# 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 and pepper, to taste
# How-To Steps:
01 - Place boneless, skinless chicken breasts or thighs in the bottom of the slow cooker.
02 - Whisk barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until well combined.
03 - Pour the sauce mixture over the chicken, ensuring all pieces are fully coated.
04 - Cover and cook on high for 4 hours or low for 6–7 hours until chicken is tender and shreds easily.
05 - Remove chicken, shred using two forks, return to the slow cooker, and stir to blend with sauce. Warm for 10–15 additional minutes.
06 - Combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper in a bowl, tossing until evenly mixed.
07 - Spoon portioned pulled chicken onto the base of each sandwich bun, top with coleslaw, and finish with the top bun.
08 - Serve sandwiches immediately while warm.
