Created by ForeverMama on June 28, 2016
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).