Barbeque Pulled Chicken Sliders with Creamy Cabbage Slaw

Directions

1. Bring a large pot up to a gentle boil by combining broth, white wine vinegar, brown sugar, and the spices; whisk or stir until everything is blended.
2. In a medium bowl, whisk together mayonnaise, a splash of vinegar, a pinch of sugar, salt, and pepper to form a dressing; set it aside.
3. Add the chicken thighs to the pot and cover; poach until cooked through, about 12–15 minutes.
4. Wash and dry all produce; trim carrot ends, peel and grate the carrots, and trim and slice the green onions into ¼-inch pieces.
5. In the dressing bowl, add the grated carrots and sliced onions, then toss to coat.
6. Trim the cabbage, halve it lengthwise, then finely shred it and add to the carrot-onion mix; toss until the slaw is well coated.
7. When the chicken is cooked, transfer it to a plate and keep the poaching liquid; increase heat to medium-high and stir in ketchup, simmering until the liquid reduces by half and thickens to coat a spoon, about 4–5 minutes.
8. Shred the chicken with two forks, then return it to the pot and stir to coat with the sauce.
9. Halve the buns crosswise and place them cut-side up on a baking sheet; toast in the oven for 1–2 minutes until lightly browned.
10. To serve, place a portion of the chicken on each bottom bun, top with a hearty amount of slaw, cover with the top bun, and serve with any remaining slaw on the side.