# List of Ingredients:
→ Chicken
01 - 2 pounds boneless, skinless chicken breasts or thighs
→ Sauce
02 - 1 ½ cups barbecue sauce
03 - ¼ cup apple cider vinegar
04 - 2 tablespoons brown sugar
05 - 1 tablespoon Worcestershire sauce
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon garlic powder
08 - ½ teaspoon onion powder
09 - ½ teaspoon black pepper
10 - ¼ teaspoon cayenne pepper (optional)
→ Sandwich Assembly
11 - 6 sandwich buns (brioche, whole wheat, or gluten-free as desired)
12 - 1 ½ cups coleslaw mix
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - Salt, to taste
16 - Black pepper, to taste
# Directions:
01 - Arrange chicken breasts or thighs in the bottom of the slow cooker.
02 - Whisk together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a mixing bowl.
03 - Pour the sauce mixture over the chicken, ensuring all pieces are thoroughly coated. Cover and cook on high for 4 hours or on low for 6–7 hours until chicken is tender.
04 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the cooker and stir to coat evenly in sauce. Allow to warm for an additional 10–15 minutes.
05 - In a separate bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, salt, and black pepper until evenly combined.
06 - Place generous portions of pulled barbecue chicken on the bottom half of each sandwich bun, top with coleslaw, and finish with the bun tops.
07 - Serve sandwiches immediately while warm.
