In a large bowl, mix water through thyme, stirring to disolve brown sugar. Reserve 1 cup 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 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 4-5 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.
Originally Submitted
8/30/2013
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