Crockpot BBQ Chicken with Italian Dressing
Servings: 8
Equipment
Ingredients
- 3 pounds boneless skinless chicken breasts about 6 breasts
- 12 ounces BBQ sauce
- ½ cup zesty Italian dressing
- 1 tablespoon corn starch optional
Instructions
- Place chicken into the bottom of the slow cooker and pour sauces over top.
- Set to low for 6-8 hours or high for 4-6 hours (6 hours on low is perfect in my Crock-Pot).
- When done, remove chicken breasts and set aside.
- (OPTIONAL) In a small bowl or mug, dissolve cornstarch in about ¼ cup of liquid from the slow cooker. Pour cornstarch mixture into the slow cooker and stir to combine. Cover and cook on high for 20-30 minutes.
- Shred chicken using two forks and return to the slow cooker. Mix well and serve.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or on the stovetop with a splash of extra sauce or broth to keep the chicken moist. To freeze, let it cool completely, then portion it into freezer bags or containers. Freeze for up to 3 to 4 months. Thaw overnight in the fridge before reheating.
