# Components:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Apple Butter BBQ Sauce
02 - 3/4 cup apple butter
03 - 3/4 cup barbecue sauce
04 - 2 tbsp apple cider vinegar
05 - 1 tbsp Dijon mustard
06 - 2 tsp Worcestershire sauce
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp ground black pepper
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp salt
→ Assembly
12 - 12 slider buns
13 - 2 cups coleslaw mix (optional)
14 - 1/4 cup mayonnaise (optional, for slaw)
15 - 1 tbsp apple cider vinegar (optional, for slaw)
16 - Salt and pepper to taste (optional, for slaw)
# Directions:
01 - Place chicken breasts or thighs into the slow cooker.
02 - Whisk together apple butter, barbecue sauce, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, garlic powder, onion powder, and salt in a medium bowl.
03 - Pour the apple butter BBQ sauce over the chicken. Cover and cook on low heat for 4 hours or until chicken is tender and shreds easily.
04 - Remove chicken from slow cooker to a plate and shred with two forks. Return shredded chicken to the slow cooker and combine with sauce. Keep warm.
05 - If using, toss coleslaw mix with mayonnaise, apple cider vinegar, salt, and pepper until evenly coated.
06 - Slice and toast slider buns if desired. Pile the pulled chicken onto each bun and top with coleslaw if desired. Serve immediately.
