Zesty Slow Cooker Chicken Barbecue

I too used fresh chicken breasts and cooked them on high for 3 hours. I then shredded the chicken and cooked on low for 1 more hour. (Note: I only used 3 chicken breasts) I followed the recipe exactly and thought it turned out perfectly. For those who commented that the sauce was watery - shredding the chicken will help absorb it and make sure you are using a molasses based sauce and not a vinegar based sauce. I live in Kansas City so we definitely know our BBQ and this turned out great! Before serving the chicken, I brushed an olive oil and garlic salt mixture on the outside and inside of the bun and broiled for a few minutes until toasty. I also found a Chipotle Cheddar Cheese by Sargento that was a nice addition. Finished off with red onion slices. Will definitely make this again. Very good reheated too. UPDATE: With the left over chicken from last night, I made a salad with black beans, corn, onions, and chipotle cheddar cheese. I added the left over chicken and finished by drizzling a 2 part BBQ sauce, 1 part Ranch dressing mixture over the salad. Very yummy!

I love this sauce! The only change I made was to add about 1/2 cup of diced onion and 1 teaspoon of liquid smoke. I used Sweet Baby Ray's Honey barbecue sauce and the sauce was perfect. The chicken is wonderful but the recipe also lends itself well to boneless pork ribs. I threw them in the crockpot and poured the sauce over them. In about 8 hours I had the most tender, juicy ribs ever! Used the extra sauce to pour over the ribs once they had been served. A very big hit!

Outstanding recipe! Added 3 cloves of minced garlic, one tbs of liquid smoke and Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce! To avoid the wateriness of this dish that other reviewers have noted, try using chicken that has not been frozen and adjust your cook time accordingly. Served on rolls with carmelized onions and choice of cheese with a side of sweet potato fries.... My family of men LOVED this dish!!! HELPFUL HINT: Use the leftover chicken on Texas Chicken Quesadillas found on this site. Outstanding way to use up the leftovers!

I added about 4 cloves of minced garlic & half a diced onion... my breasts weren't frozen so I only cooked on low for about 4 hours. Then I removed the chicken & shredded it, adding it back to the sauce, along w/ a tbp. or two of Wondra. (It's a non-clumping flour used in sauces & gravies. It's sometimes called "instant flour"). This thickened the sauce up nicely. I stuffed baked potates w/ this & added cheddar cheese & chopped onions. These were better than our local BBQ joint's stuffed potatoes! I served them w/ fresh corn on the cob (nuked) w/ parmesan butter.

YUMMERS! I used Jack Daniels original BBQ sauce, added an onion, sliced, only used 3 large chicken breasts, and per the other reviewers, added some flour about an hour or more before the end of cooking. I didnt want my chicken to dry out so I was doing the 6 hour recipe and had to crank the heat to high for the last 2 hours or my chicken would not have been done. I shredded the chicken about an hour before it was done and served it on fresh cibiatta rolls, with pickles and red onions to top them. SERIOUSLY easy and good. Served with sweet potato fries. Everyone licked their plates clean.

I made this last Monday and it came out nice if a bit watery. Next time I will only add half a bottle of BBQ sauce to the crockpot, then add the remainder after I shred it as some other reviewers suggested. It's really good though and has lots of potential.

Oh my Gosh!!!! Can I give this 10 stars? I was looking for an easy recipe one day that didn't require a lot of effort on my part and came across this recipe. I had almost everything needed for it as well, which usually isn't the case with most recipes I find. I LOVE the fact the chicken can be thrown in frozen. I threw 6 frozen breasts in the crockpot, used Sweet Baby Ray's Vidalia Onion BBQ Sauce, the amount of brown suger the recipe calls for, Heinz Worcetershire Sauce, and.....ooops! No Italian dressing! No problem! I substituted Kraft Light Balsamic Vinagrette dressing. I worried how the taste would be affected but it was INCREDIBLE! Next time (and there WILL definitely be a next time,)I may throw in some red onion bits as well. The sauce came out perfect in consistency as I broke the chicken up when it started getting tender and allowed it to remain in the crockpot to thicken up and absorb the BBQ sauce. Do yourself a favor and try this!!! You won't be disappointed!

I made this last night and my 7 year old LOVED LOVED LOVED it. I only had fresh chicken breasts (boneless - I used 5). I cooked it on high for 4 hours and the chicken breasts were tender, but not falling apart. I didn't shred it, as others did, but I'm sure that would be good too. I used Hickory Smoked Bulls' Eye BBQ sauce and Newman's Italian dressing. Served with steamed red potatoes & peas.

