Add chicken to a slow cooker.
In a small bowl, whisk together mayonnaise, mustard, honey, vinegar, and black pepper. Pour mixture over chicken and spread to coat.
Cover and cook on low for 4 hours, until cooked through.
Shred chicken using two forks. Toss to coat in sauce mixture.
Spoon shredded chicken onto Martin’s Sandwich Potato Rolls, toasted if desired. Top with cheese and bacon. Serve immediately.