Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 ½ cups (360ml) BBQ sauce
  • 1/4 cup (60ml) apple cider vinegar
  • 1 tablespoon brown sugar, packed (15g)
  • 1 teaspoon smoked paprika (5g)
  • 1/2 teaspoon garlic powder (2.5g)
  • 1/4 teaspoon black pepper (1.25g)
  • 12 Hawaiian sweet rolls
  • 1/4 cup (60g) butter, melted
  • 1 tablespoon Everything Bagel Seasoning (optional)

Instructions:

  1. Place chicken breasts in the slow cooker.
  2. In a small bowl, combine BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, and black pepper. Whisk until well combined.
  3. Pour the BBQ sauce mixture over the chicken breasts, ensuring they are fully coated.
  4. Cover and cook on low for 4-6 hours, or until the chicken is easily shredded with two forks. Internal temperature should reach 165°F (74°C).
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it in the remaining sauce.
  6. Slice the Hawaiian rolls in half horizontally.
  7. Pile the shredded BBQ chicken onto the bottom half of the rolls.
  8. Brush the tops of the rolls with melted butter, then sprinkle with Everything Bagel Seasoning (if using).
  9. For warm, slightly crispy sliders, bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the tops are lightly golden brown. Alternatively, just serve 'em right away!
  10. Serve immediately.