Easy Slow Cooker BBQ Chicken BreastsIngredients
•6 skinless, boneless chicken breast halfs or 12 to 15 chicken tenders
•1 (12 ounce) bottle barbeque sauce (I like Sweet Baby Ray’s or Sweet and Sassy Famous Daves)
•1/2 cup Italian salad dressing plus 2 Tablespoons
•1/2 chicken broth
•1/4 cup brown sugar
•1 tablespoons Worcestershire sauce
•Salt & Pepper to taste
1.Clean and wash chicken thoroughly. Place frozen or thawed chicken in a slow cooker. Cover chicken with chicken broth and 1/2 cup Italian Salad Dressing. Cover, and cook chicken in broth until chicken breasts or tenders are almost done, but not quite. (Breasts take longer). They will continue cooking after you add the BBQ Sauce.
2.In a bowl, mix the barbeque sauce, 2 Tablespoons Italian salad dressing, brown sugar, and Worcestershire sauce, salt & pepper to taste. Pour over the chicken.
3.Cover, and cook on low for about 1 hour or until chicken is fork tender and pulls apart easily. Serve as whole breasts, or shred for Sandwiches, or put over steamed rice.
HINT: **Each Slow Cooker cooks differently. Chicken tenders cook quickly, and breasts require a longer cooking time. When the breasts are almost fork tender, I pour the sauce over the top, cover again, and simmer slowly in the slow cooker until the meat is fall apart tender. Cooking the chicken in the broth and italian dressing at the start ensures that the chicken will be juicy and tender. Over cooking the breasts is what makes chicken tough!
*If I’m in a huge hurry, and can’t be home to add the sauce, simply put the frozen breasts or tenders in the slow cooker, then top with all the sauce ingredients . . . including the chicken broth, then cover and cook for 4 to 6 hours on low heat. Before serving, turn the heat to high, and crack the lid slightly, so that the steam and be released and the sauce can thicken a bit more.
*You can also do a pork roast with this same sauce. Brown a pork roast on both sides, and then place in a slow cooker. I cover my pork roast with 1 pkg. of au ju, and enough water so that only about 2 inches of the roast are out of the water. Cook on high for 5 to 8 hours until roast is fork tender. Remove the roast and slice or shred. Pour juice from the slow cooker and save to dip bbq pork sandwiches in, or discard. Put the meat back into the slow cooker. Mix BBQ sauce (usually double this for a big roast), and pour over the top of the slices or shredded pork. Mix until well combined. Cover again and continue cooking until sauce has had a bit of time to thicken and the flavors can blend together. YUM!