Italian-BBQ Crock Pot Pulled Chicken

Tonight's recipe was made on a whim. I'm trying to use up stuff in the freezer and fridge, so this morning I grabbed the chicken I had just thawed and a few bottles out of the fridge. Mixed it up, threw it in the crock pot, and walked away. 9 hours later, we had a tasty dinner! The sauce for the chicken works great on thighs (as made tonight), but would also taste wonderful on chicken breasts, too. You could eat this over rice, as is, or on a bun (as we did). I hope you enjoy it!

Jenno's Italian-BBQ Crock Pot Chicken

• 12 boneless, skinless chicken thighs or 4-5 boneless, skinless chicken breasts
• 2/3 cup ketchup
• 4 tbsp brown sugar
• 1 tsp dijon mustard
• 1 tbsp lemon juice
• 1 tsp worcestershire sauce
• 2 tbsp italian dressing (I actually used greek oregano)
• fresh cracked pepper

1. Place chicken in crock pot and turn to low.
2. Mix all other ingredients together and pour over chicken. Stir to evenly coat. (**reserve a little sauce if you plan to serve these on buns - or make more!**)
3. Leave to cook for 8-10 hours. About an hour before serving, shred chicken in crock pot, using two forks. Replace lid and let cook on low an additional hour (or two).
4. Serve and ENJOY!