Place the chicken in the bottom of the slow cooker. In a small bowl, whisk together the broth and dressing mix. Pour over the chicken. Sprinkle the bacon bits over the top.

Cook on low for 6-8 hours or on high for 4-5 hours. Shred the chicken once cooked.

While the chicken is cooking, toss the coleslaw mix with enough ranch dressing to lightly coat. Refrigerate until ready to serve.

Serve the shredded chicken on rolls, topped with ranch slaw.