Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup BBQ sauce
  • 1/4 cup apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 pack (12 count) Hawaiian sweet rolls
  • 4 tbsp unsalted butter, melted
  • 1/2 tsp garlic salt
  • 6 slices Provolone or Pepper Jack cheese

Instructions:

  1. Place the chicken thighs in the bottom of the crockpot. In a small bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, garlic powder, paprika, salt, and pepper. Pour the mixture over the chicken, ensuring every piece is coated. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  2. Remove the chicken thighs to a plate. Use two forks to pull the meat apart into bite-sized shreds. Return the shredded chicken to the slow cooker and toss it with the remaining mahogany-colored juices for 10 minutes on the 'Warm' setting.
  3. Preheat your oven to 350°F (175°C). Slice the entire pack of Hawaiian rolls in half horizontally. Place the bottom half on a baking sheet and layer with cheese slices, then pile on the BBQ chicken. Top with the other half of the rolls.
  4. Brush the tops of the rolls with melted butter mixed with garlic salt. Bake for 10-12 minutes until the tops are golden brown.