Description

Craving tender, smoky barbecue chicken sliders that are perfect for game days, parties, or a quick family meal? Slow-Cooker Barbecue Chicken Sliders deliver big flavor with minimal effort! Brined for juiciness, slow-cooked to perfection, and tossed in hickory barbecue sauce, these sliders are served on soft buns with optional coleslaw for crunch

Ingredients

Slow-Cooker Barbecue Chicken Sliders use simple ingredients to create a bold, smoky dish. Here’s what you need and why each one matters:

Water (1-1/2 quarts, for brine): The base of the brine, helping to hydrate the chicken.
Brown Sugar (1/4 cup, packed, for brine): Adds sweetness to balance the salt and enhances flavor absorption.
Salt (2 tablespoons, for brine): Tenderizes the chicken and locks in moisture.
Liquid Smoke (1 tablespoon, for brine; 1/3 cup, for cooking): Infuses smoky flavor, mimicking a barbecue pit.
Garlic Cloves (2, minced, for brine): Adds savory, aromatic depth to the brine.
Dried Thyme (1/2 teaspoon, for brine): Brings earthy, herbaceous notes to the chicken.
Boneless Skinless Chicken Breasts (2 pounds): Lean, tender meat that shreds easily after slow cooking.
Hickory Smoke-Flavored Barbecue Sauce (1-1/2 cups): Coats the chicken with sweet, tangy, and smoky flavor.
Slider Buns or Dinner Rolls (16, split and warmed): Soft, bite-sized buns that hold the saucy chicken.
Deli Coleslaw (optional): Adds creamy, crunchy texture as a topping.

Substitutions and Variations

Chicken: Swap for boneless chicken thighs for richer flavor (cook 4-5 hours) or turkey breast (cook 5-6 hours).
Brown Sugar: Use honey or maple syrup in the brine for a different sweetness.
Liquid Smoke: Skip if unavailable, but it’s key for smoky flavor; add 1/2 teaspoon smoked paprika to the barbecue sauce instead.
Barbecue Sauce: Use a spicy, honey, or low-sugar version, or make your own with ketchup, molasses, and spices.
Buns: Try Hawaiian rolls, brioche, or gluten-free buns for variety.
Toppings: Add pickles, jalapeños, or shredded cheese instead of or with coleslaw.

Pro Tip: Choose high-quality barbecue sauce with a strong hickory flavor for the best results, and ensure chicken breasts are uniform in size for even cooking.

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Instructions

Prepare the Brine:
- In a large bowl, mix 1-1/2 quarts water, 1/4 cup packed brown sugar, 2 tablespoons salt, 1 tablespoon liquid smoke, 2 minced garlic cloves, and 1/2 teaspoon dried thyme. Stir until the brown sugar and salt dissolve.
- Reserve 1 cup of brine, cover, and refrigerate for later use.
- Tip: Ensure the brine is fully dissolved to evenly flavor the chicken.
Brine the Chicken:
- Place 2 pounds boneless skinless chicken breasts in the bowl with the remaining brine. Turn to coat, cover, and refrigerate for 18-24 hours, turning occasionally.
- Tip: Don’t skip the brining time; it’s key for juicy, flavorful chicken.
Cook the Chicken:
- Remove chicken from brine and transfer to a 3-quart slow cooker. Discard the brine from the bowl.
- Add the reserved 1 cup brine and 1/3 cup liquid smoke to the slow cooker.
- Cover and cook on low for 4-5 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Tip: Check at 4 hours to avoid overcooking; use a meat thermometer for accuracy.
Shred the Chicken:
- Remove chicken from the slow cooker and let cool slightly (5-10 minutes). Discard cooking juices.
- Shred chicken with 2 forks and return to the slow cooker.
- Stir in 1-1/2 cups hickory smoke-flavored barbecue sauce and heat through on low, about 10-15 minutes.
- Tip: Shred into bite-sized pieces for easy slider filling.
Assemble and Serve:
- Spoon about 1/4 cup chicken mixture onto the bottom half of each of 16 split and warmed slider buns or dinner rolls.
- Top with deli coleslaw if desired, then replace the top bun. Serve warm (makes 16 sliders).
- Tip: Warm buns in a 350°F oven for 2-3 minutes to enhance texture.

Cooking Tips:

Brine Safely: Keep chicken refrigerated during brining to ensure food safety.
Shred Easily: Shred warm chicken for easier handling; use a stand mixer with a paddle attachment for quick shredding.
Adjust Sauce: Add more barbecue sauce if you prefer a saucier filling, but avoid making it too wet to prevent soggy buns.