1. Spray the inside of a 4- to 6-quart crockpot with nonstick cooking spray or line with a slow cooker liner.

2. Place the chicken breasts or thighs in a single layer in the bottom of the crockpot.

3. In a mixing bowl, combine barbecue sauce, brown sugar, apple cider vinegar, onion powder, garlic powder, smoked paprika, salt, and pepper.

4. Pour the sauce mixture over the chicken, turning each piece to coat evenly.

5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken reaches 165°F and is fork-tender.

6. Transfer the cooked chicken to a large bowl and shred with two forks or shredding claws.

7. Return shredded chicken to the crockpot, stir to coat with sauce, and switch the cooker to the warm setting.

8. Lightly butter and toast the slider buns on a skillet or baking sheet until golden.

9. Pile a generous portion of shredded chicken onto each bottom bun and drizzle with extra barbecue sauce if desired.

10. Top with coleslaw or pickles, close the sliders, and serve immediately or keep warm in the crockpot.