Start by placing your boneless, skinless chicken breasts and thighs into the crockpot. Cover and set it to low for 6-8 hours or high for 3-4 hours.

In a separate bowl, combine your ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Whisk until well blended.

Once the chicken is cooked, remove it from the crockpot and pour the BBQ sauce into the remaining juices, stirring gently. Shred the chicken and return it to the sauce mix.

Cover the crockpot again and let the shredded BBQ chicken simmer in the sauce for an additional 30 minutes.

Prep your serving options by laying out buns or tortillas and coleslaw ready for serving.

Serve the BBQ chicken on warm buns or tortillas, topping with coleslaw and reserved BBQ sauce if desired.