Categories: Sandwiches- Burgers- Wraps
Ingredients
- Brine
- 1 1/2 qt. water
- 1/4 cup packed brown sugar
- 2 Tbsp. salt
- 1 Tbsp. liquid smoke
- 2 tsp. minced garlic
- 1/2 tsp. dried thyme
- Chicken
- 2 lbs. boneless skinless chicken breast halves
- 1/2 cup liquid smoke
- 1 1/2 cups hickory smoke- flavored barbecue sauce
- 16 slider buns or dinner rolls, split and warmed
Directions
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In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken, cover and refrigerate.
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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 to 20 hours, turning occasionally.
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Remove chicken from brine and transfer to a 3 quart slow cooker; discard brine in bag. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4 to 5 hours or until chicken is tender.
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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.