Does it get much easier than this summer crockpot recipe? Slow-cook chicken breasts in a mixture of bottled barbecue sauce, Italian dressing, brown sugar and Worcestershire sauce for a tender, sweet, and tangy barbecue chicken that’s great on a bun or even over a baked potato. This is a stress-free and tasty meal of which the whole family will want seconds.
24 ounces boneless, skinless chicken breasts
3/4 cup barbecue sauce
1/4 cup reduced-fat Italian dressing
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons low-sodium chicken broth
How to Make It
Put chicken in slow cooker. In a bowl, combine barbecue sauce, dressing, brown sugar and Worcestershire sauce. Pour over chicken. Cover and cook on low for 5 hours.
Remove chicken to a cutting board and shred with 2 forks. In a small bowl, mix cornstarch and chicken broth. Stir into sauce in slow cooker, cover and cook until sauce is thickened and heated through, 5 to 10 minutes. Return chicken to cooker, stir, cover and continue cooking on low for 45 minutes. Serve chicken on whole-grain buns, over brown rice or with baked potatoes if you like.
Put leftovers from this recipe in soups or stews, tacos or sandwiches. Stuff it into a sweet potato, or throw it on top of a salad.
The type of barbecue sauce that you use will determine how much you like this recipe. While I normally like a Carolina style BBQ sauce, for this recipe I use a thicker tomato-based sauce (Dinosaur Bar-b-que) and add some brown or dijon mustard (just not that yellow stuff), Franks Red Hot sauce and ground pepper. I only use 1 tablespoon (or slightly less) of brown sugar to keep the sweetness subtle since I prefer a spicy-sweet flavor. BBQ sauce can already have a lot of sugar in it so adding brown sugar might not even be necessary.