Slow Cooker BBQ Pulled Chicken Sandwiches with Balsamic Onions and Peppers

Into your slow cooker add chicken, cider and BBQ sauce. Put the lid on. Set on low and cook for 6 hours or set on high and cook for 4.

When the chicken is done use two forks to shred it, then mix it into the sauce. Stir sliced scallions into your cooked chicken and let it sit on low while you make the onions and peppers.

For the balsamic onions and peppers:

Whisk together the balsamic vinegar, olive oil, honey and garlic in a small bowl.

Place sliced onions and peppers in the bottom of a large baking dish. Drizzle your dressing over the top and roast at 350 F for 20 minutes. Remove it from the oven, stir and toss everything on the pan so that the other side will cook. Return to the oven for about another 15 minutes or until they are caramelized and browning a bit on the edges.

Place a manly heaping portion of pulled chicken on top of your rolls and top with a good size scoop of you onions and peppers. Eat it and get messy while doing so!