BBQ Chicken Sliders

This is from the Taste of Home Slow Cooker magazine that I have been relying on for our busy week nights!  It was a family favorite!

Brine:
1 1/2 qt. water
1/4 cup packed brown sugar
2 Tbsp. salt
1 Tbsp. liquid smoke
2 garlic cloves, minced
1/2 tsp. dries thyme

Chicken:
2 lbs. boneless skinless chicken breast
1/3 cup liquid smoke
1 1/2 cups hickory smoke-flavored bbq sauce
slider buns or dinner rolls

1.  In a large bowl, mix the brine ingredients, stirring to dissolve brown sugar.  Reserve one cup brine for cooking chicken.  Cover and refrigerate.
2.  Place chicken in a large resealable plastic bag; add remaining brine.  Seal the bag pressing out as much air as possible; turn to coat the chicken.  Place in a large bowl; refrigerate 18-24 hours, turning the bag occasionally.
3.  Remove chicken from the brine and transfer to a 3 qt. slow cooker; discard the brine in the bag.  Add reserved one cup of brine and 1/3 cup liquid smoke to the chicken.  Cook, covered, on low 4-5 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 bbq sauce; heat through.  Serve on buns.