1. Prepare and Cook Chicken in Slow Cooker:

• Place the boneless, skinless chicken breast halves into a 3-quart slow cooker.
• Pour the 2 tablespoons of Louisiana-style hot sauce over the chicken.
• Sprinkle evenly with the 1/4 teaspoon of pepper.
• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 3-4 hours (or on HIGH for 1.5-2.5 hours, though LOW is gentler for breasts), until the chicken is very tender and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

2. Shred Chicken:

• Once the chicken is cooked and tender, carefully remove the chicken breasts from the slow cooker and place them on a clean cutting board or large plate.
• Discard the cooking juices remaining in the slow cooker.
• When the chicken is cool enough to handle, use two forks to shred the meat into bite-sized pieces.

3. Make Honey Buffalo Butter Sauce and Combine:

• In a small saucepan, combine the 1/4 cup of cubed butter, 1/4 cup of honey, and the remaining 1/3 cup of Louisiana-style hot sauce.
• Place the saucepan over medium heat. Cook and stir until the butter is completely melted and the sauce is smooth and well blended. Bring it just to a gentle simmer.
• Add the shredded cooked chicken to the saucepan with the honey-Buffalo butter sauce.
• Stir well to ensure all the shredded chicken is evenly coated with the sauce. Let it heat through gently for a minute or two.

4. Assemble and Serve Sliders:

• While the chicken heats in the sauce, warm your split Hawaiian sweet rolls if you haven’t already (briefly in a low oven, toaster, or microwave).
• To assemble, spoon a generous portion of the warm, saucy Buffalo chicken mixture onto the bottom half of each warmed Hawaiian sweet roll.
• If desired, add optional toppings such as lettuce leaves, sliced tomato, thinly sliced red onion, and/or crumbled blue cheese.
• Place the top half of the roll over the filling.
• Serve the Slow Cooker Buffalo Chicken Sliders immediately while warm. Enjoy!