Update 10/1/2011: Watching your sugar intake? Here’s a variation: Omit the brown sugar. Instead of 12 oz BBQ sauce, combine 8 oz tomato sauce, 6 oz tomato paste, 2 Tbsp water, and 1 TBsp mustard.
Cook’s notes: I used a 3.3 lb “family size” package of chicken breasts for this recipe. This recipe is my new favorite way to prepare barbecue chicken in the slow cooker.
Prep time, about 30 minutes total, including the shredding. Cooking time: 5.5 hours
About 3 lbs boneless, skinless chicken breasts (fresh)
1.5 cups (12 oz) bottled molasses-based barbeque sauce
5 oz bottled Italian salad dressing
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
Spray the inside of a 4-quart slow cooker with non-stick cooking spray.
In a bowl (or glass 2-cup measure), mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Whisk together well.
Place half the chicken in the slow cooker. Cover with half the sauce. Place remaining chicken in the slow cooker; pour the remaining sauce over the chicken.
Put the lid on, and cook covered on HIGH for one hour. Turn heat to LOW and cook for another 4 hours. Do not remove the lid during cooking. Do not stir the ingredients while they cook.
Shred the cooked chicken with two forks. Return the meat and sauce to the slow cooker; heat on LOW for another 30 minutes.
Adapted from allrecipes