Hot Sauce Slow Cooker Chicken
5 ingredients · 6 hours · 6 servings
This is one of my go-to recipes for weeks that are insanely busy, or when I forget to meal plan (which has become a thing since launching my business!). It takes under 5 minutes to prep, and the measurements do not need to be accurate at all. The results are the same every time, no matter how much hot sauce & oil I use; fall-off-the-bone juicy chicken.
Directions
Combine everything but the chicken in a small pot. Set it over low heat until the oil melts. Stir everything well.
While the oil melts, set your chicken in the slow cooker.
Pour the hot sauce mixture over the chicken and set your slow cooker to low for 6 hours.
Start checking your chicken at the 4 hour mark if it’s on the small side, or at 5 hours if it’s larger. It’s done when the internal temperature reaches 165 degrees.
Remove it from the slow cooker & allow it to cool. I take the meat off the bone so it will keep in the fridge for a few days. Save the cooking liquid in a separate jar. The fat will separate from the broth once it cools. I use a combination of both to reheat the chicken. See more ideas on how to use this in the notes below.
Ingredients
1 roasting chicken, 4-6lb
1/2 cup hot sauce (I use Frank’s)
1/4 cup coconut oil (roughly)
1/2 tsp kosher salt
1 tsp garlic powder (optional)
Notes
How to Use the Leftover ‘Cooking Liquid’- This is so good when you use it to sautee greens, reheat rice, any grain or vegetable.
Serve it With - Regular or dairy-free sour cream, yogurt or tzatziki on the side, with potatoes or rice and a green salad. Use it for savoury oatmeal, on a slice of sweet potato toast with avocado or for chicken salad.
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