# What You’ll 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
12 - 1 1/2 cups coleslaw mix
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - Salt, to taste
16 - Black pepper, to taste
# How To Make It:
01 - Arrange chicken breasts or thighs in an even layer at the bottom of the slow cooker.
02 - In a mixing bowl, combine barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Whisk thoroughly to integrate flavors.
03 - Pour the sauce mixture over the chicken, ensuring each piece is fully coated.
04 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is fork-tender and shreds easily.
05 - Lift the cooked chicken from the cooker, shred using two forks, then return to the crockpot. Stir to ensure thorough coating and allow to warm for an additional 10 to 15 minutes.
06 - Combine coleslaw mix with mayonnaise, apple cider vinegar, salt, and black pepper in a bowl. Toss until evenly dressed.
07 - Distribute generous portions of pulled BBQ chicken onto the bottom halves of buns. Top with coleslaw, then cap with the remaining bun halves.
08 - Present sandwiches immediately, optionally garnished with pickles or jalapeños.
