Place chicken pieces into the bottom of a cold crockpot. Sprinkle with salt, pepper and 1/3 of the BBQ sauce. Stir to coat and cover with lid. Turn crockpot to high and cook 3-4 hours or until chicken is cooked thoroughly.
Remove chicken from crockpot to a large, shallow dish and shred meat with two forks. Stir in 1/3 of the BBQ sauce and any extra cooking liquid to get the saucy consistency you'd like.
Open 16 slider rolls and place the bottoms onto a baking sheet. Top with about 1/4 cup shredded BBQ Chicken and 1 tablespoon of grated cheddar cheese. Broil 30 seconds to 1 minute or until completely melted. Top with dill pickle chips and slider roll tops. Serve immediately.