Place chicken breasts on the bottom of the crockpot and drizzle with olive oil, flip to coat. Sprinkle both sides with the salt and pepper.
Add the BBQ sauce, Italian dressing, and brown sugar, mixing to combine.
Cook on low for 5-6 hours.
Shred the chicken with two forks right in the slow cooker.
Cook for an additional 30 minutes to let the chicken soak up the bbq flavor.
Serve on (Kaiser) rolls with coleslaw, if desired.
How can I make this recipe spicy?If you want to add a spicy kick to this recipe, consider adding a few dashes (or teaspoon) of chipotle chili powder, paprika, or cayenne pepper. Continue adding until you've reached your desired level of spice.How to store:If you just so happen to have them, pour the leftovers into an airtight storage container (glass is always best). It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. Just be sure to use a freezer-safe container. When you're ready to enjoy them, reheat them on the stove over medium-low heat.Can I use chicken thighs?Yes. And the good part is nothing needs to change with the recipe!