To make slow cooker BBQ chicken, a mix of zesty Italian dressing and BBQ sauce is added to the crock pot with chicken breasts. The chicken is cooked until tender and then easily shredded. We love our pulled chicken stuffed in baked sweet potatoes with plenty of cheddar cheese.
Arrange the chicken in the bottom of your slow cooker. Pour the Italian dressing and the BBQ sauce evenly over top. Cover and cook on LOW for 6-7 hours, or until the chicken shreds easily with a fork.
Remove the chicken from the slow cooker, and shred or chop. With a sieve or fine mesh strainer (like this one), strain the cooking liquid into a large measuring cup or bowl. Place the sauce and the chicken back into the warming crock pot until ready to serve.
Storage. Any leftover BBQ chicken can be stored in an airtight bag or container and kept in the refrigerator for up to about 4 days.
Freezing. Allow the pulled chicken to cool completely before transferring it to a freezer safe bag or container. It will stay good in the freezer for up to 3 months. When you're ready to enjoy, thaw in the refrigerator before reheating.
Reheating. To reheat the leftover chicken, you can place it in the slow cooker and place it on “warm” to warm it back up. Alternatively, you can simply reheat it in the microwave or on the stovetop.