# What You 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)
12 - 1 1/2 cups coleslaw mix
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - Salt, to taste
16 - Black pepper, to taste
# Directions:
01 - Place chicken breasts or thighs evenly at the base 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 combined sauce mixture over the chicken, ensuring each piece is thoroughly coated.
04 - Cover and cook on high for 4 hours or on low for 6 to 7 hours until chicken is fork-tender and shreds easily.
05 - Transfer chicken from the slow cooker to a cutting board and shred with two forks. Return shredded chicken to the slow cooker, stirring to coat evenly in the sauce. Allow to warm for an additional 10 to 15 minutes.
06 - Meanwhile, combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper in a mixing bowl. Toss until evenly coated.
07 - Scoop generous portions of pulled barbecue chicken onto the bottom halves of the sandwich buns, top with prepared coleslaw, and finish with the top halves of the buns.
08 - Serve sandwiches immediately while warm.
