Crock-Pot Shredded BBQ Chicken Sandwiches

6 May


Once again, the crock-pot comes to the rescue to help me through a busy week!  I found a new recipe that the family really enjoyed.  It is a great recipe and can be adjusted to feed a small family or a large one like mine.  We all loved it!  The chicken is marinated overnight in a brine mixture (very simple) and placed in the slow cooker the next morning to simmer.  The chicken is very tender and shreds into lovely little bits!  It is served on dinner rolls or slider buns to make a wonderful, satisfying meal.


Brine –

6 cups water

1/4 cup packed brown sugar

2 Tablespoons salt (don’t worry about this amount, it will be discarded in the brine)

1 Tablespoon liquid smoke

2 teaspoons minced garlic

1/2 teaspoon dried thyme

Other Ingredients-

2 lbs. boneless skinless chicken breasts

1/3 cup liquid smoke

1 1/2 cups hickory smoke flavored barbecue sauce

16 dinner rolls or slider buns, split


The night before, prepare the brine and marinate the chicken.

For the brine, place 6 cups of water in a large Ziploc bag (for easy clean up).  Add the brown sugar, salt, liquid smoke, minced garlic, and thyme.



Stir with a spoon to dissolve brown sugar.


Remove 1 cup of brine, and refrigerate to add to the crock pot the next morning.


Place the chicken in the bag with the brine.


Seal the bag, getting out as much of the air as possible.  Lay in a plastic container or bowl, and refrigerate for 18-24 hours.


The next morning, pour off the brine and discard.


Transfer the chicken to a 3 qt. crock-pot.  Add the reserved 1 cup of brine you saved from yesterday.


Add 1/3 cup liquid smoke, cover and cook on low for 5-6 hours.


When chicken is tender, remove chicken and discard cooking juices.



Shred chicken with two forks, then return to crock-pot.



Stir in 1 1/2 cups hickory smoke-flavored BBQ sauce.  Stir to combine and heat if necessary.


Serve on split dinner rolls or buns with additional sauce.  Delicious!



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