I added about 1/4 C apple cider vinegar, about 1/2 tsp of cayenne pepper and about 1 tsp liquid smoke.

Fantastic!!! My wife is not really even fond of BBQ. Well she said this recipe was a keeper! I took heavily in consideration the two “Most Helpful” reviews. First I used Sweet Baby Ray’s Original BBQ sauce. I can see that a subpar sauce would really mangle this recipe. As per the suggestion, I used fresh chicken breasts, used the same other ingredients as per the recipe and added 1 cup of diced onions. Cooked for three hours on high, shredded the chicken and then put on low for one hour. Wow! This will definitely be on rotation. Oh and my picky three year old loooooooved it! Enjoy and thanks for the recipe!

I'm giving this recipe 5 stars for it's basic idea and simplicity. But I changed it up, made it even simpler, and even more yummy (if I dare say so!) Forget the other ingredients, all you need is the frozen chicken, a large bottle (or 2 med. bottles) of your favorite bbq sauce, some brown sugar, and a dash of your favorite all-purpose seasoning. I used 4 large frozen skinless breasts, added somewhere between 14-16+ oz of Sweet Baby Ray's Original BBQ Sauce (the best!), 1/4 cup of light brown sugar, and 1 TSP of Spice World's Cajun Blackening Seasoning, but any all-purpose seasoning would do. No pre-cooking stirring necessary, just dump it all in on top of the chicken. Cook on low 3-5 hrs, then while chicken's still in crockpot, gently shred/pull apart using 2 forks. Let simmer on low for another hour (or several, depending on your timeframe) and remove crock from heat and stir. Sauce will thicken as it cools/stops boiling. BEST pulled bbq sandwiches our family's ever eaten! This is my husband's new favorite meal. Tip 1: If near eating time your sauce seems super watery, remove lid for half an hour. Tip 2: The quality of your bbq sauce directly translates to the quality / flavor of your chicken, so choose it wisely! Tip 3: Freezes great in Ziploc bags!

Soooo easy and soooo tasty! GREAT! Some wrote that the sauce was a little watery. Try defrosting the chicken before cooking (actually this should be done anyway) and shred the chicken after about 3 hours on high and then cook the shredded chicken on low for about an hour.

The recipe has potential, but the time is off. I cooked it on low for 8 hours, and the sauce was burned and the chicken was all dried out. If the time was lessened, I think it would cook well, but do not use the higher times suggested.

This is awesome. Even better the next day. I will make this again and again. Be sure to shred your chicken meat and it will thicken (absorb) the sauce. I added some minced garlic to it. I will make this again! Thank you for the recipe!

I read the reviews & knew I didn't want shredded chicken, so I decided to bake it it the oven instead. I prepared the chicken in a 13x9 & covered it with foil & put it in the fridge for a few hours. Then baked at 375 covered for 30 minutes & uncovered for 15. (spooned sauce over after removing foil.) Everyone loved it & the chicken was tender. (it was fresh chicken, not frozen) Thanks for submitting!

I used fresh chicken (not frozen) and only BBQ sauce (KC Masterpiece) and Lite Italian Dressing. I cooked the chicken for 4 hours and let it sit 'warm' for a few hours. When I got home from work I shredded the chicken in the pot and then let it sit a bit longer, though it really only needed about 10 mins. It was AWESOME!!!! I baked sweet potatoes and put the chicken on top. Add some veggies and you've got a great easy meal. Even my picky toddler loved it and now we have food for tomorrow!

I just threw 2 cups thawed leftover turkey from T-day that was in the freezer into a skillet and then put about 2.3 bottle of HP (British brand) honey barbecue sauce, 3 TBL brown sugar, 1/3 cup italian dressing and 1 generous TBL of worcestershire sauce. Let it cook together for 45 mins and turned out perfect.

We make this often. Here is what I do differently: At the beginning, only add half of the BBQ sauce. When the chicken is fully cooked remove it from the crockpot and shred it with a fork then add the rest of the BBQ sauce.

Easy and tasty. I used unfrozen chicken breasts and only used 3 large. Like other reviewers suggested, I used half bottle of (12 oz) BBQ sauce for the mix then cooked on HIGH for 3 hours - shredded chicken and then added the rest of the BBQ sauce and cooked on LOW for 1 more hour. Came out tender and perfectly sauced, not watery or runny at all.

