2-3 tablespoons sriracha, depending how spicy you want it
1 teaspoon sugar
Large pinch Kosher salt
Spray slow cooker with nonstick cooking spray. Add chicken, Dr Pepper, onion powder, and garlic powder. Cook on low for approximately 8 hours, until chicken is very tender and shreds easily with a fork.
Shred chicken into bite-sized pieces and pour in 1 1/2 cups BBQ sauce. Stir to combine, and cook on low for 30-60 minutes more to allow flavors to meld. Taste and add remaining 1/2 cup BBQ sauce if desired.
Top slider buns with chicken, avocado, pickled onions, and sriracha mayo. Top with a couple potato chips if desired. Devour.
for the Sriracha Mayo
Combine all ingredients in a bowl. Let sit at least 30 minutes before serving to allow flavors to meld. Can be refrigerated for up to a week.
*amount of sliders depends upon how big your slider buns are and how much meat people pile on the buns.