Place the chicken breasts in the bottom of your slow cooker.

In a mixing bowl, combine BBQ sauce, chicken broth or water, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well.

Pour the BBQ sauce mixture over the chicken breasts in the slow cooker. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.

Once cooked, shred the chicken using two forks and mix it back into the sauce in the slow cooker.

Place the sliced cabbage in a large bowl and cover with 4 cups of hot water and a pinch of salt. Let it soak for 30 minutes to soften.

In a separate bowl, add the thinly sliced red onion and pour 1 cup of vinegar over it. Let it soak for at least 30 minutes to pickle.

Drain the cabbage and squeeze out excess water. Add the drained pickled onions. Toss the slaw with a drizzle of olive oil, a splash of vinegar, salt, and pepper to taste.

Toast your burger buns if desired.

Place a generous amount of BBQ pulled chicken on the bottom bun. Top with a scoop of the tangy cabbage slaw. Finish with the top bun and serve immediately.

Serve these delicious sandwiches with a side of your choice, like fries or a simple salad.