Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup BBQ sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 pack (12 count) Hawaiian rolls
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Place the chicken thighs in the slow cooker.
  2. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, garlic powder, smoked paprika, salt, and black pepper. Pour the mixture over the chicken, tossing to ensure every piece is coated.
  3. Cover and cook on Low for 6 hours or High for 3 hours until the meat is tender and yields easily to a fork.
  4. Remove the chicken to a platter and shred the meat into bite-sized strips using two forks.
  5. Return the shredded meat to the slow cooker and stir into the remaining juices; let sit for 10 minutes to absorb the sauce.
  6. Preheat oven to 350°F (175°C). Slice the slab of Hawaiian rolls in half horizontally.
  7. Brush the cut sides of the rolls with melted butter and bake for 3–5 minutes until golden brown.
  8. Spoon the BBQ chicken onto the bottom buns and press the top buns back on.