• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. • Pat chicken* dry with paper towels and season with salt and pepper. • In a medium bowl, whisk together BBQ sauce, brown sugar, garlic powder, half the vinegar (you’ll use the rest in Step 3), salt, and pepper.

• Place chicken in a 5- to 6-quart slow cooker; pour BBQ sauce mixture over top. Cook on high until cooked through and tender, 11/2 hours. • Once chicken has cooked for 11/2 hours, transfer to a large bowl. Using two forks, shred chicken. TIP: You can shred chicken directly in slow cooker, but be careful—it’s hot! • Return shredded chicken to slow cooker and stir to combine. Cover and cook for 30 minutes more. Taste and season with salt and pepper if desired.

• After returning chicken to slow cooker, cut potatoes into 1/4-inch-thick wedges; toss on a baking sheet (divide between two sheets for 8 servings) with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 8, roast on top and middle racks, swapping rack positions halfway through.) • In a second large bowl, combine coleslaw mix, carrots, mayonnaise, remaining vinegar, 1 tsp white sugar (2 tsp for 8), salt, and pepper.

• Toast buns until golden. • Divide saucy chicken between buns and top with as much slaw as you like. Serve with potato wedges and any remaining slaw on the side. Chicken is fully cooked when internal temperature reaches 165°.