These delicious barbecue pulled chicken sliders are the perfect finger food for any occasion! Whether you’re hosting a party or looking for an easy dinner option, these sliders just can’t be beat!
Yield: 8 servings (2 sliders each)
- 1-1/2 quarts chicken broth
- 1/4 cup packed brown sugar
- 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
Step 1: In a large bowl, mix the brine ingredients, stirring to dissolve the brown sugar. Save 1 cup of brine for cooking the chicken; cover and refrigerate.
Step 2: Place the chicken in a large resealable bag and add the remaining brine. Seal the bag, pressing out as much air as possible. Once sealed, turn the bag over several times to coat the chicken. Place the bag in a large bowl and refrigerate for 18-24 hours, turning occasionally.
Step 3: Remove the chicken from the brine and transfer it to a 3-quart slow cooker, and discard the brine in the bag. Add 1 cup of brine (saved from Step 1) and 1/3 cup liquid smoke to the chicken. Cook, covered, on low for 4-5 hours or until the chicken is tender.
Step 4: Remove the chicken and allow it to cool slightly. Discard the cooking juices. Shred the chicken with two forks and return it to the slow cooker. Stir in barbecue sauce and cover to heat it through. Serve on slider buns or dinner rolls.
This dish is best served warm with a side of sweet potato fries. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.