I had fresh chicken, not frozen but otherwise kept everything the same. This was absolutely delicious! The taste was amazing and the house smelt wonderful. Will definitely make this again, so simple.

This was my first ever crock pot recipe, and it was a big hit. I used chicken thighs, and after six hours on high, pulled the bones out, shredded the meat, and let cook for another hour. It was delicious. I did however leave out the brown sugar, and I'm glad I did. It was still very sweet.

Very tangy...I like it! The Mr. loved this as well...he is the world's pickiest eater!

This was extremely easy and very good. I loved the idea of using frozen chicken. No need to thaw it first just throw it all in the crock pot! Be sure to freeze your chicken breasts separately! I mixed up the sauce the night before and in the morning just put it all together. I doubled the sauce ingredients and used 10 chicken breasts. It cooked on low for about 11 hours. It did seem a little dry when it was still whole, but by the time I shredded the breasts and put them back into the sauce, it melted in your mouth. I served it open faced on bulkie rolls with a slice of provolone and a slice of cheddar cheese on the roll first. This would be a great recipe for a summer BBQ! Be sure to use a good sauce as stated before. I used Jack Daniels and it was just delicious. Thanks for a real keeper!

Made this recipe exactly as written; although I did cut the recipe in half, since it’s the two of us. I only use Sweet Baby Ray’s BBQ sauce so of course it was delicious! I highly suggest using this BBQ sauce, no others come close; and I am picky with my sauces. I can’t believe how easy this tasty meal was to prepare and cook, the flavor payoff was awesome. I used three thawed chicken breast, cooked it on low and after 3 hours I shredded it and then returned it to the crockpot to cook for another 1.5 hours. The sauce was perfect, not runny at all! Not too savory and not too sweet…perfect! I piled the chicken on top of lightly toasted King’s Hawaiian rolls, and paired with corn on the cob. Fantastic recipe, zero flaws.

Wow. This was fantastic. I used 4 large, fresh chicken breasts, 20 oz of BBQ sauce, 1 cup of Fat Free Italian Salad Dressing, 1/2 cup Brown Sugar and 2 TBS of Worcestershire sauce. I cooked the chicken 5 hours on low before shredding and then putting back in the croclkpot with the sauce. Then I let it cook on the warm setting for about another 45 mins. It was perfect. This one goes in my keeper file.

This was amazing!! I have a smaller crockpot so i used 3 good sized fresh chicken breasts. Mixed the other ingredients like the recipe suggested and poured over the chicken. It cooked on high for 3 hours then i pulled the chicken apart & let it sit for another 30 mins (unplugged). I was surprised to see so many people say it was watery because mine was the perfect thickness. I used a 16oz bottle of origional Jack Daniels BBQ sauce so im not sure if that made a difference. I will definitely make this again.

Easy, impressive, and TASTES AND SMELLS delicious while cooking! I can't wait to try different barbq sauces with it. I used Jack Daniels sauce and also shredded the chicken 6 hours into cooking on low and served it at 7 hours of cooking. After shredding the chicken (which fell apart upon touching it with the fork!), the dish really came together- it was no longer runny and the taste really melded. Shredding the chicken is absolutely a must for this dish. Thank you!

Quite good...very simple. Contrary to what appears to be popular opinion here, a "non-gourmet" BBQ sauce tastes just as good in this recipe as a more expensive brand. I do not use the brown sugar called for in this recipe since my wife felt it was too sweet when prepared that way previously but I do add about 2 heaping teaspoons of minced garlic to enhance the flavor. After cooking I pour about 1/2 of the sauce back over the pulled chicken, mix together and serve this to those in the family who want a milder BBQ flavor. For the rest of us I take the remaining sauce and add cayenne pepper, black pepper, and apple cider vinegar to taste and drizzle this over each sandwich. This moves the sandwich eastward in the direction of a NC BBQ flavor. A shot of Texas Pete or your favorite pepper sauce does no harm on these fine sandwiches. Nor does a batch of slaw or tater salad as a side. You will find no need to go out to eat BBQ chicken sandwiches if you prepare this recipe. This recipe alone makes the purchase of a slow cooker well worth the investment. It is a low effort, sure thing for picnics, socials or bowl games. After about 2 hours the smell of the BBQ in your home will become almost irresistible.

So good! I scaled the recipe back to 3 servings and used thawed chicken breasts. Cut back on the sugar and used Al's BBQ sauce (recipe from this site). Cooked on high for 3 hours, then shredded and topped on a baked potato! This would be delicious in a wrap.

