Ingredients:

2 to 2-1/2 pounds boneless, skinless chicken breasts

1 cup onion, chopped (optional)

1 cup Sweet Baby Ray's BBQ Sauce

1/4-1/2 cup Kraft Zesty Italian Dressing

2 tablespoon Worcestershire sauce

1/4 cup light brown sugar

Directions:

1. Lightly spray slow cooker with non-stick cooking spray.

2. Place chicken in single layer in slow cooker. Top chicken with diced onion (optional). Mix remaining ingredients (bbq sauce, Italian dressing, brown sugar and Worcestershire sauce). Pour sauce over chicken.

3. Cook on high for 3 to 4 hours, 6-8 hours on low, until chicken is tender and easy to shred. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast, do not let thermometer touch the bone.

4. When ready, shred with two forks. Reduce slow cooker temperature to low and cook an additional hour. Cooking the extra hour allows the yummy sauce to absorb into the chicken. If you don't want to shred the chicken, add a TB. or two of Wondra to the sauce. (It's a non-clumping flour used in sauces & gravies. It's sometimes called "instant flour"). This thickens the sauce up nicely.

5. Serve chicken piled high on your favorite rolls along with your favorite barbecue sides - coleslaw, potato salad, baked beans, baked potatoes, french fries, veggies, salad and more.

Bon Appetit!