# What You Need:
→ Chicken
01 - 2 pounds 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, to taste
# Directions:
01 - Place boneless, skinless chicken breasts or thighs in the bottom of the slow cooker.
02 - Whisk together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if used) in a mixing bowl.
03 - Pour the sauce mixture over the chicken, ensuring thorough coverage.
04 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken reaches an easily shredded consistency.
05 - Remove chicken from the slow cooker, shred using two forks, then return to the cooker and mix until coated. Warm for 10 to 15 minutes.
06 - Toss coleslaw mix with mayonnaise, apple cider vinegar, salt, and pepper in a bowl.
07 - Place generous portions of pulled barbecue chicken on the bottom half of each bun, top with coleslaw, and finish with the top bun.
08 - Serve sandwiches immediately.