I made this exactly like the recipe says and it was good, I think it's missing something. If I make it again I will have to doctor it up some.

Great recipe - thanks! I cooked frozen breasts in broth for 2 hours on high and then added BBQ mixture and cooked on high for another 1.5 hours. Then I shredded the chicken and cooked for 30 minutes more. Turned out perfectly, and my husband loved it! We added some hot sauce for an extra kick.

So easy and delicious! Used fresh breasts and didn't add the brown sugar (didn't want it to be too sweet), like others recommended I took chicken out after 3 hours on high, shredded it with 2 forks and put it back in for an additional hour on high. I did add about 2 tablespoons of flour before the final hour and it thickened up to the consistency I was going for. Didn't miss the brown sugar at all. This will definitely become a part of our regular rotation. Thanks for such a tasty and simple recipe.

Most commercially prepared BBQ sauces already have a lot of brown sugar or other kind of sweetener. I would have preferred this without the extra brown sugar because it made the chicken a bit too sweet.

I did a twist on this one..a bag of frozen chicken tenders and I seasoned them with garlic powder, onion powder, salt and pepper and put them in the crockpot. Sliced a large onion and tossed it with the chicken and put in a bottle of Sweet Baby Rays BBQ sauce and let it cook for 5 hours on low, shredded the chicken and let it sit on warm for another hour. It was not watery at all so there was no need to drain it. We loved it! Served it on texas toast with corn on the cob and homemade cole slaw...DELICIOUS!

I have made this recipe at least 5 times now. My husband and I just love it! It's healthy and filling. We always put the chicken on a baked potato and add some cheese. Pair with a small salad for a great meal! ps. my picky 3 year old eats this.

This was a great quick, easy recipe. I shredded the meat and served it on buns. Add an ear of corn and some mashed potatoes and you'll have a family favorite meal!

Great taste and super easy! I used a 3lb bag of frozen "chicken tenders" (no, not the breaded ones!), and Sweet Baby Ray's barbeque sauce (that's just an FYI, not a suggestion). I added three teaspoons of chopped garlic, a large white onion minced and about a tablespoon and 1/2 of dried mustard. I made these additions because I thought it was too sweet when I sampled the sauce. (Another brand might be more on the tangy side, but I worked with what I had on hand.) After the chicken was falling-apart done, I removed it from the pot and did a simple reduction of the sauce (just boil it down to the consistency you want). I broke the meat into chunks instead of shredding it and served it on hard rolls. To the people who commented that the sauce was "runny" or "thin"... I feel the blame is more on the part of the water injected into the chicken and not the recipe.... if you read the info on the package, almost all chicken is "water added"..... unless you are freinds with a chicken farmer and can get it fresh and "unprocessed", we just have to deal with that and adjust.

If you haven't made this Please Do! If you have then Make This Again! Fantastic! Out of this world! Words can not describe! Enough. This was great. I used Bulls Eye original B-B-Q sauce and thawed chicken tenders. Cooked on low in my Rival Avocado Green slow cooker. Yep it still works! Shredded the chicken after three hours and put it back in the pot for an additional hour. Served on buns. Please try this simple and delicious meal!

For a slow cooker bbq chicken, this was very good!

I made this recipe and only changed it by adding a dash of hot sauce. It came out awesome. The next night I added a small can of mexican corn & a can of blk beans, put it in a tortilla & topped it with shredded cheese. It was as good, if not better, than the original recipe & a very easy dinner. I will definitely be making this again & again. so simple to make & very good!!

My 11 yr. old daughter made this and it was great! The chicken was tender and flavorful. Served with corn & salad, it's added to our repertoire of favorites.

Loved it! Yum! I followed the recipe exactly, using a Honey Mustard BBQ sauce. Although I did as one other review suggested and added some extra BBQ sauce at the end for thickening instead of cornstarch, and it was perfect, the extra BBQ sauce is the secret! All of the other BBQ Chicken recipes I have tried in the past were never good, and always seemed to be missing something. Well, this one is "THE" recipe, and I will happily make this over and over again. This is perfect and a total winner, we all loved it, thank you!!!

I did not like this recipe, at all. The sauce was watery and oily and had a sour flavor (probably a result of adding the salad dressing), and the meat ended up VERY dry. I've had better results just slow cooking in plain BBQ sauce, or poaching the chicken and then topping with warm BBQ sauce. I would not recommend this recipe. Sorry!

This turned out great I will definitely make it again and it was so easy!

