Step 1: Prep Your Ingredients

• Trim 1 pound boneless, skinless chicken breasts.
• Measure 2 tablespoons and 1/3 cup Louisiana-style hot sauce.
• Measure 1/4 teaspoon pepper, 1/4 cup cubed butter, 1/4 cup honey.
• Gather 12 Hawaiian sweet rolls.
• Prep optional toppings: wash lettuce, slice tomato and red onion thinly, crumble blue cheese.
• Grease a 3-quart slow cooker with cooking spray.

Tip: Cube butter for easier melting; prep toppings in advance for quick assembly.

Step 2: Prep the Slow Cooker

1. Add Chicken: Place chicken breasts in the greased 3-quart slow cooker.
2. Season: Drizzle 2 tablespoons hot sauce over the chicken and sprinkle with 1/4 teaspoon pepper. Toss to coat evenly.

Tip: Ensure chicken is in a single layer for even cooking; rub sauce and pepper in for better flavor.

Step 3: Slow Cook

• Cook on Low: Cover and cook on Low for 3-4 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).

Tip: Check at 3 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.

Step 4: Shred the Chicken

1. Remove Chicken: Transfer chicken to a large bowl or cutting board using tongs.
2. Discard Juices: Pour out and discard the cooking juices from the slow cooker.
3. Shred: Shred chicken with two forks into bite-sized pieces.

Tip: Shred finely for easy slider filling; let chicken cool slightly for easier handling.

Step 5: Make the Sauce

1. Combine Ingredients: In a small saucepan, combine 1/4 cup cubed butter, 1/4 cup honey, and remaining 1/3 cup hot sauce.
2. Cook Sauce: Cook over medium heat, stirring constantly, until butter is melted and the sauce is well blended, about 2-3 minutes.

Tip: Stir continuously to prevent burning; remove from heat once smooth and combined.

Step 6: Combine and Heat

1. Mix Chicken and Sauce: Add shredded chicken to the saucepan (or pour sauce over chicken in a bowl). Stir until chicken is evenly coated.
2. Heat Through: Return mixture to the slow cooker (or keep in the saucepan) and heat on Low or medium-low for 5-10 minutes, stirring occasionally, until warmed through.

Tip: Toss thoroughly to coat; if using the slow cooker, use the “keep warm” setting for serving.

Step 7: Assemble and Serve

1. Warm Rolls: Warm 12 Hawaiian sweet rolls in a 300°F oven for 5 minutes or microwave wrapped in a damp towel for 20 seconds.
2. Add Filling: Slice rolls in half and spoon about 2-3 tablespoons of chicken mixture onto each roll bottom.
3. Add Toppings: Customize with lettuce leaves, sliced tomato, thinly sliced red onion, or crumbled blue cheese if desired.
4. Serve: Place roll tops on sliders and serve immediately on a platter.

Tip: Use a slotted spoon to avoid soggy rolls; serve with extra sauce on the side for dipping