Chicken Barbecue Sandwiches Done In The Slow Cooker

7
Servings
20m
Prep Time
4-8h
Cook Time
4h 20m
Ready In


"These chicken barbecue sandwiches surely are tender, succulent and full of flavor. This is yet another one of those recipes from TOH (I've tweaked it slightly) that we all loved for it is super tasty. And to make it even better, it's done in the crockpot but tastes like you've spent all day smoking and grilling the meat which results in a very satisfying and flavorful dish. I recommend using #recipe22562 as I find it to be a superb bbq sauce in this dish, but use whatever is pleasing to you. I have not included the overnight brining in the total time. Please don't feel that the amount of liquid smoke is too much, it is spot-on resulting in a nice smokey flavor."

Original recipe yields 7 servings
OK
  • FOR BRINE
  • FOR CHICKEN

Nutritional

  • Serving Size: 1 (585.9 g)
  • Calories 693.6
  • Total Fat - 10.3 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 128.8 mg
  • Sodium - 3663.5 mg
  • Total Carbohydrate - 88.7 g
  • Dietary Fiber - 2.7 g
  • Sugars - 41.6 g
  • Protein - 57.6 g
  • Calcium - 233.9 mg
  • Iron - 5.7 mg
  • Vitamin C - 4 mg
  • Thiamin - 0.7 mg

Step 1

In a large bowl, mix brine ingredients, stirring to dissolve brown sugar.

Step 2

Reserve 1 cup brine for cooking chicken; cover and refrigerate.

Step 3

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.

Step 4

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. *NOTE: If using chicken thighs or drumsticks, it can cook on low up to 8 hours.*

Step 5

Remove chicken; cool slightly. If using chicken thighs or drumsticks, discard bones and cartilage.

Step 6

Discard cooking juices. Shred chicken with two forks and return to slow cooker. Stir in barbecue sauce; heat through.

Step 7

Serve on buns. Yield: 8 servings (2 sliders each).

NOTE: I recommend chicken thighs or drumsticks for the fact that it is more rich in flavor and tends to come out more tender than if using the breast. They also can be cooked longer than breasts which for my schedule, I need it to cook for 8 hours given that I'm at work while it's cooking.


Another NOTE: I topped the chicken with thinly sliced onion, but it would go perfect with very thinly sliced cabbage or fresh crisp coleslaw.


Tips & Variations


  • Crockpot (slow cooker)

Related

Daily Inspiration

This recipe turned out great. I was second-guessing myself on the amount of liquid smoke (due to the aroma in the house), but I have to say that it wasn't overpowering on the chicken and it added a great flavor. I cooked boneless, skinless chicken thighs in my multi-cooker and it came out moist and really tender. I removed it to another pan and added the bbq sauce. Wonderful lunch today.

(5 Jun 2017)