**Disclaimer** Because I was making this for my husband (who could eat pulled BBQ chicken by the truckful) and wanted to have a good amount of leftovers, I used 4 chicken breasts and added in a big can of white chicken meat right before shredding. You really can’t tell, and it’s a quick way to stretch the original recipe! OK, disclaimer is over now. And now he knows my secret too. Well… we’ll see if he really reads this 😛
2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce (any flavor!)
1/3 cup Italian dressing (I used lite)
2 tbsp packed brown sugar
2 tbsp Worcestershire sauce
1/3 cup water
2 tbsp cornstarch
2 tbsp chicken broth
Smoked paprika, to taste
Cheddar cheese slices
Place chicken in crock-pot. In a separate bowl, whisk together BBQ sauce, salad dressing, Worcestershire sauce, and water. Pour over the chicken and set on low for 4-5 hours, or until chicken is done.
Remove chicken. To remaining sauce in the crock-pot, add corn starch and chicken broth and whisk to combine. Cook on high for 10-15 minutes. The sauce will thicken and get even more delicious. Meanwhile, shred chicken using two forks.**
Return shredded chicken to pot and cook on low for 30 minutes. Sprinkle with smoked paprika, to taste.
Top buns with chicken and a slice of cheddar cheese. Serve with crinkly sweet potato fries and green beans!