Add all of the ingredients to a slow cooker. Cook on high for 1 and 1/2 to 2 hours or low for 3 to 3 and 1/2 hours, until chicken is done.
Shred the chicken with forks or in a stand mixer fitted with the paddle attachment. Serve warm on a bun with coleslaw and dill pickle chips. Store leftovers covered tightly in the refrigerator up to 5 days. Chicken freezes well, up to 3 months. Thaw in refrigerator overnight and reheat as necessary.