# 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 needed)
12 - 1 1/2 cups coleslaw mix
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - Salt and pepper, to taste
# Steps:
01 - Arrange boneless, skinless chicken breasts or thighs at the base of a 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 as desired.
03 - Pour the sauce mixture over the chicken, ensuring all pieces are fully coated.
04 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken becomes tender and can be easily shredded.
05 - Remove chicken from the cooker and shred using two forks. Return shredded chicken to the cooker, stir to evenly coat with sauce, and warm for an additional 10 to 15 minutes.
06 - In a bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper; toss to coat evenly.
07 - Spoon generous portions of pulled barbecue chicken onto the bottom bun, top with coleslaw, and finish with the top bun.
08 - Serve immediately while warm.
