• In a crock pot, add in your chicken breasts and cover with your gold BBQ sauce.

  Cook on high for 3-4 hours or low for 6-7 hours. Cook until the chicken is 165F and can easily be shredded. As the chicken cooks, you will want to work on the toppings, this can be done at anytime.
  

Toppings:

• Bacon: You can use regular bacon or turkey bacon - or skip this all together if it's not your jam. The easiest way to make bacon is to bake it. Preheat the oven 450F. Line a sheet pan, one that has sides, with foil or parchment paper. Lay the bacon out in one layer and bake 10-15 minutes until it reaches your preferred crispiness.
  
• Caramelized Onions: In a pan over medium heat add in your sliced onions and 2 TBSPs of butter with a pinch of salt. Slowly cook, stirring occasionally (see blog notes above).
  
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Putting it all together

• Shred the chicken, pour some of the BBQ sauce over the chicken and reserve the rest of the BBQ sauce.
  
• Break apart the rolls and cut to separate the tops from the bottom.
• Melt 4 TBSP of butter.
• Layer your rolls, add some shredded chicken, caramelized onions, bacon and cheese.
  
• Dip the bottom of the top of your roll into the reserved BBQ sauce and top your sandwich.
  
• Once the rolls are put together, brush the top of each roll with melted butter.

  Add everything seasoning (optional).
  
• Bake at 350F 25 minutes.