Zesty Slow Cooker Barbecue Chicken

This chicken recipe has become a regular around here.  It certainly isn’t an authentic barbecue chicken recipe but its quick, easy and freezes well.  AND it doubles as a slow cooker meal!  My kids request this recipe nearly every week, so it got put on the regular menu rotation.

Zesty Slow Cooker Barbecue Chicken
6 frozen boneless, skinless chicken breast halves
12 ounces of your favorite barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 T. Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

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

**When I freeze it, I simply let it cool and then bag it up.  To reheat, I thaw in the refrigerator over night and then reheat in a skillet or in the oven.
**I have, on several occasions, made this on the stove or in the oven instead.  On the stove with chicken tenderloins, it takes about 30 minutes (thawed chicken) to 45 minutes (frozen chicken).
**We prefer this with Sweet Baby Ray’s original barbecue sauce with Jack Daniel’s being our second favorite for this recipe.  I will sometimes add some hot sauce to the recipe.  I’ve also used honey instead of brown sugar when I was out…we prefer it with brown sugar.
**This makes a GREAT baked potato topper.
**A friend of mine often subs ranch dressing for the Italian.  I’m not a fan of ranch, so I can’t vouch for it.

Variation: Zesty Barbecue Chicken Goes Hawaiian

This posted linked to:
What’s Cooking Wednesday (May 12, 2010) at Tales from the Fairy Blogmother
Freezer Food Friday (May 7, 2010) at What a Crock!