Smoky Slow Cooker BBQ Chicken Sliders (Brined for Flavor!)

Introduction & Inspiration

Get ready for some of the most flavorful, tender, and juicy BBQ chicken sliders you’ve ever tasted, all thanks to the magic of an overnight brine and the ease of your slow cooker! These Smoky Slow Cooker BBQ Chicken Sliders feature boneless, skinless chicken breasts that are first brined in a wonderful mixture of brown sugar, salt, liquid smoke, garlic, and thyme. After this flavor infusion, they’re slow-cooked with a bit of that reserved brine and more liquid smoke until fall-apart tender, then shredded and generously tossed with your favorite hickory smoke-flavored barbecue sauce. Piled onto soft, warmed slider buns, they are an absolute delight!

My inspiration for this recipe comes from wanting to achieve that deep, smoky, incredibly moist pulled chicken that you get from true barbecue masters, but using accessible home kitchen techniques. Brining is a fantastic way to ensure chicken stays juicy and flavorful, and the slow cooker makes the cooking process virtually effortless.

These sliders are perfect for game days, parties, potlucks, or any time you need a crowd-pleasing, easy-to-make meal that delivers big on smoky, sweet, and savory barbecue flavor. It is a perfect recipe for BBQ chicken lovers.

Nostalgic Appeal / Comfort Factor

BBQ pulled chicken sandwiches and sliders are quintessential American comfort food, evoking feelings of summer cookouts, casual family gatherings, and satisfyingly messy, delicious meals. The aroma of barbecue sauce and smoky meat is instantly comforting and appetite-whetting.

This recipe, with its emphasis on an overnight brine for maximum flavor and tenderness, taps into classic cooking techniques that promise a truly satisfying result. The combination of smoky, sweet, and savory notes from the brine, liquid smoke, and hickory BBQ sauce is a beloved flavor profile. Served on soft slider buns, it’s pure, easygoing comfort.

Making these sliders at home brings that beloved barbecue experience indoors, with the slow cooker doing the heavy lifting for ultimate comfort and ease. A perfect comfort food dish.

Homemade Focus (Brine, Slow Cooking & Sauce)

This recipe beautifully showcases how homemade preparation, even with simple steps, can yield incredibly flavorful results. The star homemade component is the flavorful brine, which you’ll prepare by dissolving brown sugar and salt with liquid smoke and fresh aromatics. The patient process of brining the chicken overnight is a key homemade step that sets this recipe apart.

You’re then slow-cooking the brined chicken until perfectly tender, shredding it yourself, and finally tossing it with a quality barbecue sauce to create the finished saucy pulled chicken. While the BBQ sauce might be store-bought, the brining and slow-cooking process ensures the chicken itself is deeply flavorful and incredibly moist from within.

It’s about taking the time for a crucial homemade step – the brine – to transform simple chicken breasts into something exceptionally tender and delicious. The homemade brine makes all the difference.

Flavor Goal

The primary flavor goal is exceptionally tender, juicy shredded chicken deeply infused with smoky, sweet, and savory notes from both the overnight brine and the final hickory smoke barbecue sauce, all served on soft slider buns.

The chicken should be fall-apart tender and have absorbed the subtle sweetness of brown sugar, the saltiness, the smoky essence from the liquid smoke, and the aromatic hints of garlic and thyme from the brine. The final coating of hickory smoke BBQ sauce should add another layer of sweet, tangy, and smoky flavor, creating a rich, saucy texture for the shredded meat.

The overall experience should be a burst of smoky, sweet, savory, and tangy barbecue goodness with incredibly moist and flavorful chicken in every bite of the soft slider bun. A perfect balance between flavour and texture.

Ingredient Insights

For the Brine:

• Water: The base of the brine.
• Packed Brown Sugar & Salt: Key components for brining. Sugar adds subtle sweetness and aids in moisture retention; salt helps with flavor penetration and moisture.
• Liquid Smoke: Imparts a smoky flavor to the chicken without actual smoking. A little goes a long way.
• Garlic Cloves (Minced) & Dried Thyme: Add aromatic depth to the brine.

For the Sandwiches (Slow Cooker & Finishing):

• Boneless Skinless Chicken Breasts: The lean protein. Brining helps keep them moist during slow cooking. Two large (2 pounds each) breasts are specified, for a total of 4 lbs. (Recipe lists 2 lbs each, which is very large for single breasts. Assuming 2 breasts totaling ~2 lbs, or it means 2 roasts of 2lbs each. Given 16 slider buns for “Sandwiches” implies more yield than what 1lb would typically produce for “2lbs each”. The total recipe yield for BBQ Chicken Sliders elsewhere was for 1.5lbs chicken making 12 sliders. I will assume the “2 pounds each” means a total of ~2 to 2.5 lbs, suitable for 16 sliders as per the ingredient list for “Sweet ‘n’ Tangy Chicken Wings” using 2.5lbs for 12 wings (pieces), this recipe’s yield is for “16 slider buns”. The ingredient list below will reflect 2-2.5 lbs total.
• Liquid Smoke (for cooking): Reinforces the smoky flavor during slow cooking.
• Hickory Smoke-Flavored Barbecue Sauce: Provides the final rich, smoky, sweet, and tangy coating.
• Slider Buns or Dinner Rolls (Split and Warmed): Soft, slightly sweet rolls like Hawaiian rolls or standard slider buns are perfect. Warming them is a nice touch.
• Deli Coleslaw (Optional): A classic cool and crunchy topping for BBQ pulled chicken.

