Ingredients:
4 boneless, skinless chicken breasts (or equivalent thigh meat)
1 (12 oz) bottle BBQ sauce (I used Sweet Baby Ray's)
1/2 cup Italian salad dressing
2 T Worcestershire sauce
Directions:
1. Place chicken in crock-pot. In a bowl, mix the barbecue sauce, salad dressing, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook on high for 3-4 hours.
3. When cooked through, shred chicken with two forks. Serve on bread rolls.
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