Pulled Chicken Sandwiches with Slaw

1. Prepare Chicken Cooking Sauce

Whisk together apple cider, ketchup, light brown sugar, apple cider vinegar, and finely grated garlic cloves in the slow cooker. Season with a good pinch of kosher salt and freshly ground black pepper.

2. Add Chicken to Slow Cooker

Add boneless skinless chicken thighs to the slow cooker, ensuring each piece is thoroughly coated with the sauce. Cover and set to cook on low for 6 to 7 hours or on high for 3 to 4 hours.

3. Shred the Cooked Chicken

Once the chicken is cooked and tender, shred it with two forks directly in the sauce, allowing it to absorb the flavors. Taste and adjust seasoning with additional kosher salt and black pepper if necessary.

4. Assemble the Sandwiches

Pile the pulled chicken onto toasted potato buns and top each sandwich with Brussels Sprout, Apple & Pear Slaw. Serve immediately.