This is my most favorite Crock-Pot recipe! It’s my little black dress in the slow cooker world! I use it for parties, church functions, family get togethers, bring to a sick friend, lunch, dinner, you get the picture!
This is the most shared recipe I have and I didn’t even create it! I found it on Allrecipes.com many moons ago! I was in desperation mode one day frantically searching for a recipe that used frozen chicken in the Crock-Pot and lucked upon this fantastic recipe. Even after 10 years, I’m still having trouble remembering to thaw meat out! So if you’re like I was, or I should say like I am, and are wondering what to do with those rock solid chicken breasts, look no further! 😃
Please keep reading below to hear about the Shredded BBQ Chicken made in the Instant Pot!
I’ve recently been gifted an 8 QT Instant Pot. It was a wonderful anniversary gift from my thoughtful Mother-in-law. Let’s just say ALLLLL the hype surrounding the Instant Pot is SO true!!
Here’s the one I have, it’s the INSTANT POT IP-DUO80 7-in-1 Programmable Electric Pressure Cooker, 8 QT
It’s the biggest one on the market, we are a big family now 🙂
The Instant Pot has been on my watch list for awhile now. I already have multiple slow cookers (2) and an electric pressure cooker, so I couldn’t justify the expense of a “new toy”. Boy was I ever wrong! I’ve alread used it multiple times this past week and can’t wait to cook more! Yes, I realize I’m very late to the Instant Pot Party, and no, I’m not trying to sell you one. I’m just sharing my experience with you and maybe there’s someone out there that was like me. You keep thinking I don’t need another appliance, more counter clutter, on and on…. I hear you and get you!! Just take it from me, GET AN INSTANT POT. You’ll thank me and so will your loved ones 🙂
Okay, enough about my gushing about the Instant Pot. This can also be made in a regular old fashion stove-top pressure cooker (sorry no help here!), or an electric pressure cooker. I vary the cooking method depending on how much time I have. Obviously the Pressure Cooker is gonna be much faster! I haven’t noticed a taste difference in either method, so the choice is yours 🙂
I use the Poultry button on the Instant Pot, high pressure, and cook it for 22 minutes for fresh chicken. Adjust the time if frozen meat is used. Same directions are used for an Electric Pressure Cooker.
This recipe also freezes beautifully! I make a double portion and freeze whatever is leftover in 2 cup portions. Just pull the freezer baggie out, dump the meat into a pot/pan and cook till hot! This makes a great hot lunch when you think there’s nothing to eat!
- 6 frozen skinless, boneless chicken breast halves
- 1 (12 ounce) bottle barbeque sauce
- ½ cup Italian salad dressing
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
- Place chicken in 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.
- Take chicken out, shred in Kitchen Aid Mixer, or with 2 forks; place back into slow cooker and mix well.
- *Note* Please adjust cooking times with different types of chicken (tenders,legs), or thin/thick chicken breasts.
I have included the original recipe ingredients. I fix it identical except for the fact I only use 3 gigantic chicken breasts, cut in half. The chicken found in the supermarket nowadays are SO big it’s crazy!! They’re like a wanna be turkey or something. LOL! My slow cooker tends to cook extra hot so I have to check it after a few hours on high for frozen, less with fresh chicken.
Use your favorite BBQ sauce and Italian Salad dressing, I personally prefer Kraft BBQ sauce. I grew up eating that and still enjoy it. My crew enjoys eating it with chips and I like coleslaw too!
If you choose gluten free ingredients, this makes a most tasty dish served on a piece of cheese, or on top of a large leaf lettuce slice.
If you only try one recipe from my website, you must try this one!!!!
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