Monday, April 26, 2010

Crockpot Shredded BBQ Chicken

This is so good. I make it probably 2-3 times a month. It is so simple and you can eat it with practically anything. I got it from


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

Place chicken in a slow cooker. In a bowl, mix the barbeque 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. Shred the chicken, and keep it on warm for about 15-30min before you eat.

We have eaten this a variety of different ways. On a bun, on a baked potato, as a dip for chips, with some cheesy scalloped potatoes and with rice. Try it! You'll love it!

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