Slow Cooker Shredded BBQ Chicken

True confession time... I'm more of a pressure cooker rather than slow cooker kinda gal. But-I'm trying to broaden my horizons and embrace slow cooking, I know so many folks love it. This Slow Cooker Shredded BBQ Chicken is a very tasty "toss it into the pot and go about your day" meal. It's perfect whether you want to have dinner ready when you get home from work or are feeding a crowd at the next football party. You can serve the meat as sandwiches, or over rice or noodles. This tastes great, but let's be honest... Sweet Baby Ray's is da bomb, so yea, it tastes great:@)

 I used the low slow cooker setting on my 6 quart ♥Instant Pot-still lovin' that purchase folks!

Notes and tips:

• Remove lid away from the pot so condensation doesn't run back into the pot. I do this for both pressure cooker and slow cooker recipes.
• It will look wet and soupy, but once you add the shredded chicken back, it will soak up the moisture.
• Offer bottles of BBQ sauce and hot sauce for serving. Cole slaw would be nice too:@)
• My chicken breasts were Dolly Parton sized (two breasts weighed over 2 lbs)... I would cut them in half next time.
• Recipe easily doubled for a crowd.
• This would work just as well with pork.

Slow Cooker Shredded BBQ Chicken-from Family Fresh Meals
2 lbs boneless, skinless breasts, trimmed of fat
1 C BBQ sauce-I used Sweet Baby Ray's Original
1/4 C Italian salad dressing
1/4 C brown sugar
1 Tblsp Worcestershire sauce
salt to taste-I omitted this

1. Toss everything except chicken into the cooking vessel, mix well. 
2. Add chicken, turn to coat with sauce.
3. Cook on high for 3-4 hours or low for 6-7 hours. (My huge breasts took over 6 hours on low, I would cut them in half next time).
4. Remove meat, shred, add back to vessel, mix well. If too soupy use saute function and cook for a few minutes, if it looks a little dry add an extra squirt of BBQ sauce.

Eat well and have a happy day:@)