Pour the hot sauce into the slow cooker, then mix in the garlic and onion granules. Nestle the chicken thighs in the sauce, then tuck in the bay leaves and dot over the butter.

Turn the slow cooker to high and cook for 3-4 hrs until the chicken is tender and cooked through. Remove the thighs to a chopping board and shred the meat using two forks. Return to the sauce and mix well. Remove the bay leaves, then pile the chicken and sauce into burger buns, along with salad and crunchy slaw, if you like.