• Measure in 1 cup ketchup, ½ cup unsalted chicken stock, melted 4 tablespoons salted butter, 3 tablespoons apple cider vinegar, 3 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon hot sauce, 1 tablespoon dijon mustard, 1 ½ teaspoons onion powder, 1 ½ teaspoons garlic powder and ½ teaspoon kosher salt into the basin of a slow cooker. Whisk together until smooth.
• Nestle the 4 large chicken breasts into the sauce.
• Cook the chicken on LOW for at least six hours. (You can open the slow cooker up occasionally to shred the chicken and see how it's cooking, though you certainly don't have to do this.)
• When the chicken has cooked through in the sauce, prepare the coleslaw.

Make the coleslaw

• In a large mixing bowl, combine the 3 tablespoons plain Greek yogurt, 3 tablespoons honey, 4 tablespoons dijon mustard, 2 ½ tablespoons BBQ sauce, 2 tablespoons apple cider vinegar and ¾ teaspoon celery seed. Whisk together until smooth.
• When ready to serve, brush the buns with additional salted butter and toast on a griddle or in a toaster oven.
• Toss 16 oz. shredded green cabbage and carrot coleslaw into the mustard mixture. (The cabbage will become wilty in the mustard sauce, so don't toss the coleslaw until it's time to serve! We keep ours separate in the fridge and will just throw in the amount needed.)
• Layer the chicken and slaw on the toasted buns. Serve warm, and enjoy with your favorite barbecue side dishes.