There’s something truly magical about a sandwich that warms both your belly and your heart—and this Slow Cooker Hot Honey Chicken Sandwich does exactly that. Imagine biting into a soft, toasted bun layered with tender, juicy shredded chicken, laced with the perfect balance of sweet and heat from a golden drizzle of hot honey. It’s the kind of meal that feels like comfort food with a little sass—something that’s just as perfect for a laid-back weekend lunch as it is for game day gatherings or busy weeknights when you still want something that tastes like it took all day.
I first stumbled upon the idea of hot honey chicken on a trip through the South, where sweet and spicy flavors are second nature. Hot honey was drizzled on everything from fried chicken to cornbread, and I knew I had to find a way to bring that flavor home. This recipe was born out of that craving—a cozy, slow-cooked meal that delivers all the bold flavor without the stress.
It’s also a huge hit with family and friends. Something about the combination of the melt-in-your-mouth chicken and the sticky, sweet glaze makes people lean back in their chairs, smile, and say, “You have to give me this recipe.” And now? It’s yours.
Why You’ll Love This Recipe:
- Hands-off cooking: The slow cooker does all the work, freeing you up for the rest of your day.
- Family-friendly: It’s kid-approved with just enough spice to keep the adults happy, too.
- Perfect for parties: This is a crowd-pleaser that’s easy to double or prep ahead.
- Customizable: Add slaw, pickles, or cheese to switch things up.
- Meal prep magic: It reheats beautifully for lunches or busy weeknights.
INGREDIENTS YOU’LL NEED:
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ cup honey
- 1 tablespoon hot sauce (adjust to taste)
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
- Soft sandwich buns or brioche rolls
HOW TO MAKE SLOW COOKER HOT HONEY CHICKEN SANDWICHES:
STEP-BY-STEP INSTRUCTIONS:
- Season and Sear the Chicken: Start by seasoning your chicken breasts with paprika, garlic powder, onion powder, salt, and pepper. I like to give them a good rub-down so they’re well coated. In a skillet, heat the olive oil over medium-high heat and sear the chicken just until golden on both sides. This step adds that irresistible depth of flavor and locks in the juices.
- Slow Cook Until Tender: Place the seared chicken into your slow cooker. Cook on LOW for 3–4 hours or until the chicken is tender and easy to shred. This is one of those moments when your whole house starts to smell amazing and you realize dinner is going to be so good.
- Make the Hot Honey Sauce: Once the chicken is done, remove it from the slow cooker and shred it using two forks. In a small saucepan, combine the honey, hot sauce, apple cider vinegar, butter, and a cornstarch slurry (made with the cornstarch and water). Bring it to a simmer and cook for a minute or two until the sauce thickens slightly. It should be glossy and cling to the spoon—sweet, sticky, and a little spicy.
- Mix Chicken with Sauce: Return the shredded chicken to the slow cooker and pour the hot honey sauce over it. Give it a good toss so every bit is coated in that golden glaze. Let it sit on warm for about 15 minutes to let the flavors meld beautifully.
- Assemble and Serve: Toast your buns if you like a little crunch (I always do). Pile the chicken high, maybe add a bit of slaw or pickles if that’s your style, and get ready for the best sandwich you’ve had all week.
HELPFUL TIPS:
- Want a spicier kick? Add more hot sauce or a pinch of red pepper flakes to the honey sauce.
- Serving a crowd? Double the recipe and keep it warm in the slow cooker for easy self-serve sandwiches.
- For crispier chicken edges: After shredding, you can broil the chicken on a sheet pan for a few minutes before tossing it with the sauce.
- Low on time? Skip the searing step and toss the raw seasoned chicken straight into the slow cooker—it’ll still be delicious.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 sandwiches
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy-Free (omit butter or use dairy-free substitute if needed)
NOTES:
This recipe is a weeknight hero. The chicken holds up great in the fridge and even better in the freezer, making it a fantastic option for batch cooking. If you’re looking to add more vegetables, try serving it with a crunchy vinegar-based slaw or even over a salad for a lighter twist.
NUTRITIONAL INFORMATION:
(Per serving – approx.)
- Calories: 400
- Protein: 35g
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Sugar: 22g
- Fiber: 1g
- Sodium: 800mg
Note: These values are estimates and may vary depending on the type of buns and toppings used.
FREQUENTLY ASKED QUESTIONS:
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and work wonderfully in this recipe.
How spicy is the hot honey sauce?
