Place the chicken in the bottom of your slow cooker and cover with broth. Cook on high for 2 hours, or low for 4 hours. Chicken is ready when it reaches an internal temperature of 165 degrees F.
When the chicken is done, use two forks to pull the chicken apart. Place the pulled chicken in the fridge to let cool.
In a large bowl, add the green cabbage, red cabbage, carrots, and cooled chicken, and stir to combine.
In a food processor or blender, combine the remaining ingredients and pulse until well combined.
Pour the mixture over the vegetables and chicken and toss to coat evenly.
Cover and store in the fridge for at least one hour. I recommend to let it sit overnight to really get the flavors intensified.
