# 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
12 - 1 1/2 cups coleslaw mix
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - Salt, to taste
16 - Pepper, to taste
# Steps:
01 - Arrange boneless, skinless chicken breasts or thighs in the base of the slow cooker.
02 - Whisk barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper until thoroughly blended.
03 - Pour the prepared sauce mixture over the chicken, evenly coating each piece.
04 - Cover and cook on high for 4 hours or low for 6–7 hours until chicken is fork-tender and shreds smoothly.
05 - Remove cooked chicken from the slow cooker and shred using two forks. Return shredded chicken to the cooker and stir to combine with the sauce. Allow to warm through for an additional 10–15 minutes.
06 - In a mixing bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, and season with salt and pepper to taste.
07 - Distribute portions of pulled BBQ chicken onto the bottom halves of sandwich buns. Top with coleslaw and finish with the top bun.
08 - Serve immediately while warm.
