Recipe by Jen Bates for Wyman's
Place all ingredients in a slow cooker and cook till your chicken registers and internal temperature of 160°F around 3-4 hours on high, or 6-7 hours on low.
When chicken is fully cooked, remove from the slow cooker and shred. Puree liquid that remains in the slow cooker with an immersion blender, or transfer to a regular blender to mix on high till smooth.
Serve on buns with and a thick slathering of sauce, plus any toppings of preference.