Description

Craving a tender, flavorful barbecue dish that practically cooks itself? Zesty Slow Cooker Chicken Barbecue is your answer! This effortless recipe combines frozen chicken breasts with a tangy, sweet, and savory sauce made from barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce, resulting in juicy, shreddable chicken perfect for sandwiches, tacos, or platters. Ideal for busy weeknights, game days, or casual gatherings, this dish is a crowd-pleaser with minimal prep.

Ingredients

This dish comes together with just five ingredients that create a flavorful, tender result. Here’s what you need and why each matters:

Frozen Skinless, Boneless Chicken Breast Halves (6): Provide a lean, protein-packed base that absorbs the sauce during slow cooking.
Barbecue Sauce (12 oz bottle): Forms the smoky, sweet foundation of the dish.
Italian Salad Dressing (½ cup): Adds a zesty, tangy kick with herbs and vinegar.
Brown Sugar (¼ cup): Enhances sweetness and creates a caramelized depth.
Worcestershire Sauce (2 tbsp): Infuses umami and a subtle savory complexity.

Substitutions and Variations

Chicken: Use frozen chicken thighs for a juicier result, or fresh chicken (reduce cooking time by 1 hour on Low or 30 minutes on High).
Barbecue Sauce: Choose a spicy, honey, or smoky barbecue sauce to adjust flavor; use a low-sugar version for a lighter option.
Italian Dressing: Swap for vinaigrette or a mix of ¼ cup olive oil, 2 tbsp vinegar, and 1 tsp Italian seasoning.
Brown Sugar: Replace with honey, maple syrup, or omit for less sweetness.
Worcestershire Sauce: Use soy sauce, tamari, or balsamic vinegar for a similar umami boost.
Gluten-Free: Ensure barbecue sauce, Italian dressing, and Worcestershire sauce are gluten-free.
Add-Ins: Mix in 1 tsp smoked paprika, ½ tsp chili powder, or 1 sliced onion for extra flavor.

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Instructions

Prepare the Slow Cooker:
- Place 6 frozen skinless, boneless chicken breast halves in the bottom of a slow cooker, arranging them in a single layer if possible.
Make the Sauce:
- In a medium mixing bowl, combine 12 oz barbecue sauce, ½ cup Italian salad dressing, ¼ cup brown sugar, and 2 tbsp Worcestershire sauce.
- Whisk until smooth and well blended.
Coat the Chicken:
- Pour the sauce mixture over the chicken breasts, ensuring they are fully covered.
Cook:
- Cover the slow cooker with the lid.
- Cook on Low for 6–8 hours or on High for 3–4 hours, until the chicken is tender and reaches an internal temperature of at least 165°F (74°C).
Shred the Chicken:
- Remove the chicken from the slow cooker and transfer to a cutting board or large bowl.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir to coat evenly with the sauce.
Serve:
- Serve hot, spooning extra sauce over the chicken for maximum flavor.
- Enjoy as is, or use in sandwiches, tacos, salads, or bowls (see serving suggestions below).

Cooking Tips

Frozen Chicken: No need to thaw; frozen chicken ensures slow, even cooking and stays juicy.
Check Doneness: Use a meat thermometer to confirm the chicken reaches 165°F (74°C); overcooking can dry it out, so check at the minimum time.
Thicker Sauce: If the sauce is too thin, simmer it in a saucepan over medium heat for 5–10 minutes after shredding to thicken, or mix in 1 tsp cornstarch slurry.
Even Coating: Stir the shredded chicken well in the sauce to ensure every piece is flavorful.
Slow Cooker Size: A 4–6 quart slow cooker works best for this recipe.