Go Back
Shredded hot honey chicken on a toasted brioche bun with coleslaw and pickles

Crockpot Hot Honey Chicken Sandwich

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 545 kcal

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 0.5 cup hone y
  • 0.33 cup hot sauce
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp cornstarc h
  • 1 tbsp cold water
  • 6 brioche bun s
  • 1.5 cups prepared coleslaw
  • 12 dill pickle slices

Instructions
 

  • Place the chicken breasts in an even layer at the bottom of the slow cooker.
  • In a medium mixing bowl, whisk together the honey, hot sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  • Pour the sauce mixture over the chicken breasts, ensuring they are well coated.
  • Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours until the chicken is tender and easily shredded.
  • Remove the chicken from the slow cooker and place on a cutting board; shred the meat using two forks.
  • In a small ramekin, mix the cornstarch and cold water to create a slurry. Whisk this slurry into the liquid remaining in the slow cooker.
  • Set the slow cooker to high and cook the sauce for 10 to 15 minutes, or until it has thickened into a glaze.
  • Return the shredded chicken to the slow cooker and toss to ensure every piece is coated in the hot honey glaze.
  • Toast the brioche buns and assemble the sandwiches by layering shredded chicken, coleslaw, and pickle slices.