Start with the chicken. Trim any extra fat, and place the chicken breasts into your slow cooker. It’s best if they’re not stacked too high; you want even cooking.

In a separate bowl, combine the brown sugar, grated onion (with the juice), apple cider vinegar, olive oil, and smoked paprika. Stir until it’s well-blended. This mixture will create an irresistible glaze for your chicken.

Pour the marinade over the chicken in the slow cooker. Make sure every piece is coated. The marinade is where all the magic happens, so take a moment to appreciate this step.

Next, drizzle in the BBQ sauce. Use a spatula to make sure the chicken is thoroughly covered. The BBQ sauce adds that lip-smacking flavor that’s essential for pulled chicken sandwiches.

Cover the slow cooker and set it to low for 6-8 hours or high for 4 hours. This is where patience is key. Allowing the chicken to cook slowly will make it incredibly tender.

When the time’s up, remove the chicken from the slow cooker. Use two forks to shred the meat into pieces. It should pull apart with little effort. If you’re feeling adventurous, you might want to dip the shreds back into the sauce for extra flavor.

Grab your favorite sandwich buns. Place a generous scoop of the pulled chicken on each bun, and top it off with coleslaw if you like some crunch. Serve and enjoy!