3 boneless, skinless chicken breasts (frozen or thawed)
1 c. barbecue sauce
1/4 c. Italian salad dressing
2 tbsp. packed brown sugar
1 tbsp. worcestershire sauce
1/4 tsp. black pepper
Place chicken in the crock pot. Whisk together the remaining ingredients until brown sugar is dissolved. Pour evenly over the chicken breasts. Cover and cook on high for 3 hours or on low for 5-6 hours. Once chicken is fully cooked, remove from the crock pot and shred. Place shredded chicken back in the crock pot and stir until well coated with the sauce. Serve on buns or hoagies with additional barbecue sauce if desired. Makes about 6 servings.
Recipe adapted from here
Notes: What an easy and delicious recipe! I loved the extra kick the italian dressing gave to the sauce. We ate this along with sweet potato fries and a lettuce salad...yum!