Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup buffalo wing sauce
  • 2 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 4 oz cream cheese, softened and cubed
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 pack (12 count) Hawaiian sweet rolls
  • 3 tbsp melted butter
  • 1 tsp dried parsley

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the buffalo sauce, melted butter, honey, garlic powder, and salt, then pour the mixture over the chicken.
  3. Cover and cook on Low for 6 hours until chicken is tender and shreds easily.
  4. Switch the slow cooker to Warm, add cubed cream cheese, and shred the chicken using two forks, stirring until the cheese is melted and creamy.
  5. Slice the slab of Hawaiian rolls in half horizontally. Place the bottom half in a baking dish, add the buffalo chicken mixture, and top with the roll lids.
  6. Brush the tops of the rolls with melted butter and parsley, then broil in the oven for 2–3 minutes until golden brown.