1
Add the chicken, buffalo sauce and seasonings to a slow cooker and toss to coat the chicken.
2
Cover and cook on high for 3-4 hours or low 6-7 hours.
3
To make the slaw, start by finely chopping the green onion and cilantro. Dice the pickles.
4
Whisk together the ingredients for the dill pickle slaw dressing, then stir in the chopped green onion, cilantro and pickles.
5
Add the coleslaw mix and toss to coat. Cover the bowl and place in the fridge until ready to eat.
6
Once the chicken is cooked through, shred with two forks and toss in the sauce.
7
Warm tortillas in the microwave or in a hot skillet, then fill with the shredded buffalo chicken and slaw.