BBQ Chicken Sliders Recipe
- 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 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).
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
Reviews for BBQ Chicken Sliders(26)
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After making pork BBQ in the crockpot several times, I decided to give this recipe a try. It is fabulous and has become our go-to BBQ recipe. It is much easier to make than pork, very tender, and less fatty. Tastes delicious & freezes great. Our family loves it, and it would also be great for a crowd. I agree with others' suggestions about adding more BBQ sauce.
This was great for a crowd. I was concerned about the amount of liquid smoke but went with the amount called for. It was so good. I would add more bbq sauce next time. It was a little dry for me. Everyone at the dinner loved it!
Loved this! The brine made the chicken incredibly tender. The flavor was wonderful. The only change I made was to decrease the liquid smoke in the sauce by about half. I was worried it might be a little overpowering; cut in half it was perfect.
I love using my crockpot, and I was very eager to try this recipe. I've made it twice already, once with store-bought bbq sauce, and once with the Texas-Style BBQ sauce that was published in the June/July 2013 issue (http://www.tasteofhome.com/Recipes/Texas-Style-BBQ-Sauce). De-lish both times. My husband prefers it served on Hawaiian bread rolls. It's become an instant favorite in our house.
loved it..I am a chef and this rocks!! Use it in my restaurant
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