First Step: Gather and prepare ingredients Collect the chicken breasts, BBQ sauce, chicken broth or water, Dijon mustard, jalapeño, garlic, and spices. Wash the jalapeño and finely chop it if using. Set up your slow cooker or stove.

Second Step: Prepare the chicken and seasoning Season the raw chicken breasts lightly with salt and pepper. In a skillet, heat olive oil over medium heat. Sear the chicken breasts about 3-4 minutes per side until lightly golden. This step locks in juices and adds flavor but can be skipped for direct slow cooking.

Third Step: Combine in crockpot In the crockpot, mix BBQ sauce, chicken broth or water, Dijon mustard, chopped jalapeño, minced garlic, smoked paprika, cumin, chili powder, salt, black pepper, white vinegar, and brown sugar. Stir well to combine. Place the seared chicken breasts into the crockpot and coat thoroughly with the sauce mixture.

Fourth Step: Cook the chicken Cook on low heat for 6-7 hours or on high for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.

Fifth Step: Shred and mix Remove chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir to mix it thoroughly with the remaining sauce, ensuring every piece is flavorful.

Sixth Step: Prepare buns and optional toppings Slice the Hawaiian rolls or buns and butter the inside surfaces. Toast them under a broiler or on a hot skillet until golden brown for additional texture and flavor.

Final Step: Assemble and serve Pile the warm pulled chicken generously onto the bottom bun halves. If desired, top with cheddar cheese slices, creamy coleslaw, or pickled vegetables. Cover with the top halves and serve immediately while warm. For a quicker version, use pre-cooked rotisserie chicken shredded and heated with BBQ sauce and spices on the stove for about 5-10 minutes before assembling.