Place the chicken breasts in a slow cooker. Add the BBQ sauce, garlic powder, onion powder, salt, and black pepper. Stir to combine, ensuring the chicken is well coated with the sauce.

Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and easily shredded with a fork.

Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining sauce.

Preheat your oven to 350°F (175°C).

Slice the slider buns in half and place them on a baking sheet. Brush the tops with olive oil to help them toast nicely.

Toast the buns in the preheated oven for about 5-7 minutes, or until they are lightly golden.

Remove the toasted buns from the oven. On the bottom half of each bun, place a generous amount of the BBQ shredded chicken.

Top the chicken with a spoonful of coleslaw for crunch and freshness.

If desired, add sliced pickles and drizzle with extra BBQ sauce.

Cover with the top half of the bun and serve immediately.