Combine the fully cooked chicken, barbecue sauce and broth in a saucepan over medium heat.

Cover and cook for 6 to 8 minutes, stirring twice, until the chicken reaches 165°F.

Toss the cabbage and carrot with the vinegar, vegetable oil and sugar until the cabbage begins to soften.

Toast the potato buns cut-side down in a dry skillet for 1 minute.

Divide the hot barbecue chicken among the buns and top each with one-fourth of the vinegar slaw.