# Components:
→ Chicken
01 - 2 lbs boneless, skinless chicken breasts or thighs
→ Barbecue Sauce Blend
02 - 1 ½ cups barbecue sauce
03 - ¼ cup apple cider vinegar
04 - 2 tbsp brown sugar
05 - 1 tbsp Worcestershire sauce
06 - 1 tsp smoked paprika
07 - ½ tsp garlic powder
08 - ½ tsp onion powder
09 - ½ tsp black pepper
10 - ¼ tsp cayenne pepper, optional
→ Sandwich Assembly
11 - 6 sandwich buns
12 - 1 ½ cups coleslaw mix
13 - 3 tbsp mayonnaise
14 - 1 tbsp apple cider vinegar
15 - Salt, to taste
16 - Black pepper, to taste
# Method:
01 - Arrange chicken breasts or thighs evenly in the bottom of the slow cooker.
02 - In a mixing bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper if using.
03 - Pour the prepared sauce mixture over the chicken, ensuring all pieces are thoroughly coated.
04 - Cover the slow cooker and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is tender and shreds easily.
05 - Remove cooked chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir to evenly distribute the sauce. Allow to warm for 10 to 15 minutes.
06 - In a bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, salt, and black pepper until well combined.
07 - Spoon generous portions of pulled barbecue chicken onto the bottom halves of sandwich buns, top with prepared coleslaw, and cover with top bun.
08 - Serve sandwiches immediately while warm.
