Juicy and succulent shredded chicken topped with a tangy and crunchy coleslaw. Follow directions to make it gluten free and cook according to the direction that best fit your time frame.
Combine the vinegar through honey in a large bowl and whisk everything together until the honey is dissolved into the liquids. Add the raisins & coleslaw into the dressing and toss until covered thoroughly. Cover the coleslaw and refrigerate until serving the sandwiches.
In a small mixing bowl combine the soy sauce through red pepper flakes (if using) and whisk until the tomato paste is dissolved. Add the chicken to the crockpot and pour the marinade over. Cook on low for 8 hours or cook on high for 2 hours and then on low for 2 hours.
Assemble the sandwiches:
Toast the buns and then scoop the chicken on the bottom bun and top with coleslaw and the other bun. Serve hot!
Notes
To double or triple this recipe, just double or triple the ingredients and cook the chicken 1 hour longer on low if doubling and 2 hours longer on low if tripling.
Leftovers store well in the fridge covered for 3-5 days and covered in the freezer for 2-3 months.