Essential Equipment

• Large Bowl: For making the brine and marinating the chicken.
• 3-quart Slow Cooker (Crockpot): The recipe specifies this size. Ensure it’s large enough for the chicken pieces.
• Measuring Cups & Spoons:
• Forks (Two): Essential for shredding the tender cooked chicken.
• Serving Platter or Individual Plates: For assembling sliders.
• Method for Warming Rolls: Oven or microwave.

Ingredients

(Based on 1x column)

Brine:

• ▢ 1 ½ quarts (6 cups) water
• ▢ ¼ cup packed brown sugar
• ▢ 2 tablespoons salt
• ▢ 1 tablespoon liquid smoke
• ▢ 2 garlic cloves, minced
• ▢ ½ teaspoon dried thyme

Slow Cooker Chicken & Sauce:

• ▢ 2 pounds boneless skinless chicken breasts (Adjusted based on typical recipe yields for 16 sliders)
• ▢ Reserved 1 cup brine (from above)
• ▢ ⅓ cup liquid smoke (for cooking)
• ▢ 1 ½ cups hickory smoke-flavored barbecue sauce

For Serving:

• ▢ 16 slider buns or dinner rolls, split and warmed
• ▢ Deli coleslaw (optional)
• ▢ (Optional Garnish: Sliced green onions or pickles)

Step-by-Step Instructions

1. Prepare the Brine and Marinate Chicken Overnight:

• In a large bowl, combine the 1 ½ quarts of water, ¼ cup packed brown sugar, 2 tablespoons salt, 1 tablespoon liquid smoke, minced garlic, and dried thyme.
• Stir or whisk thoroughly until the brown sugar and salt are completely dissolved.
• Reserve 1 cup of this brine mixture in a separate container; cover and refrigerate this reserved portion for cooking the chicken later.
• Place the boneless skinless chicken breasts into the large bowl with the remaining brine. Ensure the chicken is fully submerged (add a bit more water if needed to cover).
• Cover the bowl tightly with plastic wrap and refrigerate for 18-24 hours (overnight is perfect). Turn the chicken occasionally in the brine if possible.

2. Prepare Chicken for Slow Cooker:

• The next day, remove the chicken breasts from the brine. Discard the brine that the chicken was soaking in. Do not rinse the chicken. Pat it dry with paper towels if excessively wet, though some surface moisture is fine.
• Place the brined chicken breasts into a 3-quart slow cooker (or similar size).
• Pour the reserved 1 cup of clean brine over the chicken in the slow cooker.
• Add the ⅓ cup of liquid smoke for cooking over the chicken.

3. Slow Cook the Chicken:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 4-5 hours (recipe says 5-6 hours for older version with bone-in; for boneless breasts, 4-5 on LOW is usually sufficient), or until the chicken is very tender and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

4. Shred Chicken and Add BBQ Sauce:

• Once the chicken is fall-apart tender, carefully remove the chicken breasts from the slow cooker and place them on a clean cutting board or large plate.
• Discard the cooking juices remaining in the slow cooker.
• When the chicken is cool enough to handle, use two forks to shred the meat.
• Return the shredded chicken to the (now empty or wiped clean) slow cooker.
• Pour the 1 ½ cups of hickory smoke-flavored barbecue sauce over the shredded chicken.
• Stir well to ensure all the shredded chicken is evenly coated with the BBQ sauce.

5. Heat Through and Serve:

• Cover the slow cooker again. Let the sauced chicken heat through on LOW or WARM setting for about 15-30 minutes, or until hot.
• While the chicken heats, split your slider buns or dinner rolls and warm them (e.g., briefly in a low oven or toaster).
• To serve, spoon a generous portion of the hot, smoky BBQ shredded chicken onto each warmed bun.
• Top with deli coleslaw, if desired, or other favorite slider toppings like pickles or thinly sliced onion.
• Serve the Barbecue Chicken Sliders immediately. Enjoy!

