# Components:
→ Chicken
01 - 2 lbs boneless, skinless chicken breasts or thighs
→ Sauce
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
→ 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 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 the sauce mixture over the chicken, ensuring thorough coverage.
04 - Cover and cook on high for 4 hours or on low for 6–7 hours, until chicken becomes tender and easily shreds.
05 - Remove chicken from the slow cooker. Shred with forks and return to the cooker, stirring to absorb sauce. Allow to warm for 10–15 minutes.
06 - In a bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, salt, and black pepper; toss thoroughly.
07 - Layer generous portions of pulled BBQ chicken onto sandwich buns, top with coleslaw, and finish with the upper bun.
08 - Present sandwiches immediately for optimal flavor and texture.
