I love my crockpot. There is nothing I love more than dumping a few ingredients into the crockpot, turning it on and coming home a few hours lately with dinner waiting for me. I’m a big fan of pulled pork, but since I didn’t have any pork in my freezer, I figured I would make pulled chicken instead. I came across this recipe, and was a little skeptical of the italian dressing in it, but it turned out awesome. The chicken was very tender, and the sauce it cooked in was very tasty. I used the chicken to make sandwiches, but it would also be great on baked potatoes or can be used to make a BBQ chicken pizza. Grab a fork – it is a little messy to eat!
Ingredients:
6 boneless, skinless chicken breasts
1 – 12 oz. bottle of your favorite BBQ sauce (I recommend Sweet Baby Rays)
1/2 cup Italian dressing (I used fat-free)
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions:
Remove the fat from the chicken breasts, then place the chicken in the slow cooker.
In a bowl, mix the BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce together until smooth. Pour over the chicken breasts.
Cover, and cook for 3-4 hours on high, or 6-8 hours on low. I cooked it on high for 3 hours, shredded the chicken, then cooked it on low for 1 additional hour.
*Freezer Friendly Tip* – Freeze individual portions in a zip-lock bag for a quick lunch or dinner. Just re-heat the chicken in a microwave safe bowl and stir in a little extra bbq sauce if needed.
Source: Allrecipes.com
Hi there! I’m Chrissy, and welcome to Stick a Fork in It. My passion is creating classic, comforting meals from scratch – no fancy ingredients or complicated techniques here! 
I love slow cooker recipes. The italian dressing probably does something with tenderizing the meat.
If you were to cook this on low, what time would you pull apart the chicken? I want to being this for school and cook it there, but I was wondering when I should check on it throughout the day. I was thinking of starting it around 7:30. My lunch starts at 12:30, and we are planning to eat our “potluck feast” at 1:35. Thanks so much!
I would probably shred during your lunch break, and it should be good to go by 1:30. You’ll know its done when it easily falls apart when you go to shred it. If it’s not done at lunch, crank up the heat to high. Hope you enjoy it!