Troubleshooting

• Chicken Too Salty: Brined for too long, or salt in brine/BBQ sauce was very high. Ensure correct brining time. Use reduced-sodium soy sauce if it were in the BBQ sauce base (this uses pre-made BBQ).
• Chicken Dry: Very unlikely with brining and slow cooking in liquid. Could happen if cooked significantly too long after shredding without enough BBQ sauce, or if very lean breasts were used and all moisture cooked out.
• Smoky Flavor Too Intense: Used a very strong liquid smoke, or too much. Liquid smoke is potent; adjust to taste.
• Sauce Too Thin (Final BBQ chicken): BBQ sauce used was very thin. If desired thicker, after mixing shredded chicken with BBQ sauce, you can cook uncovered on LOW in slow cooker for 20-30 mins to allow some reduction, or briefly simmer in a saucepan.
• Buns Getting Soggy: Assembled too far in advance. Toasting buns helps. Serve promptly after assembling.

Tips and Variations

• Brining is Key: Don’t skip the overnight brine! It makes a huge difference in the moisture and flavor of the chicken breasts.
• Liquid Smoke: Use sparingly as it’s very concentrated. Different brands have different intensities.
• Chicken Thighs: Boneless, skinless chicken thighs would also be fantastic and even more foolproof against drying out. Use an equal weight.
• BBQ Sauce Choice: The flavor of your chosen hickory smoke BBQ sauce will significantly impact the final taste. Use one you love!
• Homemade BBQ Sauce: For a more from-scratch approach, make your own hickory-smoked style BBQ sauce to toss with the shredded chicken.
• Add Spice: Mix a pinch of cayenne pepper or red pepper flakes into the brine or add to the BBQ sauce for some heat.
• Different Rolls: While Hawaiian sweet rolls are specified, any soft slider bun or small dinner roll works.
• Toppings Galore: Besides coleslaw, consider sliced dill pickles, thinly sliced red onion, or even a slice of cheddar or provolone cheese melted on the chicken.

Serving and Pairing Suggestions

• Serve Warm: These sliders are best when the chicken is hot and the rolls are freshly toasted and soft.
• Party Perfect: Ideal for game days, potlucks, barbecues, or any casual gathering. Easy to make a large batch.
• Classic Sides: Serve with potato chips, French fries, potato salad, baked beans, or more coleslaw.
• Kid-Friendly: Usually a big hit with kids (maybe use a milder BBQ sauce if they are sensitive to smoke/spice).

Nutritional Information

(Note: Estimated, per slider, assuming 16 sliders. Highly variable based on bun size, specific BBQ sauce brand (sugar/sodium content), chicken breast size, and coleslaw if added.)

• Calories: 250-380+ per slider (without coleslaw)
• Fat: 8-15g+
• Saturated Fat: 2-5g+
• Cholesterol: 40-70mg+
• Sodium: 700-1000mg+ (BBQ sauce, brine, rolls can be high)
• Total Carbohydrates: 25-35g+ (Mostly from roll, BBQ sauce, brown sugar in brine)
• Dietary Fiber: 1-2g+
• Sugars: 10-18g+ (from BBQ sauce, brown sugar, rolls)
• Protein: 15-20g+

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Recipe Summary and Q&A

Summary: These Slow Cooker BBQ Chicken Sliders start with boneless, skinless chicken breasts brined overnight in a mixture of water, brown sugar, salt, liquid smoke, garlic, and thyme. One cup of the brine is reserved. The brined chicken is placed in a slow cooker with the reserved cup of brine and additional liquid smoke, then cooked on LOW for 4-5 hours until tender. The chicken is removed, shredded, and the cooking juices are discarded. The shredded chicken is returned to the slow cooker, mixed with hickory smoke-flavored barbecue sauce, and heated through. The saucy chicken is served on warmed slider buns or dinner rolls, optionally topped with deli coleslaw.

Q&A:

• Q: Why brine the chicken? What does it do?
  • A: Brining chicken (soaking it in a saltwater and often sugar solution) helps the meat absorb moisture, making it juicier and more flavorful after cooking. It also helps season the chicken from the inside out. For lean chicken breasts, especially when slow-cooked for shredding, brining can make a noticeable difference in tenderness and juiciness.
• Q: Do I have to use liquid smoke?
  • A: No, liquid smoke is optional, but it adds a significant smoky flavor that enhances the “barbecue” feel, especially since the chicken isn’t actually being smoked on a grill. If you omit it, the flavor will be less smoky. Using a very smoky BBQ sauce can also help.
• Q: Can I make the shredded BBQ chicken ahead of time?
  • A: Yes, absolutely! The cooked and sauced shredded chicken can be made a day or two in advance and stored in an airtight container in the refrigerator. Reheat it gently in the slow cooker on LOW, on the stovetop, or in the microwave before assembling the sliders with freshly warmed buns.
• Q: What kind of rolls are best for these sliders?
  • A: The recipe suggests Hawaiian sweet rolls or dinner rolls. Soft slider buns, potato rolls, or small brioche buns would all be excellent choices. You want something soft that complements the tender shredded chicken.