> 1/2 cup barbecue sauce
> 1/3 cup hoisin sauce
> 1/4 cup cider vinegar
> 1/4 cup low-sodium chicken broth
> 1 tbsp minced garlic
> 1 tsp ground ginger
> 2 1/2 lbs boneless, skinless chicken breasts
> 1 (5 oz) pkg slaw mix
> 1/4 cup sesame ginger dressing
> 6 hamburger buns
In the bowl of a 4- or 5-quart slow cooker, combine the barbecue sauce, hoisin, vinegar, broth, garlic, and ginger.
Season chicken with salt and pepper. Add to bowl and toss chicken to coat with sauce. Cover and cook on low 4 hours or high 2 hours.
Toss the slaw with the dressing and refrigerate until ready to serve.
Using a slotted spoon, transfer chicken to a large bowl. Shred meat with 2 forks. Add cooking liquid from the slow cooker, stirring to combine. Serve on the buns, topped with slaw.