Zesty Slow Cooker Chicken Barbecue

By lamarandrose

"Use your slow cooker to prepare this great twist on basic barbecue chicken. Throw the chicken breasts in frozen, and serve with baked potatoes."

Ingredients

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Preparation

Step 1

Place chicken in a slow cooker.

In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

I too used fresh chicken breasts and cooked them on high for 3 hours. I then shredded the chicken and cooked on low for 1 more hour. (Note: I only used 3 chicken breasts) I followed the recipe exactly and thought it turned out perfectly. For those who commented that the sauce was watery - shredding the chicken will help absorb it and make sure you are using a molasses based sauce and not a vinegar based sauce. I live in Kansas City so we definitely know our BBQ and this turned out great! Before serving the chicken, I brushed an olive oil and garlic salt mixture on the outside and inside of the bun and broiled for a few minutes until toasty. I also found a Chipotle Cheddar Cheese by Sargento that was a nice addition. Finished off with red onion slices. Will definitely make this again. Very good reheated too. UPDATE: With the left over chicken from last night, I made a salad with black beans, corn, onions, and chipotle cheddar cheese. I added the left over chicken and finished by drizzling a 2 part BBQ sauce, 1 part Ranch dressing mixture over the salad. Very yummy!