BBQ Chicken Sandwiches with Jalapeño Slaw

1. For the BBQ Chicken: Place chicken breast in a slow cooker. Season with salt and pepper. Add Italian dressing and your favorite BBQ sauce. Cook until finished, then shred the chicken with two forks.
2. For the Jalapeño Slaw: While the chicken cooks, prepare the slaw. In a bowl, combine 1/2 cup whole milk, 1/2 cup mayonnaise, 1 teaspoon white vinegar, 1 tablespoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper to make the dressing. Thinly slice 1/2 head of green cabbage and 1/2 head of purple cabbage. Halve one whole jalapeño lengthwise, remove seeds (optional), and thinly slice it. Roughly chop 2 cups of cilantro leaves. In a large bowl, combine the sliced cabbages, sliced jalapeño, and chopped cilantro. Pour the prepared dressing over the vegetables and toss to combine. Place the slaw in the refrigerator until ready to use.
3. Toast the Buns: Butter the brioche buns and toast them on a griddle pan until golden brown and toasty. Be careful not to burn them as they cook quickly.
4. Assemble the Sandwiches: Take your toasted buns and generously add the shredded BBQ chicken. Top with a spoonful of the jalapeño slaw.
5. Serve: Wrap the assembled sandwiches in foil or parchment paper if serving to go. Enjoy!