Barbecue Chicken Sliders

Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they're so tender, they melt in your mouth.

Ingreadient

• 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 breasts
• 1/3 cup liquid smoke
• 1-1/2 cups hickory smoke-flavored barbecue sauce
• 16 slider buns or dinner rolls, split and warmed
• Deli coleslaw, optional

Step by step

1. In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate.
2. Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally.
3. Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. 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.
4. Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.