Place chicken in a slow cooker with the ½ cup water and cook for 6-8 hours until fully cooked.
Remove chicken from the slow cooker and shred.
Remove liquid from slow cook and return chicken back to the slow cooker.
In a sauce pan, combine hot sauce, brown sugar, and water. Bring to a boil and boil for 2 minutes until sugar is completely dissolved.
Add the sauce to the chicken in the slow cooker and stir to combine.
Place coleslaw mix and celery together in a large bowl.
In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
Split open rolls and butter each half and place on a baking sheet.
Preheat oven to broil. Broil rolls until toasted.
Serve each roll topped with some of the chicken mixture and some of the slaw.