Best pulled chicken I have ever had. I made a couple of modifications. I used 2 lbs of fresh chicken breast (not frozen), sweet baby ray's hickory and brown sugar sauce, and Ken's light italian dressing. I cooked everything on high for 3 hours, shredded the chicken, then cooked for another hour on low. I definitely recommend using those dressings/sauces. The other recipe reviews recommended that you stay away from Kraft BBQ sauce. The sauce will make or break this recipe. It's super important to shred the chicken and continue cooking. The chicken soaks up all the sauce that way. It was a bit "saucy", but that was great over rice. Leftover are even better.

This is one of those recipes that when you first look at it, you wonder why someone would put these ingredients together. I was desperate to find something to make for dinner at 1:30 pm that I could quickly throw in the slow cooker. I used four skinless frozen chicken breasts and then mixed the other ingredients over the top and put it on low for a few hours. My son and his two cousins were my dinner guests and they devoured all of the chicken possibly faster than I have seen them eat anything and asked for more! Great recipe!

This is one of those recipes that when you first look at it, you wonder why someone would put these ingredients together. I was desperate to find something to make for dinner at 1:30 pm that I could quickly throw in the slow cooker. I used four skinless frozen chicken breasts and then mixed the other ingredients over the top and put it on low for a few hours. My son and his two cousins were my dinner guests and they devoured all of the chicken possibly faster than I have seen them eat anything and asked for more! Great recipe!

YUMMMM!!!! I received this recipe in my "Daily Dish" e-newsletter yesterday and boy I'm glad I made it. It was very easy and so delicious!!! My husband raved about it and asked when we could have it again! Even my 21 month old son gobbled it up and asked for more. As for changes, I actually didn't have italian dressing on-hand because I usually make my own balsamic dressing, so I used the ingredients from the balsamic dressing instead (balsamic vinegar, olive oil and a touch of mustard). And for the Canadians in the group, I used President's Choice (Loblaws) brand extra spicy barbecue sauce and added a touch of Louisiana hot sauce to give it some kick.

I used 4 fresh chicken breasts (not frozen), Newman's Italian dressing, and Sweet Baby Ray's Original BBQ sauce. The BBQ sauce came in an 18 ounce bottle and I think I put about 15 ounces in and saved the rest for serving on the side. I followed the rest of the recipe ingredients exactly. I cooked on high for 3 hours (maybe 3 hours and 20 minutes because I was late getting back home from errands). Then I took the chicken out and shredded it with two forks. It was super tender and already falling apart, so that was easy to do. Then I put the shredded chicken back in and cooked on low another hour. It absorbed almost all of the sauce after being shredded and it tasted amazing! We had it on thicker gourmet hamburger buns with coleslaw and sweet potato fries. The next day we made BBQ chicken pizza. Delicious! I'm making it again this weekend. Might try the hickory and brown sugar sauce this time since our guests like sweeter BBQ.

This recipe is so very delicious! I was thrilled when I discovered I had everything on hand, including the benefit of using frozen chicken breasts. That is so convenient for a busy mom. The sauce is better than any I have had in a very long time. The best part, my incredibly picky kids ate it all..there was not a drop left and that is the truth. I served it over bow tie pasta instead of on buns and that was a hit too. Thanks so much for a new favorite!

M;y family and I love this recipe SO much that I make it all the time. First time I made it I had reservations about putting Italian dressing in and thought it actually smelled funny about 3 or 4 hours into the cooking process. However, it turned out fantastic. I make it exactly as the recipe calls for, using KC Masterpiece Hickory Brown Sugar bbq sauce and fat-free italian dressing. I bake jumbo baked potatoes, top them with butter, shredded cheddar cheese and this chicken shredded and some extra sauce drizzled on top. Can I say it again?? FANTASTIC! Think I will make it again tonight........

Made this earlier this week and it was AWESOME! Super simple and absolutely delicious. With only 4 ingredients for flavor this will be my go to recipe from now on.

I LOVE LOVE this recipe! I use Heinz57 for the BBQ sauce. I have forwarded it to more people than I can count. I have served it on rolls, rice, potatos.. all good. I have made it ahead of time and frozen it! I make it with boneless breasts and pull it apart like pulled pork! Incredible!!!

I didn't make this for myself, I made it for my friend and he LOVED it. It's definitely important to use a bbq sauce that you love. I used a spicy tandoori bbq sauce. I'll make this again for sure. It couldn't be easier.

