In a large bowl, combine the first nine ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until tender, 3-4 hours.
Remove chicken; shred with two forks. Return chicken to slow cooker; heat through. Serve on buns with bacon and lettuce.Freeze option: Freeze cooled, cooked chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
