# What You 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
→ 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
16 - Pepper
# How to Cook:
01 - Arrange the chicken breasts or thighs in the base of the slow cooker.
02 - In a mixing bowl, combine barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
03 - Pour the sauce mixture over the chicken, turning pieces to evenly coat.
04 - Cover and cook on high for 4 hours or low for 6 to 7 hours, until the chicken becomes tender and shreds effortlessly.
05 - Transfer cooked chicken to a bowl and shred thoroughly with two forks. Return shredded chicken to the slow cooker and stir to coat with sauce. Allow to warm for 10 to 15 additional minutes.
06 - Mix coleslaw blend with mayonnaise, apple cider vinegar, salt, and pepper in a bowl until combined.
07 - Divide the sauced pulled chicken among the bottoms of each sandwich bun. Top generously with coleslaw, then finish with the bun tops.
08 - Present immediately for best flavor and texture.
