# What You'll Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken breasts or thighs
→ Sauce
02 - 1 1/2 cups barbecue sauce
03 - 1/4 cup apple cider vinegar
04 - 2 tablespoons brown sugar
05 - 1 tablespoon Worcestershire sauce
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon cayenne pepper (optional)
→ Sandwich Assembly
11 - 6 sandwich buns (brioche, whole wheat, or gluten-free as desired)
12 - 1 1/2 cups coleslaw mix
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - Salt and pepper, as needed
# How to Make It:
01 - Arrange chicken breasts or thighs evenly on the bottom of the slow cooker.
02 - In a mixing bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
03 - Pour the sauce mixture over the chicken to ensure all pieces are fully coated.
04 - Cover and cook on high for 4 hours or on low for 6–7 hours until chicken is very tender and shreds easily.
05 - Remove chicken from the slow cooker and shred using two forks. Return shredded meat to the slow cooker and mix thoroughly with the sauce. Allow to warm for 10–15 minutes.
06 - In a separate bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper, tossing until well combined.
07 - Scoop generous portions of pulled barbecue chicken onto the bottom half of each bun, top with prepared coleslaw, and finish with the top bun.
08 - Present sandwiches immediately for optimal flavor and texture.
