Ingredients
Method
- Season both sides of the chicken breasts with salt, pepper, and the chili powder, then lay them in the slow cooker. Pour the barbecue sauce over the top so the chicken is fully covered.
- Put the lid on and cook on high for 4 hours, or low for 6 to 8. It's done when the sauce is hot and bubbling and the thickest part of the chicken reaches 165 degrees F. A thermometer takes the guesswork out, since breasts vary in size and you don't want to slice into them to check.
- While the chicken cooks, heat the oven to 400 degrees F. Slice the Hawaiian rolls into slider buns, brush the cut sides with butter, and give them a light toast, about 8-10 minutes, until the tops turn glossy and golden and the buttered cut sides firm up. You're not after crunchy; the light toast on the buttered side just sets a barrier so the buns hold up to the saucy chicken while staying soft.
- Once the chicken is cooked through, shred it right in the pot with two forks and toss it around so every piece soaks up the sauce.
- Pile the saucy chicken onto the toasted buns and finish with pickles and onion if you like.
Notes
If the chicken looks too saucy or loose after shredding, leave the lid off and let it sit on warm for 10-15 minutes. It will thicken up and cling to the meat so the sliders don't fall apart.
Give the buttered cut sides of the rolls a light toast; it firms the surface just enough to keep the buns from getting soggy while they stay soft. Don't over-toast, as Hawaiian rolls can dry out and go hard.
Toast the buns separately rather than baking the whole tray assembled, which would soak the bottom buns through.
Assemble sliders right before serving, and store leftover chicken separately from the rolls.
Chicken thighs can be used for even juicier meat; check the temperature as the cook time may shift slightly.