# Components:
→ 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, to taste
# Directions:
01 - Arrange the chicken breasts or thighs in the base of the slow cooker.
02 - Combine barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a mixing bowl. Whisk thoroughly to incorporate.
03 - Pour the prepared sauce over the chicken, ensuring each piece is evenly coated.
04 - Cover with lid and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is tender enough to shred.
05 - Remove cooked chicken from the cooker and shred using two forks. Return shredded chicken to the cooker, stirring well to distribute the sauce. Allow to warm an additional 10 to 15 minutes.
06 - In a bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, salt, and pepper until well combined.
07 - Place a generous portion of pulled barbecue chicken onto the bottom half of each bun, top with coleslaw, and finish with the top bun.
08 - Serve sandwiches immediately while warm.
