Ingredients
BRINE:1-1/2 quarts water1/4 cup packed brown sugar2 tablespoons salt1 tablespoon liquid smoke2 garlic cloves, minced1/2 teaspoon dried thymeSANDWICHES:2 pounds boneless skinless chicken breasts1/3 cup liquid smoke1-1/2 cups hickory smoke-flavored barbecue sauce16 slider buns or dinner rolls, split and warmedDeli coleslaw, optional
Preparation
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 bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally.
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.
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.
