Barbecue chicken sliders are perfect for game-day parties. To get exceptionally flavorful, juicy chicken, brine the meat overnight, then slow cook it until it's fall-apart tender.
Instructions
1
Make the brine
2
In a large bowl, stir together the water, brown sugar, salt, liquid smoke, garlic and dried thyme until the sugar dissolves. Set aside 1 cup brine for cooking the chicken later, and store it, covered, in the refrigerator.
3
Brine the chicken
4
Place the chicken in the bowl with the remaining brine, and turn to coat. Cover and refrigerate for 18 to 24 hours, turning occasionally.
5
Slow-cook the chicken
6
Remove the chicken from the brine, and transfer it to a 3-quart slow cooker. Discard the brine from the bowl. Add the reserved 1 cup brine and 1/3 cup liquid smoke to the chicken in the slow cooker. Cook, covered, on low for four to five hours or until the chicken is tender.
7
Shred the chicken
8
Remove the chicken from the slow cooker, and let cool slightly. Discard the cooking juices. Shred the meat with two forks.
9
Add sauce to the chicken
10
Return the shredded chicken to the slow cooker. Stir in the barbecue sauce, and heat through. Serve the barbecue chicken on buns, with coleslaw if desired. Editor’s Tip: If you like it saucy, feel free to add extra barbecue sauce!
