Slice onion into rounds and layer on the bottom of the slow cooker.

Rinse chicken breasts and place on top of the onions.

Pour the Brown Sugar & Cider Vinegar Simmer Sauce over the chicken.

Cover slow cooker and cook on High for 4 hours or Low for 8 hours.

Once the chicken is done cooking, transfer to a cutting board and allow to cool for 10 minutes.

While chicken is cooling, remove the onions from the slow cooker using a slotted spoon. Discard.

Shred chicken with two forks and transfer back into the slow cooker.

Add the Sweet Hickory Bbq Finishing Sauce to the shredded chicken and stir.

Cover and cook on high for 10-15 minutes.

Chop the pineapple, orange bell pepper and cabbage.

If the pineapple chunks are extra ripe and juicy, remove some of the excess juices with a paper towel.

Mix all ingredients together and place into the refrigerator until the Bbq Chicken is ready.

This slaw can also be made ahead of time.

Fill the slider buns with a generous helping of mouthwatering Hickory Bbq Chicken and top with some fresh Pineapple Pepper Slaw.