It’s more of a warm, flavorful heat than a burn-your-mouth kind of spice. You can easily adjust the heat by adding more or less hot sauce.
Can I make this ahead of time?
Yes! The chicken can be made ahead and reheated in the slow cooker or microwave. It actually tastes even better the next day as the flavors settle in.
What toppings go well with this sandwich?
Pickles, slaw, sliced jalapeños, or even a dollop of ranch dressing work beautifully.
STORAGE INSTRUCTIONS:
- Fridge: Store leftover chicken in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently.
- Reheat: Warm in the microwave or in a saucepan with a splash of broth or water to keep it moist.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Homemade McGriddle
- French Onion Grilled Cheese Sandwich
- Crock Pot French Dip Sandwiches
- Ultimate Chicken Cheese Steak Sandwiches
CONCLUSION
There’s a reason this Slow Cooker Hot Honey Chicken Sandwich has become a repeat favorite around here. It’s one of those meals that looks and tastes like a treat, but secretly comes together with minimal effort. Whether you’re feeding a crowd or just looking to spice up your weeknight dinner routine, this sandwich delivers big flavor and cozy vibes every single time. Go ahead—bookmark this one. You’re going to be coming back for it.
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Slow Cooker Hot Honey Chicken Sandwiches
Description
There’s something truly magical about a sandwich that warms both your belly and your heart—and this Slow Cooker Hot Honey Chicken Sandwich does exactly that. Imagine biting into a soft, toasted bun layered with tender, juicy shredded chicken, laced with the perfect balance of sweet and heat from a golden drizzle of hot honey. It’s the kind of meal that feels like comfort food with a little sass—something that’s just as perfect for a laid-back weekend lunch as it is for game day gatherings or busy weeknights when you still want something that tastes like it took all day.
I first stumbled upon the idea of hot honey chicken on a trip through the South, where sweet and spicy flavors are second nature. Hot honey was drizzled on everything from fried chicken to cornbread, and I knew I had to find a way to bring that flavor home. This recipe was born out of that craving—a cozy, slow-cooked meal that delivers all the bold flavor without the stress.
It’s also a huge hit with family and friends. Something about the combination of the melt-in-your-mouth chicken and the sticky, sweet glaze makes people lean back in their chairs, smile, and say, “You have to give me this recipe.” And now? It’s yours.
Ingredients
-
2 pounds boneless skinless chicken breasts
-
1 teaspoon smoked paprika
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 ½ teaspoons kosher salt
-
½ teaspoon black pepper
-
1 tablespoon olive oil
-
1 tablespoon cornstarch
-
2 tablespoons water
-
½ cup honey
-
1 tablespoon hot sauce (adjust to taste)
-
1 tablespoon apple cider vinegar
-
1 tablespoon butter
-
Soft sandwich buns or brioche rolls
Instructions
-
Season and Sear the Chicken: Start by seasoning your chicken breasts with paprika, garlic powder, onion powder, salt, and pepper. I like to give them a good rub-down so they’re well coated. In a skillet, heat the olive oil over medium-high heat and sear the chicken just until golden on both sides. This step adds that irresistible depth of flavor and locks in the juices.
-
Slow Cook Until Tender: Place the seared chicken into your slow cooker. Cook on LOW for 3–4 hours or until the chicken is tender and easy to shred. This is one of those moments when your whole house starts to smell amazing and you realize dinner is going to be so good.
-
Make the Hot Honey Sauce: Once the chicken is done, remove it from the slow cooker and shred it using two forks. In a small saucepan, combine the honey, hot sauce, apple cider vinegar, butter, and a cornstarch slurry (made with the cornstarch and water). Bring it to a simmer and cook for a minute or two until the sauce thickens slightly. It should be glossy and cling to the spoon—sweet, sticky, and a little spicy.
-
Mix Chicken with Sauce: Return the shredded chicken to the slow cooker and pour the hot honey sauce over it. Give it a good toss so every bit is coated in that golden glaze. Let it sit on warm for about 15 minutes to let the flavors meld beautifully.
-
Assemble and Serve: Toast your buns if you like a little crunch (I always do). Pile the chicken high, maybe add a bit of slaw or pickles if that’s your style, and get ready for the best sandwich you’ve had all week.
Notes
This recipe is a weeknight hero. The chicken holds up great in the fridge and even better in the freezer, making it a fantastic option for batch cooking. If you’re looking to add more vegetables, try serving it with a crunchy vinegar-based slaw or even over a salad for a lighter twist.
