Combine all of the seasons from the cayenne pepper to the basil to form a rub.

Rub mixture over the chicken.

Place chicken into a large Dutch oven over low heat.

Add remaining ingredients except the bread, plus any remaining rub.

Cover and cook 5-7 hours, stirring occasionally, until the chicken can be shredded with a fork.

Carefully remove the chicken and shred with a fork.

Use an immersion blender to blend the sauce left in the Dutch oven. Alternatively, pour the sauce into a counter top blender and puree, being careful not to burn yourself with the hot liquid.

Return shredded chicken to the pot.

Lightly toast the bread.

Cut in half lengthwise and top with the meat mixture.

Cut in halves and serve.