Ingredients:

  • 3 lbs boneless, skinless chicken thighs, trimmed
  • 1 cup reduced-sugar BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 36 Hawaiian sweet rolls
  • 3 tbsp unsalted butter, melted
  • 1 tbsp poppy seeds
  • 2 cups shredded cabbage mix
  • 1/4 cup Greek yogurt
  • 1 tbsp lemon juice

Instructions:

  1. Place the trimmed chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper.
  3. Pour the sauce mixture over the chicken, tossing to ensure every piece is evenly coated.
  4. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender enough to shred.
  5. Remove the chicken to a platter and shred into bite-sized strips using two forks.
  6. Return the shredded meat to the slow cooker juices and keep on 'Warm' for 10 minutes to allow the meat to absorb the sauce.
  7. Slice the Hawaiian rolls in half horizontally as one large slab, brush the tops with melted butter, and sprinkle with poppy seeds.
  8. Toast the rolls until caramelized, then assemble by placing the shredded chicken and a topping of cabbage mix tossed with Greek yogurt and lemon juice on the rolls.