Place the chicken in a slow cooker. In a large bowl, combine the raspberry jam, adobo sauce, jalapeno, apple cider vinegar and lemon juice. Pour the jam mixture over the chicken. Cover the slow cooker and cook on low 3-5 hours, until the chicken is tender and cooked through, but not dry.

Turn off the slow cooker, transfer the chicken to a plate, and use two forks to shred it.

Pour the sauce left at the bottom of the slow cooker into a medium saucepan. You can strain it if desired.

Put the shredded chicken back into the slow cooker. Add salt and pepper to taste and then cover the slow cooker to keep the chicken warm.

Taste the raspberry chipoltle sauce and see if you want to adjust the flavors. For more sweetness, add some honey. For more spice and a more smoky flavor, add more adobo sauce. For even more spice, add some minced jalapeno.

In a small bowl, mix the cornstarch and water until smooth. Meanwhile, place the pan of sauce on the stove over medium-high heat and bring to a boil. Slowly pour in the cornstarch slurry while whisking the sauce constantly.

Reduce the heat to a simmer and cook for 1-2 minutes, stirring constantly, until sauce is thick and glossy.

Pour the desired amount of sauce over the chicken in the slow cooker and stir to combine.

Serve atop slider buns topped with the slices of cheese and with additional sauce drizzled over the top or used as a dipping sauce.