Place the chicken breasts in the bottom of a 4 to 6-quart slow cooker. Season with salt and pepper.
Drain the pineapple slices and place them on top of the chicken. Slice the butter and place a pat on each chicken breast.
In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, liquid smoke, additional salt, black pepper, garlic powder, crushed red pepper flakes, and ground mustard. Pour half of this BBQ sauce over the chicken, reserving the rest.
Cover and cook on high for 4-5 hours or low for 6-8 hours.
Once done, remove the pineapple rings and set them aside. Cube the cream cheese and add it to the slow cooker along with the remaining BBQ sauce. Shred the chicken and mix with the sauce and cream cheese.
Serve on dinner rolls with a slice of cheese and a pineapple ring on top of the shredded chicken.
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