# What You Need:
→ Pulled BBQ Chicken
01 - 1.5 pounds boneless, skinless chicken breasts or thighs
02 - 1 cup barbecue sauce, plus extra for serving
03 - 1/2 cup chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and black pepper to taste
→ Cabbage Slaw
09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1/2 cup shredded carrots
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon honey
15 - Salt and pepper to taste
→ Assembly
16 - 12 mini slider buns
17 - 2 tablespoons unsalted butter, melted, optional for toasting
# Directions:
01 - In a large pot or slow cooker, combine chicken, barbecue sauce, chicken broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook over medium heat for 25 to 30 minutes, or on high in a slow cooker until chicken is cooked through and tender. Remove chicken and shred using two forks, then return to sauce and simmer for 5 minutes to absorb flavors.
02 - In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Add shredded green cabbage, red cabbage, and carrots. Toss until evenly coated and set aside.
03 - Brush slider buns with melted butter and toast in a skillet or oven until golden and lightly crispy.
04 - Place a generous spoonful of pulled BBQ chicken on the bottom half of each bun. Top with a scoop of cabbage slaw. Cover with the bun top and serve immediately.
