This is one of my staples that I make about every other week. It’s so versatile. You can serve this shredded chicken over Texas Toast, on Hawaiian rolls as sliders, BBQ chicken tacos, you name it! The liquid smoke is what makes it in my opinion, so don’t leave it out! If you need a good side to accompany, I suggest Baked Mac & Cheese.
Crockpot BBQ Chicken
Servings: 6
Ingredients
- 1 cup BBQ Sauce
- ¼ cup Italian Dressing
- ¼ cup Brown Sugar (light brown)
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Liquid Smoke (original flavor)
- 1 tsp Salt
- 5-6 Chicken Breasts
Instructions
- Add all ingredients (except the chicken) to the Crockpot and mix well.
- Trim the "yucky parts" off the chicken, and add to the Crockpot. Give the chicken a little stir to ensure it is coated entirely with the BBQ sauce mixture.
- Put the lid on the Crockpot and cook for 8 hours on low.
- Serve over Texas Toast, on a sandwich, in a taco tortilla, or totally on it's own!
I like to shred the chicken with a fork and knife around the 6 hour mark to make sure all the flavors soak in to every little piece.