Barbecue Chicken Sliders
6 boneless skinless chicken breast halves (or boneless, skinless thighs)
12 oz Head Country (c) barbecue sauce
1/2 cup Ken's Steakhouse (c) light northern Italian dressing
1/4 cup brown sugar
2 tbsp Worcestershire sauce
1tsp soy sauce
1/2 tsp Dijon mustard
1/2 tsp garlic powder
2 green onions, chopped
Make sure chicken is thawed out first. Lay the chicken in the slow cooker. Mix the remaining ingredients in a bowl and poor over the chicken. Cook in the cooker on high for 3-4 hours or on low for 6-8 hours. To shred the chicken, I use a hand mixer on low.
To make sliders, use "dollar rolls" from your local bakery or you can use hamburger buns for full sized sandwiches. Should serve 4-6.