# What you'll need:
→ Chicken
01 - 2 pounds boneless, skinless chicken breasts or thighs
→ Sauce
02 - 1 1/2 cups barbecue sauce (your preferred variety)
03 - 1/4 cup apple cider vinegar
04 - 2 tablespoons packed 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 ground black pepper
10 - 1/4 teaspoon cayenne pepper (optional)
→ Sandwich assembly
11 - 6 sandwich buns (brioche, whole wheat, or certified gluten-free as desired)
12 - 1 1/2 cups coleslaw mix
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - Salt and freshly ground black pepper, to taste
# How to make it:
01 - Place the chicken pieces in an even layer in the base of the slow cooker.
02 - Whisk together the barbecue sauce, 1/4 cup apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using) until smooth.
03 - Pour the sauce over the chicken, turning pieces to coat thoroughly; cover and cook on high for 4 hours or on low for 6 to 7 hours, until the meat is very tender.
04 - Remove the chicken to a cutting board and shred with two forks; return the shredded chicken to the cooker, stir to combine with the sauce, and let warm for an additional 10 to 15 minutes to absorb flavors.
05 - In a bowl, toss the coleslaw mix with the mayonnaise, 1 tablespoon apple cider vinegar, and salt and pepper to taste until evenly dressed.
06 - Spoon generous portions of the pulled barbecue chicken onto the bottom halves of the buns, top with a portion of coleslaw, and close with the top halves.
07 - Serve immediately while warm; offer sliced pickles or jalapeños as condiments and pair with chips, corn on the cob, or a light summer salad.
