Combine 2 pounds of chicken, 2 cups of barbecue sauce, 1 cup of chicken broth, 1 finely diced onion, ½ cup of brown sugar, and 1 teaspoon of garlic powder in a slow cooker.

Cover and cook on high for 3-4 hours, or on low for 6-7 hours, until the chicken shreds easily.

Remove the chicken, shred it, and return it to the slow cooker to mix with the sauce. Let it absorb flavors for an additional 10 minutes.

Preheat the oven to 350°F (175°C) and grease your baking dish.

Slice the Hawaiian rolls in half and layer the shredded chicken. Top with slices of cheese.

In a bowl, whisk together ¼ cup of melted butter, 1 tablespoon of Worcestershire sauce, 1 tablespoon of poppy seeds, and 1 tablespoon of dried minced onion. Brush over the rolls.

Bake for 15-20 minutes until the cheese is melted and the tops are golden brown.

Let cool, cut into individual sliders, and serve warm.