• Place the turkey breasts into a crock pot or slow cooker.
• In a large mixing bowl, mix together the barbecue sauce, onions, peaches and chipotle peppers until well combined.
• Pour the sauce over the turkey pieces and turn to coat well.
• Cook on low for 8 hours or until meat is fork tender.
• Remove the turkey from the sauce, and with an immersion blender, blend the sauce until it is fairly smooth.
• Let the turkey cool a bit and remove the meat from the bones. Shred the meat with 2 forks, and place it back into the sauce.
• Cover the crockpot and let the turkey simmer while you prepare the slaw.

For the slaw:

• Combine the carrots, cabbage and scallions in a large bowl.
• Combine the Greek yogurt, vinegar, honey, mustard, salt and pepper in a measuring cup, and stir well to combine.
• Pour the dressing over the vegetables, and toss to combine.
• Let the slaw sit in the refrigerator for at least 30 minutes for the flavors to combine.
• Serve the pulled turkey on slider buns, topped with a scoop of slaw.