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Place chicken in slow cooker and add vinegar, 2 tablespoons water, basil, garlic powder, onion powder, parsley, salt, oregano, and black pepper on top.
Cook in a 3-4 quart slow cooker, on high for 4-5 hours or on low for 6-8 hours. If using a larger 5-6 quart slow cooker, cook on low for about 6 hours. (See note.)
Just before serving, shred chicken (with two forks) and stir back into remaining liquid in bottom of slow cooker, to incorporate.
Meanwhile, combine hummus and 3 tablespoons water to make dressing, stirring or whisking until smooth. (You can adjust the exact amount of water slightly, depending on the thickness of your brand of hummus and how thick you'd like your dressing.)
Serve chicken in flatbreads, allowing everyone to select toppings and drizzle with hummus dressing, as desired.