• Preheat oven to 400F.

If using rotisserie chicken

• Shred enough of the chicken to make 3 cups.
• Toss shredded chicken with Buffalo sauce. Then, mix in the blue cheese.

If using chicken breast

• Put chicken breasts in a slow cooker on low. Pour buffalo sauce over chicken and cover.
• Cook on low for 4 hours. Then, shred chicken with 2 forks. Measure out to about 3 cups (if you have extra set aside). Mix in blue cheese.

For the slaw

• Mix slaw and red onion together in a medium bowl.
• Mix together the apple cider vinegar, olive oil, salt, and pepper.
• Toss the vinegar mixture with the slaw.

For the sliders

• Cut Hawaiian rolls in half horizontally.
• Place bottom half of rolls on a parchment paper or foil lined baking sheet.
• Cover the bottom half of the rolls with sliced cheese, layering so there is no space between them.
• Spread chicken mixture over cheese. Then place the top half of Hawaiian rolls on the chicken.
• Brush the tops of the buns with the melted butter. Then sprinkle with a pinch of salt.
• Bake until tops of rolls are golden brown, about 10-12 minutes.
• Let cool for 2-3 minutes, then remove the top buns and spread slaw mixture over the chicken. Add pickles if using.
• Replace top half of rolls and serve!