1-First: season the 3 pounds of boneless skinless chicken thighs with salt and black pepper for a simple yet effective flavor base.

2-Next: heat 1 tablespoon of vegetable oil in a skillet and sear the chicken until it’s lightly browned, which helps lock in juices.

3-In the same pan, cook the 1 chopped onion along with 1/2 teaspoon each of smoked paprika, chili powder, dry mustard powder, and ground cayenne pepper until the onion softens and the spices release their aroma.

4-Mix up the sauce by combining 1 cup ketchup, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1/4 cup apple cider vinegar, 1/4 cup water, and a bit of salt in a bowl.

5-Add the seared chicken and cooked onion to your slow cooker, then pour in the sauce mixture.

6-Cover and cook on HIGH for 4 hours or LOW for 8 hours resist the urge to open the lid for the best results.

7-Once done, remove the chicken, shred it with forks, and mix it back into the sauce for that classic pulled texture.

8-To finish, warm your 24 potato or mini ciabatta rolls for a soft, inviting base that enhances the sliders’ appeal.

9-Scoop about 2 tablespoons of the sauced pulled chicken onto each roll and top with 3 cups of coleslaw for a refreshing contrast.