Description
Want a flavorful, easy dish that’s perfect for game days, parties, or family dinners? Slow-Cooker Barbecue Chicken Sliders are the ultimate recipe! These sliders feature juicy, shredded chicken soaked in a smoky barbecue sauce, piled onto soft buns with optional coleslaw for crunch
Ingredients
This recipe serves 8 (2 sliders per person) and uses simple ingredients for a bold dish. Here’s what you’ll need for the original (1x) recipe:
- For the Brine:
- 1-1/2 quarts (6 cups) 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 Sandwiches:
- 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
- Deli coleslaw (optional)
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, perfect for shredding.
- Brine (Water, Brown Sugar, Salt): Keeps chicken moist and flavorful.
- Liquid Smoke: Adds a deep, smoky BBQ flavor without a grill.
- Garlic and Thyme: Provide savory, aromatic depth to the brine.
- Barbecue Sauce: Hickory smoke-flavored sauce gives a sweet, tangy, and smoky coating.
- Slider Buns: Small, soft, and ideal for bite-sized sandwiches.
- Coleslaw: Optional for creamy texture and crunch.
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs for richer flavor (same cooking time).
- Brown Sugar: Use honey or maple syrup in the brine.
- Liquid Smoke: Omit for a milder flavor or replace with 1 teaspoon smoked paprika in the cooking liquid.
- Garlic: Use 1/2 teaspoon garlic powder if fresh isn’t available.
- Thyme: Swap with dried rosemary or oregano.
- Barbecue Sauce: Use a spicy, sweet, or homemade BBQ sauce.
- Slider Buns: Try Hawaiian rolls, pretzel buns, or gluten-free buns.
- Gluten-Free: Use gluten-free buns and ensure barbecue sauce is gluten-free.
- Spicy Sliders: Add 1/2 teaspoon cayenne or a sliced jalapeño to the barbecue sauce.
- Toppings: Add pickles, shredded cheese, or crispy onions instead of coleslaw.
Instructions
Step 1: Prep Your Ingredients
- Measure 1-1/2 quarts water, 1/4 cup packed brown sugar, 2 tablespoons salt, 1 tablespoon liquid smoke, 1/2 teaspoon dried thyme.
- Mince 2 garlic cloves.
- Measure 1/3 cup liquid smoke and 1-1/2 cups hickory smoke-flavored barbecue sauce.
- Set out 16 slider buns and deli coleslaw (if using).
Tip: Mince garlic finely for even flavor; ensure brown sugar is packed for accurate measurement.
Step 2: Make the Brine
- Mix Brine: In a large bowl, combine water, brown sugar, salt, 1 tablespoon liquid smoke, minced garlic, and thyme. Stir until brown sugar and salt dissolve.
- Reserve Brine: Set aside 1 cup of brine for cooking; cover and refrigerate it.
Tip: Stir thoroughly to dissolve sugar and salt; a whisk helps speed up the process.
Step 3: Brine the Chicken
- Add Chicken: Place 2 pounds boneless skinless chicken breasts in the bowl with the remaining brine. Turn to coat evenly.
- Refrigerate: Cover and refrigerate for 18-24 hours, turning chicken occasionally (e.g., once or twice).
Tip: Use a large bowl or resealable bag for brining; ensure chicken is fully submerged.
Step 4: Prep and Cook Chicken
- Remove Chicken: Remove chicken from brine and place in a 3-quart slow cooker. Discard the used brine from the bowl.
- Add Cooking Liquid: Pour the reserved 1 cup brine and 1/3 cup liquid smoke over the chicken.
- Cook on Low: Cover and cook on Low for 4-5 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 4 hours; avoid lifting the lid often to maintain heat.
Step 5: Shred Chicken and Add Sauce
- Remove Chicken: Transfer chicken to a cutting board or large bowl. Let cool slightly (5-10 minutes).
- Discard Juices: Discard the cooking liquid from the slow cooker.
- Shred Chicken: Using two forks, shred chicken into bite-sized pieces. Return shredded chicken to the slow cooker.
- Add Sauce: Stir in 1-1/2 cups hickory smoke-flavored barbecue sauce. Heat through on Low for 10-15 minutes, stirring occasionally.
Tip: Shred chicken finely for easy piling on buns; taste and add more sauce if desired.
Step 6: Assemble and Serve
- Prep Buns: Split and warm 16 slider buns or dinner rolls (toast in a 350°F oven for 3-5 minutes if desired).
- Assemble Sliders: Spoon about 1/4 cup chicken mixture onto each bun bottom. Add a spoonful of deli coleslaw if using. Replace tops.
- Serve: Arrange sliders on a platter and serve warm with sides like fries, pickles, or salad.
Tip: Use a slotted spoon to avoid excess sauce; serve with extra napkins for messy sliders.