It’s me… your friendly, slow cooker obsessed, bee with another summer slow cooker favorite. (If I’m being honest, this is in our year-round rotation… but it’s also our go-to when entertaining during the warmer months or hitting up a pot luck.) I adore this recipe because it is super easy, super forgiving, and super customizable. (Yes, it’s just super.) I’m sharing our favorite ingredients, but you can easily substitute based on what’s in your cabinet. For example, it’s also pretty fabulous with balsamic vinaigrette instead of italian dressing… especially if you keep the red onion. This makes a lot… which is why I love it, but you can easily scale up or scale down. (I’ve doubled the recipe for gatherings even.)


{I’m trying to channel my inner “Pioneer Woman” and show you the ingredients lined up… since I always love seeing those shots.*}

Slow Cooker BBQ Chicken


2.5 – 3.0 pounds skinless, boneless chicken breast halves
1/2 cups (12 ounces) of barbecue sauce (We prefer Sweet Baby Rays or Dinosaur BBQ)
1/2 cup of your favorite Italian salad dressing
1/3 cup brown sugar
2 Tablespoons Worcestershire sauce
1/2 cup of diced red onion**
Rolls for serving
Pickle slices (optional)


1. Clean and trim chicken breasts. Place in slow cooker.

2. In a bowl, mix the barbecue sauce, salad dressing, brown sugar, Worcestershire sauce, and onion. Pour over the chicken.

3. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

4. Shred chicken with two forks, mix, and continue to cook for another 30 minutes. (This makes it nice and saucy!)

We serve it on Portuguese rolls or bulkie rolls, with pickles (on the sandwiches for the boys, on the side for me), and potato chips.

Like I said above, this makes a lot… so you will have leftovers. For me, this is a bonus. I often make the leftovers into quesadillas (I bet they would be delicious in Mrs. Palette’s BBQ chicken quesadillas!) or serve on top of rice.


Recipe adapted from this one

* A random note: People always ask me how I keep my slow cooker so clean. It’s a simple trick I learned… a wet paper towel and some baking soda. Quick and easy!

** The past few times I’ve used sliced red onion so I can fish it out of the boys’ servings… since—apparently—I’m trying to kill them when I feed them onions. {wink}