# 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
→ 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
# How To Make:
01 - Arrange boneless, skinless chicken breasts or thighs evenly 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 bowl. Whisk until smooth.
03 - Pour the sauce mixture over the chicken and use a spatula to ensure all pieces are fully covered.
04 - Cover the cooker. Set to high for 4 hours or low for 6–7 hours, checking for tenderness and ease of shredding.
05 - Transfer chicken to a plate. Shred with two forks, return to cooker, and stir to coat in sauce. Keep warm for 10–15 minutes.
06 - In a bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, salt, and pepper until evenly coated.
07 - Pile generous portions of pulled BBQ chicken onto the bottom half of each sandwich bun. Top with coleslaw mix and finish with upper bun.
08 - Serve immediately while warm.
