Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp apple cider vinegar
  • 1.5 cups BBQ sauce, divided
  • 12 count Hawaiian sweet rolls
  • 9 slices Colby Jack cheese
  • 0.5 small red onion, shaved paper-thin
  • 12 pickle chips
  • 4 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 1 tsp dried parsley or everything bagel seasoning

Instructions:

  1. Season chicken thighs with paprika and garlic powder. Place in a slow cooker with apple cider vinegar and 1 cup of BBQ sauce. Cover and cook on LOW for 4 hours until meat is tender enough to shred with a fork.
  2. Remove the chicken from the slow cooker and shred in a large bowl. Discard excess cooking liquid. Toss the shredded meat with the remaining 1/2 cup of fresh BBQ sauce for a bold flavor.
  3. Preheat oven to 350°F (175°C). Slice the entire pack of Hawaiian rolls in half horizontally and place the bottom half in a 9x13 inch baking dish.
  4. Layer the cheese slices across the bottom buns. Evenly distribute the shredded BBQ chicken over the cheese, followed by the shaved red onions and pickle chips.
  5. Place the top bun half over the fillings. In a small bowl, whisk together melted butter, honey, and dried parsley. Brush the glaze generously over the tops of the rolls.
  6. Bake for 15 minutes, covered with foil, then uncover and bake for another 5 minutes until the cheese is completely melted and the bun tops have formed a golden, shattering crust.