Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 cup BBQ sauce
  • 1/4 cup apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pack (12 count) Hawaiian sweet rolls
  • 8 oz sliced Monterey Jack or Havarti cheese
  • 3 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 1 tsp dried parsley

Instructions:

  1. Place chicken thighs in the crock pot with BBQ sauce, vinegar, and spices. Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the meat pulls apart effortlessly.
  2. Remove chicken and shred with two forks. Return the meat to the pot to simmer in the remaining juices for 10 minutes to concentrate the flavor.
  3. Slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in a 9x13 inch baking dish.
  4. Lay slices of cheese across the bottom buns to cover the surface entirely.
  5. Spoon the BBQ chicken evenly over the cheese, pressing down slightly to ensure a level surface.
  6. Place the top half of the rolls over the chicken.
  7. Mix melted butter and honey. Brush the tops of the rolls generously until they glisten.
  8. Bake at 350°F (175°C) for 12 minutes.
  9. Remove foil (if used) and bake for another 3–5 minutes until the buns are golden-brown and the cheese is bubbling.