Slow-cooked BBQ chicken on soft buns, topped with tangy coleslaw. Simple, flavorful, and ideal for casual entertaining.
# What You’ll 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 (optional)
→ Sandwich Assembly
11 - 6 sandwich buns (brioche, whole wheat, or gluten-free as desired)
12 - 1 1/2 cups coleslaw mix
13 - 3 tablespoons mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - Salt and pepper, to taste
# How To Make It:
01 - Arrange chicken breasts or thighs in the base of the slow cooker.
02 - Combine barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a mixing bowl. Whisk until smooth.
03 - Pour 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 is fork-tender.
05 - Remove chicken from the slow cooker and shred with two forks. Return shredded meat to the cooker and stir to evenly coat with sauce. Warm for an additional 10–15 minutes.
06 - In a bowl, toss coleslaw mix with mayonnaise, apple cider vinegar, salt, and pepper until well combined.
07 - Place generous amounts of pulled BBQ chicken onto the lower half of each bun, top with prepared coleslaw, and add the upper bun.
08 - Serve sandwiches immediately while warm.
