Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and stay even juicier during the long cook time. Cook them on low for 6 to 7 hours until they shred easily.

Can I make this recipe without Italian dressing?

You can substitute an equal amount of apple cider vinegar mixed with 1 teaspoon of Italian seasoning for a similar tangy flavor. Use the same quantity as the dressing for best results.

How can I store leftover pulled chicken?

Refrigerate leftovers in an airtight container for up to 4 days. Reheat portions gently in the microwave or on the stovetop with a splash of water to keep them moist. [tasty-recipe id="16248"]

Melt in Your Mouth Chicken Brown Sugar Italian Chicken Creamy Chicken Orzo

Easy Pulled BBQ Chicken in the Crockpot Recipe

Description

Pulled BBQ Chicken in the Crockpot features tender, shredded chicken simmered in a sweet and tangy sauce made with BBQ sauce, Italian dressing, brown sugar, and Worcestershire. Perfect for busy weeknights, game day gatherings, or meal prepping for the week ahead.

Ingredients

6 skinless boneless chicken breasts, about 6 to 8 ounces each
12 ounce bottle BBQ sauce, Sweet Baby Ray's works beautifully, or use your favorite brand
1/2 cup Italian salad dressing, Wish-Bone adds a tangy base to the sauce
1/4 cup brown sugar, packed
2 tablespoons Worcestershire sauce, for depth and savory flavor

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Instructions

Layer the Chicken: Place the 6 chicken breasts in the bottom of a 6-quart slow cooker.
Mix the Sauce: In a medium bowl, whisk the BBQ sauce, Italian dressing, brown sugar, and Worcestershire sauce until smooth.
Coat the Chicken: Pour the sauce evenly over the chicken and turn each breast to coat it completely.
Cook on Low: Cover and cook on low for 6 hours, until the chicken reaches 165°F and shreds easily with a fork.
Shred and Serve: Transfer the chicken to a large bowl, shred it with two forks, then return it to the slow cooker and stir it into the sauce.

Prep Time: 10 minutes
Cook Time: 6 hours