Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup tomato paste
  • 1/4 cup maple syrup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp onion powder
  • 1/4 cup water
  • 6 whole grain buns
  • 2 tbsp unsalted butter
  • 2 cups shredded cabbage
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey

Instructions:

  1. Place the chicken thighs in the base of your slow cooker or Instant Pot.
  2. Whisk together the chicken broth, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper, then pour the mixture over the chicken.
  3. For slow cooker: Set to LOW for 6–8 hours. For Instant Pot: Seal the lid and set to High Pressure for 20 minutes, followed by a 10-minute natural pressure release.
  4. Remove the chicken to a bowl and shred the meat using two large forks.
  5. In a small saucepan, combine tomato paste, maple syrup, Worcestershire sauce, Dijon mustard, onion powder, and water. Simmer over medium heat until the glaze thickens.
  6. Toss the shredded chicken with the prepared BBQ glaze until evenly coated.
  7. Spread softened butter on the buns and toast them in a skillet or toaster until golden brown.
  8. Prepare the slaw by mixing shredded cabbage with apple cider vinegar and honey.
  9. Assemble the sandwiches by piling the BBQ chicken onto the toasted buns and topping with the cabbage slaw.