Place chicken in the bottom of a slow cooker, add water, and sprinkle with onion salt. Cover and cook on low for 4 hours.
Cooking the Chicken in the Pressure Cooker:
Place chicken in the bottom of pressure cooker, add water, and sprinkle with onion salt. Cover, set knob to "seal" and cook on high pressure for 10 minutes plus a 5 minute natural release, followed by a quick release.
For assembling:
Shred chicken and mix with the buffalo wing sauce.
Mix green onions with coleslaw.
Place the saucy chicken on each bun along with some coleslaw mix, blue cheese dressing, and crumbles. Close and serve immediately.