For the chicken:
1 ½ pound boneless skinless chicken thighs
½ cup ketchup
1/2 cup low sugar bbq sauce (I love Stubb’s Spicy BBQ sauce)
¼ cup water or chicken broth
½ tablespoon Worcestershire sauce
½ tablespoon apple cider vinegar
1 teaspoon yellow mustard
1/2 teaspoon cumin
⅛ teaspoon cayenne pepper
For the slaw:
1/2 cup shredded carrots
1/2 cup shredded red cabbage
1/4 cup chopped cilantro
1 tablespoon apple cider vinegar
1/2 tablespoon toasted sesame oil
1 teaspoon pure maple syrup
Freshly ground salt and pepper
4 whole grain or gluten free seedy hamburger buns
Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4