Description

Craving a tender, flavorful barbecue dish that practically cooks itself? What if you could toss a few ingredients into a slow cooker and come back to juicy, shredded chicken in a zesty sauce? Say hello to Zesty Slow Cooker Chicken Barbecue! This effortless recipe combines frozen chicken breasts with a tangy blend of barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce, slow-cooked to perfection.

Ingredients

For the Chicken Barbecue

Frozen Skinless, Boneless Chicken Breast Halves (6): Provide a lean, convenient protein base that absorbs the sauce’s flavors during slow cooking.
Barbecue Sauce (12 oz bottle): Adds smoky, sweet, and tangy flavor as the primary sauce component.
Italian Salad Dressing (½ cup): Brings zesty, herbaceous notes to balance the sweetness.
Brown Sugar (¼ cup): Enhances sweetness and creates a caramelized depth.
Worcestershire Sauce (2 tbsp): Adds umami and a savory, slightly tangy kick.

Substitutions and Variations

Chicken Breasts: Use fresh chicken breasts (reduce cooking time by 1 hour), chicken thighs for juicier results, or pork shoulder for a pulled pork twist.
Barbecue Sauce: Choose a spicy, sweet, or smoky variety; use a low-sugar or homemade version for dietary needs.
Italian Salad Dressing: Substitute with vinaigrette, Caesar dressing, or ¼ cup olive oil mixed with ¼ cup vinegar and 1 tsp Italian seasoning.
Brown Sugar: Replace with honey, maple syrup, or a sugar-free sweetener for low-carb or keto diets.
Worcestershire Sauce: Use soy sauce, tamari, or balsamic vinegar for a similar umami flavor; ensure gluten-free if needed.
Vegetarian Option: Swap chicken for jackfruit or plant-based chicken; reduce cooking time to 4–5 hours on Low.
Gluten-Free: Ensure barbecue sauce, Italian dressing, and Worcestershire sauce are gluten-free; check labels carefully.

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Instructions

Prepare the Slow Cooker:
- Place 6 frozen skinless, boneless chicken breast halves in the bottom of a 4–6 quart slow cooker, arranging them in a single layer if possible.
- Tip: No need to thaw the chicken; frozen breasts work perfectly and ensure juicy results.
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, about 30 seconds.
- Tip: Taste the sauce and adjust with more brown sugar for sweetness or Worcestershire for tanginess if desired.
Combine and Cook:
- Pour the barbecue sauce mixture evenly over the chicken breasts, ensuring they are fully coated.
- 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).
- Tip: Avoid lifting the lid during cooking to maintain heat; check doneness with a meat thermometer for accuracy.
Shred the Chicken:
- Remove the chicken from the slow cooker using tongs and transfer to a cutting board or large bowl.
- Shred the chicken using two forks or a hand mixer on low speed, about 1–2 minutes.
- Return the shredded chicken to the slow cooker and stir to coat evenly with the sauce, about 1 minute.
- Tip: For extra saucy chicken, reserve some sauce before shredding and add back as needed.
Serve:
- Serve the shredded chicken hot, directly from the slow cooker or transferred to a serving dish.
- Enjoy on hamburger buns for sliders, in tortillas for tacos, over rice, or alongside coleslaw and mashed potatoes.
- Tip: Keep the slow cooker on Warm for serving at gatherings to maintain temperature.