Ingredients
Scale
2 lbs boneless, skinless chicken breasts, trimmed of excess fat
1 1/4 cups barbecue sauce (we love Sweet Baby Ray’s Honey BBQ)
1/2 cup Italian dressing (I use a fat-free version)
2 tablespoons Worcestershire sauce
1/4 cup light brown sugar (reduce to 1/8 cup or omit for less sweetness)
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and freshly ground black pepper, to taste
Instructions
- Start by spraying the inside of your slow cooker generously with nonstick cooking spray, or go the no-mess route and use a disposable liner, which makes cleanup a breeze.
- Trim your boneless, skinless chicken breasts if needed, then season both sides with salt, pepper, garlic powder, and onion powder. Nestle the chicken into the bottom of the crockpot.
- In a medium mixing bowl, whisk together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce until smooth and glossy. Pour this bold, tangy mixture evenly over the chicken.
- Cover with the lid and cook on high for 2½ to 3 hours or on low for 5 to 6 hours. You’ll know it’s done when the chicken is fork-tender and registers 165°F internally. I like to check with an instant-read thermometer to be sure.
- Once it’s fully cooked, you can leave the chicken whole or shred it right in the crockpot with two forks. Shredding it in the sauce lets it soak up every drop of that smoky-sweet barbecue flavor.
- Spoon the saucy chicken onto buns for irresistible BBQ sandwiches, or pile it onto pizza, tacos, nachos, salads, or rice bowls. However you serve it, this one’s guaranteed to be a hit.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
