Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tbsp hot sauce
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 brioche buns
  • 2 tbsp unsalted butter, melted
  • 6 slices thick-cut dill pickles
  • 1 cup shredded cabbage slaw

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the honey, apple cider vinegar, hot sauce, brown sugar, garlic powder, smoked paprika, salt, and pepper until the mixture is a smooth syrup.
  3. Pour the glaze over the chicken, ensuring every piece is thoroughly coated.
  4. Cover with the lid and set the slow cooker to Low for 6 hours or High for 3 hours until the chicken is tender.
  5. Using two forks, shred the chicken directly in the pot and stir for 1-2 minutes to allow the meat to absorb the sauce.
  6. Brush the insides of the brioche buns with melted butter and toast in a skillet until golden brown.
  7. Pile the hot honey shredded chicken onto the toasted bottom bun, top with dill pickles and shredded cabbage slaw, and close the sandwich.