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Add the chicken breasts to a 3-quart slow cooker. Toss with 2 tablespoons hot sauce and the pepper. Cover and cook on low for three to four hours, until tender. Remove the chicken. Discard the cooking juices.
In a small saucepan, combine the butter, honey and remaining hot sauce. Cook, stirring occasionally, over medium heat until blended. Editor's Tip: Want more heat? Add a little extra hot sauce. Alternatively, if you have a different chicken wing sauce recipes you enjoy, feel free to use any in this recipe instead.
Shred chicken with two forks, then stir into the sauce. Cook until heated through. Editor's Tip: If you're planning to serve these sliders as part of a potluck, you can return the shredded chicken to the slow cooker and combine it with the sauce. Then, set your slow cooker to its keep-warm setting.
To serve, spoon the Buffalo chicken on sliced rolls, and garnish with any desired optional toppings.