This gets 5 stars for being so easy..I used chicken breasts with ribs and adjusted the time. About 6 to 7 hours on low..I used a good quality barbeque sauce and it was very good..Not at all dry like it can get on the grill..Thanks Zanne :^)

Very delicious and very easy. I added a little garlic powder to mine and it turned out great! A lot of reviewers said that you must SHRED the chicken but I didn't and it turned out great. I think it works great both ways! Thanks!!

I make this one weekly. This is the best slow cooker BBQ chicken. Make sure to shred the chicken about an hour before its done so it soaks up all of the sauce.

Like some other reviewers mine was watery. I shredded the chicken and it was still watery. The sauce was tasty and chicken was sooo tender.

I doubled the recipe to take to work for our christmas party. Served on serve and bake rolls that I prepared the night before. I did add some hot sauce to give a little more kick as the bbq sauce was a little mellow. I also defrosted the chicken breast in the microwave and cut them in half before adding them to the slow cooker. This was devoured. Would def make again.

Oh My Gosh. This was the best BBQ chicken I have ever eaten. The only thing I did different was used fresh chicken breasts and cooked on low for 4 hours. I shredded the chicken and put back in the sauce for another hour. I used Baby Rays BBQ sauce and it didn't come out watery at all. Delicious!

You can make this in 2 hours or less! The night before, I thawed frozen chicken tenders in the microwave, rinsed & dried them, and put them in the croc pot with all of the other ingredients and put in the fridge. This took no time at all. The next afternoon when I got home, I put the croc pot on high and cooked for about 75 minutes. I took 2 forks and shredded the chicken right in the pot, and let it simmer on low an additional 30 minutes. It was perfect! I saw another reviewer's advice to get GOOD quality BBQ sauce, but I used what I had on hand and it was a bit thin. Next time I'll use better sauce and it will be perfect. Oh, and I added some crushed red pepper because we like spicy. Thanks for this easy, tasty recipe!

This was very tasty. I made the recipe as is, except with 4 breasts instead of 6, and it came out with the perfect amount of sauce. So, if you're going to make it with all 6 breasts and like this dish a little moister, I'd suggest adding in some more of the wet ingredients. I seasoned the chicken with s&p before pouring the sauce over, and also added in 3 cloves of garlic (minced), but I'm sure the dish would taste just great without those adjustments!

So easy and so good!! As suggested by other reviewers - I cooked the chicken in the slow cooker in chicken broth for 4 hours (I used fresh chicken). I then drained the broth, shredded the chicken, combined the other ingredients and added to the chicken, and cooked another 45 minutes - 1 hr. This was very flavorful. The next day I used the left chicken to make a barbeque pizza - shredded chicken, red onions, cilantro, and mozzarella. My husband really liked it on a sandwich - but LOVED it on the pizza. (One tip - I am not crazy about the dough they have in the grocery store and I almost never make it from scratch. I go to my local pizza parlor and buy uncooked pizza dough - stretch it out into the pan and your done! It is so much better and enough dough for a large pizza only costs me $ 2.50.)

I used 4 large frozen chicken breasts and followed the rest of the recipe exactly. I used Sweet Baby Rays and Wishbone Italian Dressing. I put on low for about 7 hours, shredded chicken and then left the lid off for another hour. The sauce thickened up nicely and my husband ate 3 of those wonderful bbq chicken buns. I, too, would have never thought about putting italian dressing in with bbq sauce. Thank you so much for this easy, great recipe. I'll be making again.

Good, but do not use chicken breasts. Meat comes out dry. Try using chicken thighs.

Very, very good!

This is one of our go to weeknight meals. We use frozen chicken and just throw it all in.

Delicious! We also did not used frozen chicken. We love Stubbs BBQ sauce, i mixed half the original and half the spicy one and it was just perfect, added onions. will make again and again!

We all loved this with Sweet Baby Rays BBQ sauce!

Best next day. Followed recipe exactly. We liked it, husband loved it. As for reviews saying it's watery, it is, but if you shred the chicken when it's cooked through, and let it cook a bit longer with the lid off, the chicken will soak up most of the juices.

This is the kind of recipe that would seem easy enough, however it's recipes like this that are not specific and can create a disaster. If you use just any barbecue sauce, it will come out terrible! I followed the recipe exactly and it was awful! It tasted like the sauce probably was not made for such long cooking. I couldnt get anyone to eat it. So sad, and glad it wasn't something I had slaved over. Also, adding brown sugar maybe also played a part in the disaster. It would have been helpful if it explained what brand of BBQ sauce to use. Either way, I won't be using this one again.

