# 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
→ 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 It:
01 - Arrange the chicken breasts or thighs evenly 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 blended sauce over chicken, making sure all pieces are fully coated. Cover and cook on high for 4 hours or on low for 6–7 hours, until chicken is fork-tender.
04 - Remove cooked chicken, shred using two forks, then return shredded chicken to the slow cooker. Stir well and allow to warm in sauce for 10–15 minutes.
05 - Combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper in a bowl; toss until finely coated.
06 - Pile generous portions of pulled chicken onto the bottom half of each bun, top with coleslaw, and finish with the top bun.
07 - Serve sandwiches immediately.
