BBQ Chicken Sliders

Pulled Chicken Sliders

Summer is that time of the year for families to get together,  play poolside, and time to put away your soup recipes.

I don’t know about you all but it seems like our friends and family use any excuse to get together during the summer months. We also start using those two lovely words POT LUCK. When it is your turn to host, I found a recipe that will feed the masses and pretty much takes the hassle away from you enjoying the fun along with your guests. One small note before you go out and buy your ingredients. The prep for this meal MUST be done 24 hours ahead of time. 

What you need: 


  • 1  1/2 qt. water (6 cups of water)
  • 1/4 – 1/2 cup packed brown sugar
  • 2 tablespoons of salt
  • 1 tablespoon liquid smoke
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried thyme


How it comes to life: 

You start with the brine ingredients. In a large bowl, mix the water, brown sugar, salt, liquid smoke, garlic, and dried thyme until the sugar is dissolved. Reserve 1 cup of the brine and place it in the refrigerator.

Place the chicken into a large ziploc bag. Add the remaining brine to coat the chicken. Seal the bag and place it in a bowl in the refrigerator for approximately 24 hours. I took the bag out a few times within the course of the 24 hours and shook it up a bit so that all of the chicken was nicely marinated.

Once the 24 hours has passed take the chicken out of the bag and place it in a crock pot. Discard the remaining brine still left in the ziploc. Add the reserved cup of brine and 1/3 cup liquid smoke. Cook on low for 5-6 hours or until the chicken is tender.

Crock Pot Chicken

Remove the chicken and on a place shred with two forks. Discard the remaining juice from the pot. Return the chicken to the pot and add in the BBQ sauce. Feel free to add more if it is too dry.

BBQ Chicken

Serve on a kaiser bun.

In the magazine it suggests topping the meat with what they call “Freezer Slaw”. I tried it and it was delicious but probably not for everyone. If you want to try the slaw here is the recipe they gave. I made this the night before as well.


What you need:

  • 1 head of cabbage shredded OR a bag of shredded cabbage mix
  • 1 teaspoon of salt
  • 1 cup of sugar
  • 1 cup of water
  • 1 cup of cider vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1 red pepper
  • 1 medium carrot shredded (if you are not using the mixed cabbage)

How it comes to life:

Place cabbage in a bowl and toss with salt. Let stand for an hour. Drain remaining liquid.

In a large saucepan, combine the sugar, water, vinegar, celery seed, and mustard seed. Bring to a boil dissolving the sugar. Cook 1 minute. Remove from hear and cool.

Add peppers and carrots if necessary. Add dressing and toss. Place in a container with a lid and place in the refrigerator.

Adapted from Taste of Home magazine – April 2013 issue

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