Some recipes earn their place at the table because they are fancy, and some earn it because they are dependable as an old cast-iron skillet. This slow cooker 3-ingredient chicken Beaumont is the kind of supper busy families come back to again and again: tender chicken, a deep savory-sweet sauce, and hardly any fuss at all. It has that comforting potluck spirit so familiar across the Midwest, where a handful of pantry staples and a slow cooker can carry a whole meal from morning to supper.
This chicken is mighty good spooned over hot rice, buttery mashed potatoes, or simple egg noodles so not a drop of that dark glaze goes to waste. If you want something fresh on the plate, green beans, buttered corn, a little coleslaw, or even that fancy salad nobody notices will all sit nicely alongside it. For sandwiches, pile the shredded chicken onto soft buns with pickles and call it done.
Servings: 6
2 pounds boneless, skinless chicken breasts
1. Lightly coat the inside of your slow cooker insert if needed, then lay the chicken breasts in the bottom in an even layer.
2. Pour the barbecue sauce and Italian dressing over the chicken, making sure the pieces are well coated.
3. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and easy to shred.
4. Shred the chicken right in the slow cooker with two forks, stir it into the sauce, and let it sit for 10 minutes so it soaks up all that flavor before serving.
5. Serve hot over rice, potatoes, noodles, or on sandwich buns.
Use chicken thighs: If you prefer darker meat, boneless skinless chicken thighs work beautifully here and stay especially juicy in the slow cooker.
Make it sandwich-style: Spoon the shredded chicken onto toasted buns and top with pickle slices for an easy supper that feels a little like a backyard cookout.
Adjust the flavor: A smoky barbecue sauce gives this dish a deeper campfire taste, while a sweeter sauce makes it more kid-friendly. Use the bottle your family already loves.
Do not overcook: Chicken breasts can dry out if left too long, even in sauce, so start checking for tenderness at the earlier end of the cooking time.
Save the leftovers: This chicken reheats well the next day and is mighty handy tucked into baked potatoes, quesadillas, or little slider buns for lunch.
