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!
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
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.