Place the chicken breasts in the slow cooker.

In a medium bowl combine the cayenne pepper, brown sugar, garlic powder, paprika, chili powder, hot sauce, salt, pepper, butter, and chicken broth. Mix well.

Pour the sauce over top of the chicken and turn the temperature on low. Cook for 8 hours.

Meanwhile, take the rolls out of the freezer, place on a baking sheet, and cover with plastic wrap. Refrigerate until they have doubled in size. Bake according to the package directions.

Once the chicken has cooked for 8 hours remove it from slow cooker and shred it. Return to the slow cooker and mix with the sauce.

Slice the rolls and top each with a generous portion of chicken. Top with 2 pickles and serve with ranch or blue cheese if desired.