In your slow cooker add chicken, cider, and BBQ sauce. Set on low for 6 hours or high for 4.
When the chicken is done you should be able to shred it with a fork easily.
Stir sliced scallions into your cooked chicken.
For the balsamic onions and peppers-
Whisk balsamic vinegar, olive oil, honey and garlic together.
Place sliced onions and peppers in the bottom of a large baking dish. Drizzle your dressing over the top and roast at 350 for 20 minutes, stir and toss. 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!