Categories: Sandwiches- Burgers- Wraps

Ingredients

• Brine
• 1 1/2 qt. water
• 1/4 cup packed brown sugar
• 2 Tbsp. salt
• 1 Tbsp. liquid smoke
• 2 tsp. minced garlic
• 1/2 tsp. dried thyme
• Chicken
• 2 lbs. boneless skinless chicken breast halves
• 1/2 cup liquid smoke
• 1 1/2 cups hickory smoke- flavored barbecue sauce
• 16 slider buns or dinner rolls, split and warmed

Directions

1. In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken, cover and refrigerate.

2. 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 to 20 hours, turning occasionally.

3. Remove chicken from brine and transfer to a 3 quart slow cooker; discard brine in bag. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4 to 5 hours or until chicken is tender.

4. Remove chicken; cool slightly. Discard cooking juices. Shred chicken with two forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns.

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