Ingredients:

  • 3 lbs boneless skinless chicken thighs
  • 1 cup BBQ sauce
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 packs Hawaiian slider rolls
  • 4 tbsp unsalted butter, melted
  • 1 tbsp poppy seeds
  • 1 tsp garlic powder

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, honey, smoked paprika, garlic powder, salt, and pepper.
  3. Pour the sauce mixture over the chicken, ensuring every piece is well-coated.
  4. Cover and cook on Low for 7 hours (or High for 4 hours) until the chicken is tender and registers 165°F (74°C) internally.
  5. Carefully remove the chicken from the crockpot and place it in a mixing bowl.
  6. Use two forks or a hand mixer to shred the meat into bite-sized pieces.
  7. Pour the remaining cooking liquid from the crockpot back over the shredded meat.
  8. Toss until the meat is velvety and the sauce is evenly distributed.
  9. Preheat your oven to 350°F (175°C).
  10. Slice the entire slab of Hawaiian rolls in half horizontally to create one large top and one large bottom.
  11. Place the bottom half on a baking sheet and pile the shredded chicken evenly across the bread.
  12. Place the top half of the rolls over the chicken.
  13. Mix melted butter, poppy seeds, and garlic powder; brush this generously over the top crust.