What an awesome recipe!!! I bought about 2lbs of fresh boneless skinless chicken breast (did not use frozen)~ put in my crock-pot seasoned with garlic salt and onion powder~poured the mixture over the chicken(I used Sweet Baby Ray's BBQ Sauce)~on high for about 3 1/2 hours then took the lid off shredded the chicken stirred really good to incorporate the sauce~ put the lid on for about another 1/2 hour. My husband ate his over a baked potatoe sprinkled with cheese and chives (AWESOME) I ate mine on a pretzel roll (AWESOME) Later that night I made BBQ chicken nachos (FREAKIN AWESOME) I will make this all the time!!! I gave the recipe to my mom and she is going to make it tomorrow with some boneless pork-chops she has in the freezer~ so we will see how it turns out. Thanks for a great recipe :)

Works great in a pressure cooker too! Used all of the ingredients as written to make sure that it was a fair rating in terms of taste (Dave's Sassy barbecue, Kraft zesty Italian, light brown sugar and L & P worchestershire). Although it was a little too sweet for me which I knew it would be, I really believe in using as written to be accurate - this would be just the right amount of sweetness for about 90% of my friends and family. The reason that I used the pressure cooker was that I wanted to use frozen chicken and don't really trust using frozen in the slow cooker - also wanted to experiment to see if this could be cooked as a quick meal if something unexpected comes up. I pressure cooked from frozen for 20 minutes in chicken broth, shredded the chicken after draining, added the mixture as listed and cooked on high pressure for an additional 15 minutes - worked great for the "harried and in a hurry cook"! Hope this is a help to someone who didn't have time to put it in the slow cooker.

My 6 chicken breasts were huge (something like 2 1/2 pounds in all) so I did one and a half times the recipe. My chicken was thawed and only took 3 1/2 hours to cook on low, wow. Like others, I shredded the chicken at that point, turned the heat to high, and removed the lid so some of the liquid could cook off for 1 hour. This was a good call because it would have been very watery otherwise. We really, really liked the resulting sandwiches which is good because it made a lot!

This recipe is fabulous and so easy. We put the chicken on sesame seed buns and served it with black beans. Everyone raved over the delicious flavor. I used KC Masterpiece Hickory Brown Sugar BBQ Sauce and it was perfect. This recipe is definitley a keeper!

I tried this tonight. Took most peoples advice,put fresh chicken breasts in crock pot on high for about 3.5 hours. Drained it and shredded the chicken...then poured the sauce over the chicken and put on low for an hour. I bought higher quality BBQ sauce and Italian Dressing. (Weber's Sweet and Thick. Ken's Steak House Italian with Romano cheese) Served on potato buns with Potato salad. HUGE HIT!!!! This is a keeper.

Wow! Unbelievable simple process for the end result. I had my doubts about using frozen chicken breasts but it really worked out. Don't use a cheap-o bbq sauce as this recipe is mostly sauce and quality counts. Served over mashed potatoes topped with sour cream & chives. Easy meal at the end of your day.

This would be okay for 2 hours in slow cooker on low. But, after 6, this was sooo dry! And, imagine cooking bbq sauce for 6 hours?! It lost all its flavour and turned into a bad tasting sauce because it had cooked for too long on low. After 2 hours it tasted fine, but longer and it tough.

This was great! I used this sauce for country ribs instead (slow cooker) and it was the best. I used KC masterpiece. Thanks for the recipe.

Excellent. And easy to do! I didn't have any Worcestercire so I used a little Sriracha sauce to add some zing to it! Will definitely make this again!

I omitted brown sugar because I was already using a hickory and brown sugar bbq sauce, and didn't want it too sweet. It was perfect that way! For dinner we put the chicken on Hawaiian sweet rolls with some heated up french fried onions. So good! Following day we used the leftovers to make bbq chicken salads for lunch, which was also good

Very easy to prepare. Like some of the other reviewers, I was concerned about the amount of liquid left over, but once I shredded the chicken, it turned out just right! I backed this down to 3 serving, and I also served it with white rice since my wife was not in the mood for a sandwich. It turned out really well. Easy to prepare, quick cleanup, and great taste! I'll definitely be making this one again on those days that we run short on time.

This would be okay for 2 hours in slow cooker on low. But, after 6, this was sooo dry! And, imagine cooking bbq sauce for 6 hours?! It lost all its flavour and turned into a bad tasting sauce because it had cooked for too long on low. After 2 hours it tasted fine, but longer and it tough.

