Place chicken in the slow cooker and cover with BBQ sauce and the ½ cup of chicken broth. Cook on low for 4 hours or high for about 2 hours (check your slow cooker for accurate cook times.)
Mix up the cool up the cool dip and store in the fridge till you need it.
While the chicken cooks, you can also make the dressing for the slaw. Don't toss the cabbage in the dressing until when you've shredded the chicken (the dressing causes the slaw to get soft after a while.)
When chicken is done, shred with 2 forks.
Heat tortillas as directed. Usually can safely wrap in tinfoil and heat for 5-7 mins in 350F oven.
When tortillas are heated, remove from oven and assemble tacos: Put a small amount of chicken and slaw on each one.
Top with cilantro, fresh lime juice and a spoonful of the cool dip. Serve warm.