In a small bowl mix paprika, garlic powder salt, brown sugar, oregano and mix until combined

Add sliced onions to slow cooker and place the chicken on top. Sprinkle the seasonings on the chicken. Pour bbq sauce over the chicken.

Cover and cook on high 3-4 hours or low 5-6 hours.

In a small bowl add the mayo, chipotle, and lime juice whisk until combined and set aside.

In a medium bowl add the cabbage, and cilantro add the dressing to the slaw and mix until combined. Add salt and pepper to taste.

Remove chicken to a cutting board and shred with two forks. Place chicken back into slow cooker and stir to coat with the sauce.

Spread the softened butter over the buns. Heat a skillet or griddle to medium high heat, add the buns butter side down into the skillet. Cook 2-3 minutes or until golden brown.

**To thicken the sauce add 1 tablespoon cornstarch to 3 tablespoon water whisk until it becomes a paste. Add into the shredded chicken and sauce, mix and let set 15 minutes to thicken.

**You will have left over chipotle from the can. Freezes perfectly in freezer bags for later use.