Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup low-sugar BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 3 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Pinch of salt
  • Pinch of pepper
  • 6 whole-grain buns
  • 1 tbsp butter

Instructions:

  1. Whisk together the low-sugar BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl until smooth.
  2. Place the chicken thighs in the slow cooker and pour the sauce mixture over the top, stirring to ensure every piece of meat is fully coated.
  3. Cover and cook on Low for 6 hours until the chicken is tender enough to fall apart.
  4. Remove the chicken from the pot and place it on a platter. Use two forks to pull the meat apart along the grain into bite-sized shreds.
  5. Return the shredded chicken to the slow cooker and toss with the remaining juices for 10 minutes to absorb the concentrated flavor.
  6. In a mixing bowl, combine shredded green cabbage, shredded carrots, Greek yogurt, lemon juice, honey, salt, and pepper to create the slaw.
  7. Melt butter in a skillet or toaster and lightly toast the buns until golden brown.
  8. Assemble the sandwiches by piling the shredded chicken onto the toasted buns and topping with a generous portion of the crisp slaw.