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Easy Crock-Pot BBQ Chicken Recipe for Busy Nights

Easy Crock-Pot BBQ Chicken

Tender shredded chicken breasts simmer slowly in a sweet, tangy barbecue sauce made with Italian dressing, brown sugar, and Worcestershire sauce. Serve it on buns, over rice, in baked potatoes, or alongside coleslaw.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 breasts, about 2 pounds total Boneless, skinless chicken breasts
Sauce
  • 1 18-ounce bottle Barbecue sauce
  • 1/4 cup Italian salad dressing
  • 1/4 cup Packed light brown sugar
  • 1 tablespoon Worcestershire sauce

Method
 

Step-by-Step
  1. Place the four chicken breasts in the bottom of a 5- to 6-quart slow cooker.
  2. Stir together the barbecue sauce, Italian dressing, packed light brown sugar, and Worcestershire sauce in a bowl.
  3. Pour the sauce over the chicken and turn the pieces once so they are coated.
  4. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
  5. Shred the chicken directly in the slow cooker with two forks, then stir it into the sauce.
  6. Serve the BBQ chicken on buns, over rice, in baked potatoes, or with coleslaw.

Notes

Choose chicken breasts of similar size for even cooking, and avoid cooking them much longer than necessary because lean breasts can become dry. Boneless, skinless chicken thighs can be substituted for a richer, more tender result. If the sauce is thin after shredding, leave the lid ajar or remove it and cook on HIGH for 10–15 minutes.