# Ingredients:
→ 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
# Directions:
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.
03 - Pour the prepared sauce over the chicken, ensuring thorough coverage.
04 - Secure the lid and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is tender and easily shredded.
05 - Carefully transfer cooked chicken onto a cutting board and shred using two forks. Return shredded chicken to the cooker, mix thoroughly with the sauce, and allow to warm for an additional 10 to 15 minutes.
06 - Combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper in a bowl. Toss until evenly coated.
07 - Place a generous amount of pulled barbecue chicken onto the bottom half of each sandwich bun. Top with coleslaw and finish with the upper bun.
08 - Serve sandwiches immediately while warm.
