2 pounds boneless, skinless chicken breasts + 1 pound boneless, skinless thighs
2 cup (16 oz) barbecue sauce (a flavor you like)
2/3 cup Italian dressing – good brand
2 tablespoons packed light brown sugar
2 tablespoon Worcestershire sauce
4 tablespoons cornstarch
4 tablespoons chicken broth (I have used water too but chicken stock is more flavorful)
additional barbecue sauce, if desired
rolls, for serving as sandwiches
bread and butter pickles, optional

1. Place chicken in the slow cooker.  You should enough meat to cover the bottom layer of your cooker.  In a medium bowl, whisk together the barbecue sauce, Italian dressing, sugar and Worcestershire sauce. Pour the sauce over the chicken. Cover and cook on low for 4 1/2 to 5 hours.

2. Remove the chicken to a cutting board. In a small bowl, mix cornstarch and chicken broth (or water). Stir it into the sauce in the slow cooker. Cover and cook on high until the sauce is thickened and heated through (10 to 15 minutes). Meanwhile, use two forks to shred the chicken. Return the shredded chicken to the slow cooker and stir. Add additional barbecue sauce if more sauce is needed or desired. Cover and continue cooking on low for 45 minutes. Serve chicken piled onto rolls. Add pickles, if desired.

*The brand of barbecue sauce that you use can make a big difference in the flavor of the chicken.  Many people on line like Sweet Baby Ray’s!

Source:  RecipeGirl.com (Adapted slightly from All You)

Close Up Look

Getting ready to freeze leftovers.