6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Zesty Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce or you can use steak sauce if you prefer
2-3 tablespoons chopped jalapeno (if using fresh, seed the jalapeno, discard the seeds before chopping)


Place the frozen chicken breasts in a slow cooker or crocpot.

In a bowl, mix the rest of the ingredients and pour over the chicken.

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

Remove chicken breasts from slow cooker and put into a large bowl, or on a large plate. Shred the chicken with 2 forks and return to the slow cooker for the last 30 minutes of cooking time or until the chicken has warmed again. Serve on buns with your favorite side dishes and Enjoy!

Chef’s Notes: I always use the frozen chicken breasts because they tend to give off more moisture, making the chicken more tender.

Slow cookers and crockpots seem to heat a bit differently. You may want to adjust cooking times depending upon your individual cooker.

The jalapenos are optional. This dish is delicious without them but the jalapeno adds so much to the flavor I always put them in . Add as much or as little as you like!

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