Step 1

Using a large bowl, add all coleslaw ingredients; toss until well combined.

Step 2

Cover and refrigerate for at least 1 hour. (Tip: Refrigerating overnight will allow flavors to meld better.)

Step 3

Using a medium bowl, add water, apple cider vinegar, brown sugar, red pepper flakes, salt and pepper; stir until well combined.

Step 4

Place chicken in a standard size slow cooker. Pour vinegar mixture on top. Cover and cook on low for 4-5 hours, or until chicken can be easily shredded with 2 forks.

Step 5

Remove chicken and place on a large plate or cutting board; shred using 2 forks.

Step 6

Discard all but ½ cup of cooking liquid from slow cooker. Return shredded chicken to slow cooker and stir in reserved cooking liquid.

Step 7

To serve, place shredded chicken on buns and top with prepared coleslaw.