Description
Effortlessly create tender, juicy pulled chicken slathered in rich barbecue sauce using your Crockpot. Perfect for sandwiches, salads, or on its own.
Ingredients
- 2 lbs boneless, skinless chicken breasts, trimmed of fat
- 1 1/4 cup barbecue sauce
- 1/2 cup Italian dressing
- 2 tbsp Worcestershire sauce
- 1/4 cup light brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and black pepper, to taste
Instructions
- Spray the inside of your Crockpot with non-stick cooking spray.
- Season the trimmed chicken breasts with salt, pepper, onion powder, and garlic powder and place them in the Crockpot.
- In a bowl, combine barbecue sauce, Italian dressing, light brown sugar, and Worcestershire sauce and mix well.
- Pour the sauce mixture over the chicken breasts.
- Cover and cook on high for 2.5 to 3 hours or low for 5 to 6 hours, until chicken reaches an internal temperature of 165°F.
- Shred the chicken in the Crockpot for extra flavor absorption, or serve whole.
Notes
For a spicier version, add cayenne pepper or hot sauce to the sauce mixture. Refrigerate leftovers in an airtight container for up to 4 days.