Zesty Slow Cooker Chicken Barbecue

INGREDIENTS:

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle or 1 /12 cups barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

DIRECTIONS:

1. Place chicken in a slow cooker (frozen okay).
2. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
3. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

NOTES:

I used the Stubb's brand for the BBQ sauce. It was a little too vinegary for us, so I added a bit more brown sugar. I'll try the Jack Daniels brand next time.

Before the last hour, I went in and shredded the chicken. That is also when I tasted it and adjusted accordingly. We made sandwiches with the chicken and added some mayonnaise to the bread.

Oh, and I cut the recipe in half. That was more than enough to feed Vuong, Emma, and I for two days.

RESULTS:

This was very, very good.

UPDATE:

I've made this recipe several times. I've found that the best BBQ sauce is the original Sweet Baby Ray's. I usually have to add a little bit more brown sugar, though...but I don't add it until I go to shred the chicken so I can add according to taste. I once added way too much sugar and it kind of ruined the chicken. You want to add enough sugar so it doesn't taste too tart, but it still tastes like BBQ.

For the italian dressing and worcestershire sauce, brand types don't seem to matter. The last time I made it, I used the safeway generics and the chicken probably came out the best it ever did.

Oh, and I usually cook it in the crockpot for 6 hours on low. Shred the chicken. Then leave it on "keep warm" for another 30 minutes or so...just enough time for the chicken to absorb the sauce.

We use just regular white loaf bread for our sandwiches. It's also good with some sliced cheese.

Also, leftovers freeze very well!