Gave this to my daughter and a friend (very picky eater) for dinner. They said, "We don't like this... We LOVE it!". Followed the recipe as indicated but did not use frozen chicken. Will definitely make this again.

Very good! I followed a few of the other reviews and I used Sweet Baby Rays BBQ sauce and fresh chicken breasts. I cooked the chicken in chicken broth on high for 2 1/2 hours. Shredded it, drained the pot and added the rest of the ingredients, minus the brown sugar, plus some diced onions and green peppers. Simmered for another 1 1/2 hours on low. Toasted the buns and served.

This has become one of my go-to dinner recipes! So easy to just put the chicken in the crock pot, shred, and put on some buns. LOVE the flavor. I've gotten a lot of compliments on it whenever I've made it. I use fresh chicken breasts and cook on low for 7-8 hours. I usually shred the chicken an hour before I take it out. I have cooked it on high for 4-5 hours when I'm in a hurry and it's just as juicy/flavorful.

I loved this recipe!!! Only thing I added was onion, but thats cause we like onion in everything! With the leftovers we made bbq chicken pizza!! Thank you for this recipe, I use it all the time!

Holy Moly! I can't believe how tender this chicken turned out. I actually felt like I could cook after I made this. I have never had chicken that was so tender. I follow some other suggestions and added a little cayenne (we like it spicy), garlic, onions, and some liquid smoke. It turned out awesome. I can't wait to try it with different kinds of BBQ sauce. Oh, and I did add a little flour towards the last half hour to thicken up the sauce. Perfect, perfect, perfect! I can't get over how easy it is to make great chicken!

Made this and the whole family loved it. I used 5 drumsticks (juicier than breasts) and balsamic vinaigrette (no Italian in the fridge). Cooked on high 2 hours, then low 2 hours. Then in 350 degree oven uncovered 40 minutes with a bit of sauce. Reduced the sauce a bit to thicken in crockpot during 40 min. Only thing left over is the sauce that I'll use to make mashed potatoes pretty. Thanks!

SO delicous!! I cut it down to just 2 chicken breasts for my husband and I and wished I'd made more for leftovers. Used Original Sweet Baby Rays and put on fresh potato dinner rolls. I will FOR SURE make this again. Super easy and wonderful flavor.

Wonderful. My husband and kids loved it!!!

This was a very easy recipe and delicious too. My husband loved it. I do think that the key ingredient is a good barbeque sauce.

This was great everyone loved it! Super easy! Make sure you like the kind of dressing and BBQ sause you put in, it makes all the differance!

We thought this was ok. It needed some salt and pepper at the end and we still thought the sauce was too tangy. Next time I would add garlic and onions I think. But it was very easy and convenient since I had everything on hand for this.

I make this a lot, shredding the chicken and making bbq sandwiches out of it. Sweet and tangy! Yum!

I have made this recipe many times, and it I'd delicious. I was unsure about the Italian dressing when I first read the recipe, but I am glad I didn't change it because it added a nice taste. Very good, wouldn't change a thing. I use Sticky Fingers Carolina sweet BBQ sauce.

Edit 08/07/2017 - The kid I was pregnant with when I came up with this recipe is 13 now. I'm so happy it's a tried-and-true for so many. I am now a HUGE fan of the Instant Pot, and if you'd like to make this in there, here's the info: 1) 1 cup water or broth in the bottom of the pot 2) Dump your frozen chicken breasts on top 3) I used Poultry setting for 15 minutes, 10 min NPR because I forgot about it. 4) Mix sauce in a bowl while cooking. 5) Pour off the broth (save for later cooking - I used mine for IP mac and cheese the next day), shred chicken, pour sauce over, and set IP to saute for about 10 min to heat through. Worked GREAT! -Suzanne Glad to see so many people like this! I use the sauce combo frequently now. A note to people who said it was runny - that may have to do with the italian dressing you're using. I always use a thicker dressing. Some of the oily dressings might cause the sauce to thin out. My favorite is Kraft Light done Right! Italian dressing.

This is delicious! I followed the submitters advice to use frozen chicken, cooked on low for 5 hours, shredded, then returned to the sauce for another hour. This is so EASY! I will make again and again. Update: I have made this often, and have found that when you use frozen breasts the sauce ends up too thin. I also found halving the brown sugar and worch. sauce suits our tastes better. I only use Sweet Baby Rays bbq sauce, for me there is no compromising, the sauce makes this recipe delicious!

Incredibly easy and really good. Uses ingredients I usually have on hand. Great served with rice to soak up some of the sauce.