1-Preheat your slow cooker on the brown or sauté function. Season the 3 pounds of boneless skinless chicken thighs with salt and freshly ground black pepper, then add 1 tablespoon of vegetable oil and sear the chicken pieces on both sides in batches if needed.

2-Remove the chicken and add the chopped onion to the cooker or skillet. Sauté for a few minutes, then stir in ½ teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon dry mustard powder, and ½ teaspoon ground cayenne pepper. Cook for 2 more minutes to release the flavors.

3-In a separate bowl, combine 1 cup ketchup, ¼ cup brown sugar, 2 tablespoons Worcestershire sauce, ¼ cup apple cider vinegar, ¼ cup water, and a bit of salt. Return the chicken to the slow cooker, pour this sauce mixture over the chicken to coat all pieces evenly, and cover with the lid.

4-Slow cook on HIGH for 4 hours or on LOW for 8 hours, keeping the lid closed for the best results to retain moisture and flavor.

5-Once the chicken is tender, shred it using forks or tongs and stir it back into the sauce for even coating.

6-Assemble the sliders by placing about 2 tablespoons of the pulled chicken onto each of the 24 potato slider rolls or mini ciabatta rolls, and top with 3 cups of coleslaw. Serve warm for the ultimate taste.