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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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Brining the chicken overnight helps it taste exceptionally good, making it so tender it literally melts in your mouth. Ingredients:
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 |
chicken: |
2 pounds boneless skinless chicken breast halves |
1/3 cup liquid smoke |
1-1/2 cups hickory smoke-flavored barbecue sauce |
16 slider buns or dinner rolls, split and warmed |
Directions:
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 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.
3. Remove chicken from brine and transfer to a 3-qt. 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.
4. 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. Yield: 8 servings (2 sliders each).
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