Yield: 4 servings (3 points per serving for blue and purple, 7 points for green)
Add the coleslaw to a mixing bowl.
In a separate bowl mix together the mayonnaise, apple cider vinegar, Splenda, celery seeds, salt and pepper.
Add half of the dressing mixture to the coleslaw and stir together. Add the remaining dressing and stir again. Cover and place in the fridge until you're ready to use it.
Add the chicken broth and chicken to the Instant Pot. Add the garlic powder, salt and pepper.
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 8 minutes.
When the time is up let the pressure manually release for 5 minutes, then release the pressure and remove the lid.
Remove the chicken from the Instant Pot and shred it. Add the BBQ sauce and mix together.
Add the chicken, garlic powder, salt, pepper and chicken broth to the slow cooker. Cook on high 4 hours, or low 6 hours.
Remove chicken from the slow cooker and shred. Stir in the BBQ sauce.
Divide the chicken, coleslaw and corn into four bowls and serve.