Place chicken, sliced onion, minced garlic, barbecue sauce, apple cider vinegar, brown sugar, and smoked paprika into slow cooker. Season with salt and pepper.

Cover and cook on low for 6–7 hours (or high for 3–4 hours), until chicken is fork-tender and sauce bubbles with rich, smoky aroma.

Remove cooked chicken onto a cutting board. Shred with two forks into juicy strands, ensuring every piece soaks up the vibrant, tangy sauce.

Return shredded chicken to slow cooker, stir well to coat each strand in sauce. Keep on warm setting for 10 minutes to meld flavors.

Preheat oven to 350°F. Arrange buns cut-side up on a baking sheet and toast for 5 minutes until golden brown and slightly crisp.

Pile generous portions of pulled chicken onto bottom buns, top with creamy coleslaw and pickles, then crown with bun tops for irresistible BBQ bite.