Pulled BBQ Chicken Sliders

Instructions

1. Prepare the sauce
   In a bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until well combined.
2. Cook the chicken
   Place the chicken thighs in a slow cooker and pour the sauce mixture over the top. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is very tender and easily shreds with a fork.
3. Shred the chicken
   Remove the chicken from the slow cooker and transfer to a large bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir well to coat with the sauce. Cover and keep warm until ready to serve.
4. Toast the buns
   Preheat the oven to 350°F (175°C). Place the split slider buns on a baking sheet and toast in the oven for 3-5 minutes until lightly golden. Alternatively, you can toast them on a griddle or skillet with a little butter.
5. Assemble the sliders
   Spoon a generous amount of pulled chicken onto the bottom half of each slider bun. Top with a spoonful of coleslaw and a pickle slice if desired. Cover with the top bun and secure with a toothpick if needed.
6. Serve
   Arrange the sliders on a serving platter and serve immediately with extra barbecue sauce on the side for dipping. These sliders pair well with chips, potato salad, or a fresh green salad.