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Barbecue Chicken Sliders Recipe


Brining the chicken makes the meat tender and melt in your mouth. These barbecued chicken sliders are best served with extra napkins.

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for the brine

  • 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

for the chicken

  • 2 Pounds boneless skinless chicken breast halves
  • 1/3 Cup liquid smoke
  • 1 1/2 Cup hickory smoke-flavored barbecue sauce
  • 16 slider buns or dinner rolls, split and warmed


for the brine

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.

for the chicken

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 4-5 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.