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BBQ Chicken Sliders

Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they're so tender, they melt in your mouth. —Rachel Kunkel, Schell City, Missouri
  • Total Time
    Prep: 25 min. + brining Cook: 4 hours
  • Makes
    8 servings


  • BRINE:
  • 1-1/2 quarts water
  • 1/4 cup packed brown sugar
  • 2 tablespoons salt
  • 1 tablespoon liquid smoke
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 2 pounds boneless skinless chicken breasts
  • 1/3 cup liquid smoke
  • 1-1/2 cups hickory smoke-flavored barbecue sauce
  • 16 slider buns or dinner rolls, split and warmed
  • Deli coleslaw, optional


  • In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate.
  • Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally.
  • Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. 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.
  • Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.
Nutrition Facts
2 sliders: 376 calories, 8g fat (2g saturated fat), 98mg cholesterol, 883mg sodium, 43g carbohydrate (9g sugars, 3g fiber), 30g protein.

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Average Rating:
  • KimC.
    Mar 30, 2018

    I have made this recipe several times, and it has always been a winner. I serve the chicken on sweet Hawaiian rolls or over a bake potato.

  • katehugs
    Feb 9, 2018

    No comment left

  • s_pants
    Sep 19, 2017

    We all enjoyed this, but I was not overly impressed. Would make it again. I doubled the recipe, but I am not positive you would need to double the brine. I feel 1 1/2 times would probably be sufficient. And if you like saucy BBQ you will need to add more sauce either when mixing together or at the table.

  • LegalSec
    Jul 12, 2017

    Made over this past weekend. I changed one thing and that was the liquid smoke. The second time I only added two tablespoons instead of the full 1/3 cup. I don't like things too smoky and it was perfect. Very tender chicken and I used my own homemade chipotle sauce and I did add extra because I too like it saucy. Very, very good. Oh by the way, the chicken was not mushy from soaking in the brine, I let my chicken soak for 16 hours. Delicious.

  • robbrd
    Jul 12, 2017

    My family liked this. It seemed a little dry so I added more BBQ sauce, but then, we like things a little more saucy than most recipes suggest.

  • Sandy
    Jun 22, 2017

    No comment left

  • sd20
    Jun 14, 2017

    Good, a little dry so added more barbecue sauce.

  • Corwin44
    Feb 7, 2017

    I made this tonight for dinner and it turned out great. I did brine my chicken overnight and it wasn't mushy at all. The chicken was tender and delicious. The only change I made was to use chicken broth instead of water and omit the salt. My entire family loved this recipe.

  • klb2909
    Feb 4, 2017

    According to America's Test Kitchen, my source for all cooking rules, NEVER brine chicken longer than an hour or it gets spongy.

  • gina.kapfhamer
    Jan 24, 2017

    No comment left