Fry the bacon over medium-high heat until it reaches a crisp texture, then drain the strips on a paper towel.

Retain approximately 2 tablespoons of bacon drippings in the skillet, then introduce the sliced onions and salt; cook until softened.

Transfer the sautéed onions to the base of a 6-quart slow cooker.

Once the frying pan has cooled slightly, deglaze it by carefully adding the water, scraping up any browned bits from the bacon and onion, and pour this flavorful liquid into the slow cooker.

Place the chicken breasts into the cooker, add the barbecue sauce, and stir to combine. Cover and cook on low for 7–8 hours or on high for 4–5 hours until the chicken is fully tender.

Using two forks, shred the chicken directly in the slow cooker and fold in half of the cooked bacon. Pile the shredded chicken mixture onto the slider buns and garnish with the reserved bacon before serving.