Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 cup BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 8 brioche buns
  • 2 cups shredded cabbage slaw
  • 8 slices dill pickle chips
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Rub the chicken thighs with olive oil, salt, and pepper, then place them in the bottom of the slow cooker in a single layer or slightly overlapping.
  2. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, and garlic powder, then pour the mixture evenly over the chicken.
  3. Cover with the lid and set the slow cooker to Low for 6 to 8 hours (or High for 3 to 4 hours) until the chicken reaches an internal temperature of 205°F (96°C).
  4. Remove the chicken to a large tray and shred with two forks into irregular, bite-sized strands.
  5. Return the shredded meat to the slow cooker, stir it into the remaining juices, and let it sit on the 'Warm' setting for 15 minutes.
  6. Brush the cut side of the brioche buns with melted butter and toast in a skillet or toaster oven until golden brown.
  7. Assemble by piling a generous scoop of shredded chicken onto the base of the toasted bun, topping with a dill pickle slice, and crowning with shredded cabbage slaw.