Shredded Applesauce Chicken Sliders with Brussels Sprouts Apple Slaw

Make the Sauce + Cook the Chicken
2 In the base of the slow cooker, combine the applesauce, apple cider vinegar, Worcestershire sauce, maple syrup, hot sauce, garlic powder, cinnamon and salt. Whisk until combined.
3 Add the chicken to the slow cooker, cover and turn on LOW.
4 Cook for 4-5 hours, or until the chicken is pull-apart tender.
5 When the chicken is done, remove from the slow cooker, and shred using a fork.
6 Pour the juices into a saucepan. Heat over high heat on the stovetop.
7 In a small bowl, measure out a few tablespoons of the sauce. Add the cornstarch, and whisk until smooth.
8 Pour the cornstarch mixture into the saucepan, and simmer for 15 minutes, or until the sauce has thickened to the consistency of a barbecue sauce.
9 Remove from the heat, pour into a mason jar, and set aside for later.
Make the Slaw
12 Using a very sharp knife or a mandoline, shred the Brussels sprouts and apple.
13 In a large glass bowl, measure out the Greek yogurt, apple juice and maple syrup. Whisk together, then season with salt, pepper and celery seed.
14 Add the Brussels sprouts and apples into the sauce, and toss with tongs until everything is coated.
Prepare the Sliders
17 Toast the slider buns.
18 Layer some of the shredded chicken, then top with the chicken-apple sauce.
19 Add the slaw on top of the chicken.
20 Repeat as many times as necessary.
21 Serve immediately.