In a well-equipped slow cooker, place the boneless skinless chicken breasts at the bottom. Pour in the BBQ sauce, apple cider vinegar, minced garlic, and sprinkle kosher salt over the chicken. Set the slow cooker to high for 3-4 hours or low for 6-8 hours, ensuring the chicken cooks until it reaches a tender, shreddable consistency.

While the chicken cooks, grab a medium bowl and combine the thinly sliced cabbage, minced apple, chopped cilantro, honey or maple syrup, extra apple cider vinegar, and salt. Mix until all the ingredients are well combined.

Once the cooking time is up, check that the chicken is fully cooked and tender. Using two forks or a hand mixer, shred the chicken right in the slow cooker, mixing it well with the BBQ sauce.

As the chicken shreds, toast your burger buns in a toaster or on a hot skillet until they’re golden brown.

Once the buns are toasted, place a generous portion of the shredded chicken onto the bottom half of each bun, followed by extra BBQ sauce, then top it with a scoop of the prepared apple cabbage slaw.

Carefully place the top half of the buns over the slaw and chicken, and your fabulous sandwiches are ready to serve!