Get off your butt and cook blog
Ingredients
* 6 skinless, boneless chicken breast halfs or 12 to 15 chicken tenders
* 1 (12 ounce) bottle barbeque sauce
* I like Sweet Baby Ray’s or Sweet and Sassy Famous Daves
* 1/2 cup Italian salad dressing plus 2 Tablespoons
* 1/2 chicken broth
* 1/4 cup brown sugar
* 1 tablespoons Worcestershire sauce
* Salt & Pepper to taste
Directions
1. Clean and wash chicken thoroughly. Place frozen or thawed chicken in a slow cooker. Cover chicken with chicken broth and 1/2 cup Italian Salad Dressing. Cover, and cook chicken in broth until chicken breasts or tenders are almost done, but not quite. (Breasts take longer). They will continue cooking after you add the BBQ Sauce.
2. In a bowl, mix the barbeque sauce, 2 Tablespoons Italian salad dressing, brown sugar, and Worcestershire sauce, salt & pepper to taste. Pour over the chicken.
3. Cover, and cook on low for about 1 hour or until chicken is fork tender and pulls apart easily. Serve as whole breasts, or shred for Sandwiches, or put over steamed rice.
HINT: **Each Slow Cooker cooks differently. Chicken tenders cook quickly, and breasts require a longer cooking time. When the breasts are almost fork tender, I pour the sauce over the top, cover again, and simmer slowly in the slow cooker until the meat is fall apart tender. Cooking the chicken in the broth and italian dressing at the start ensures that the chicken will be juicy and tender. Over cooking the breasts is what makes chicken tough!
*If I’m in a huge hurry, and can’t be home to add the sauce, simply put the frozen breasts or tenders in the slow cooker, then top with all the sauce ingredients . . . including the chicken broth, then cover and cook for 4 to 6 hours on low heat. Before serving, turn the heat to high, and crack the lid slightly, so that the steam and be released and the sauce can thicken a bit more.
I cooked the chicken with the Italian drsg and broth until a hour before I was ready to serve it and then added the bbq mixture. I bought Pepridge Farms mini rolls, 10pk. I cut them in half, buttered them and put them in the oven for 5 min at 350. I also served them with sharp cheddar cheese slices and bread and butter pickles.
