Place the chicken breasts into the Crockpot, spacing them evenly.
Pour the chicken broth over the chicken, then sprinkle with onion powder and garlic powder for added flavor.
Drizzle the smoky BBQ sauce evenly over the chicken breasts, ensuring they’re well covered.
Cover the Crockpot with the lid and set to low. Cook for 4 hours until the chicken is tender and easily shredded.
Once cooking is complete, remove the chicken breasts and transfer them to a large bowl.
Use two forks to shred the chicken into thin, juicy strands, watching it turn silky and moist.
Return the shredded chicken to the slow cooker and mix it well to absorb the remaining juices and sauce, creating a sticky, flavorful filling.
Toast the hamburger buns lightly if desired, then spoon generous amounts of the shredded chicken onto the bottom halves.
Add optional toppings such as pickles, coleslaw, or cheese for extra texture and flavor, then cap with the top buns.
Serve the sliders warm, with the sticky, flavorful chicken pulling apart easily with each bite—perfect for casual gatherings or a cozy dinner.
