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BBQ Chicken Sliders

 BBQ Chicken Sliders
Brining the chicken overnight helps it taste exceptionally good, making it so tender it literally melts in your mouth. — Rachel Kunkel, Schell City, Missouri
8 ServingsPrep: 25 min. + brining Cook: 4 hours


  • BRINE:
  • 1-1/2 quarts water
  • 1/4 cup packed brown sugar
  • 2 tablespoons salt
  • 1 tablespoon liquid smoke
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 2 pounds boneless skinless chicken breast halves
  • 1/3 cup liquid smoke
  • 1-1/2 cups hickory smoke-flavored barbecue sauce
  • 16 slider buns or dinner rolls, split and warmed


  • In a large bowl, mix brine ingredients, stirring to dissolve brown
  • sugar. Reserve 1 cup brine for cooking chicken; cover and
  • refrigerate.
  • Place chicken in a large resealable bag; add remaining brine. Seal
  • bag, pressing out as much air as possible; turn to coat chicken.
  • Place in a large bowl; refrigerate 18-24 hours, turning
  • occasionally.
  • Remove chicken from brine and transfer to a 3-qt. slow cooker;
  • discard brine in bag. Add reserved 1 cup brine and 1/3 cup liquid
  • smoke to chicken. Cook, covered, on low 4-5 hours or until chicken

2 of 2

BBQ Chicken Sliders (continued)

Directions (continued)

  • is tender.
  • Remove chicken; cool slightly. Discard cooking juices. Shred chicken
  • with two forks and return to slow cooker. Stir in barbecue sauce;
  • heat through. Serve on buns. Yield: 8 servings (2 sliders each).
Nutritional Facts: 2 sliders equals 376 calories, 8 g fat (2 g saturated fat), 98 mg cholesterol, 883 mg sodium, 43 g carbohydrate, 3 g fiber, 30 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.