1. To make the chicken use an oven safe heavy bottom pot like a Dutch oven or enamel covered Dutch oven. If you don’t have either, a glass 9 by13 pan works great tightly covered with foil.
2. Preheat your oven to 350 degrees.
3. Sauté the chicken thighs and onions in the olive oil. Season with salt & pepper add the garlic. Turn the heat off and mix up the BBQ sauce. Pour the BBQ over the chicken and onions along with the chicken stock.
Cover tightly and bake for about 1 hour and 30 minutes. You want the chicken to be fall apart tender. Using two forks shred the chicken and allow it to sit in the sauce in the pot while you mix up the coleslaw.
4. In a large mixing bowl combine all the ingredients for the coleslaw. The longer the slaw sits the more the flavors will marry, and the cabbage will wilt. Feel free to do this even a day in advance or before the chicken for a softer texture.
5. Toast up the brioche buns if you’d like a little extra texture. Nothing better than a toasty buttery bun! Simply lay the buns on a baking sheet and brush with a little melted butter or olive oil, bake for 6-8 minutes to brown them up.
To serve pile a little chicken and slaw on a bun and serve alongside steamed broccoli or side salad (macaroni, potato, green) for a complete meal! Crunchy kettle cooked potato chips make this a great picnic take along dish as well.