Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1.5 cups BBQ sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 36 Hawaiian slider rolls
  • 4 tbsp unsalted butter
  • 0.5 tsp garlic salt

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, garlic powder, onion powder, salt, and pepper. Pour the mixture over the chicken, tossing slightly to ensure every piece is coated. Cover and cook on Low for 6 to 8 hours (or High for 3 to 4 hours) until the chicken is tender enough to fall apart with a fork.
  2. Remove the chicken thighs to a large bowl or cutting board. Using two forks, shred the meat into bite-sized pieces. Pour the remaining thickened sauce from the crockpot over the shredded meat and toss until the chicken is fully enveloped in a glossy, deep-red glaze.
  3. Preheat your oven to 350°F (175°C). Slice the entire slab of slider rolls in half horizontally to create one large top and one large bottom. Place the bottom half on a baking sheet and pile the BBQ chicken evenly across the bread. Top with the other half of the rolls. Brush the tops generously with melted butter mixed with garlic salt. Bake for 10-12 minutes until the buns are golden brown. Slice into individual sliders and serve.