Chicken Barbecue Sandwiches Done In The Slow Cooker

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.