1-First, 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 on both sides. You can do this directly in the slow cooker or on the stovetop in batches if needed.

2-Next, remove the chicken and sauté the chopped onion for a few minutes. Add ½ teaspoon each of smoked paprika, chili powder, dry mustard powder, and ground cayenne pepper; sauté for 2 more minutes to release those aromatic flavors.

3-In a separate bowl, mix together 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 and onions to the slow cooker, pour the sauce over them to coat everything evenly, then cover and cook on high for 4 hours or low for 8 hours. Avoid opening the lid to keep the heat in.

4-Once the chicken is tender, shred it right in the slow cooker and stir it into the sauce for that perfect pulled texture. Finally, assemble the sliders by placing about 2 tablespoons of the pulled chicken on each of the 24 potato slider rolls or mini ciabatta rolls, then top with 3 cups of coleslaw and serve warm.