# What You'll Need:
→ Chicken
01 - 2 pounds boneless, skinless chicken breasts or thighs
→ Barbecue 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 and pepper, to taste
# Directions:
01 - Arrange chicken breasts or thighs in the bottom 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 bowl and whisk until fully blended.
03 - Pour the sauce mixture evenly over the chicken, ensuring full coverage.
04 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is tender and easy to shred.
05 - Remove chicken from the cooker and shred with two forks. Return shredded chicken to the cooker and stir to coat in sauce. Allow to warm for an additional 10 to 15 minutes.
06 - In a bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, salt, and pepper until evenly coated.
07 - Layer generous portions of pulled barbecue chicken onto the bottom half of each bun, top with coleslaw, then add the top bun.
08 - Present sandwiches immediately while warm.
