# 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
# Directions:
01 - Arrange chicken breasts or thighs in the base 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 until fully blended.
03 - Pour prepared sauce over chicken, turning to coat all pieces thoroughly.
04 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is fork-tender and shreddable.
05 - Transfer chicken from the slow cooker to a bowl and shred using two forks. Return shredded chicken to the cooker, mixing well with sauce. Warm for 10 to 15 minutes.
06 - Combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and black pepper in a bowl. Toss to evenly coat.
07 - Layer pulled barbecue chicken onto the bottom half of each bun, top with coleslaw, and finish with the upper bun.
08 - Serve immediately for best flavor and texture.
