Directions
- 1Add chicken breasts to a Crock-Pot.
- 2Pour Italian dressing over the chicken.
- 3Add brown sugar to the Crock-Pot.
- 4Add Worcestershire sauce to the Crock-Pot.
- 5Pour barbecue sauce into the Crock-Pot.
- 6Cover the Crock-Pot with its lid.
- 7Cook on low for 6 hours or on high for 4 hours.
- 8Shred the cooked chicken using two forks.
- 9Let the shredded chicken cook with the sauce for 15 more minutes.
- 10Place a portion of the pulled BBQ chicken onto a bun.
- 11Serve the sandwich with chips.
Ingredients
- 4 -6 chicken breasts
- 12 ounce bottle barbecue sauce
- 0.75 cup Italian dressing
- 0.25 cup brown sugar
- 2 tablespoons Worcestershire sauce
- chips
Equipment
Crock-Potforkstongs
Tips
- You can add the leftovers to a salad or a wrap during the week.
- The cooking time may vary slightly - it’s done when the chicken can be easily shredded with two forks.
- Top with coleslaw or leave them plain and serve with chips.
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