generously filled with the flavorful hot honey chicken.
- Serve and Enjoy: Serve the Slow Cooker Hot Honey Chicken Sandwiches immediately while they are warm and delicious. Enjoy the perfect combination of sweet, spicy, savory, and tender! Tip: These sandwiches are best served right away for the optimal texture and flavor experience.
Nutrition
- Serving Size: one normal portion
- Calories: 450-600
- Sugar: 25-35 grams
- Sodium: 600-900 mg
- Fat: 20-30 grams
- Saturated Fat: 5-8 grams
- Carbohydrates: 40-50 grams
- Fiber: 1-2 grams
- Protein: 30-40 grams
- Cholesterol: 150-200 mg