6 frozen boneless, skinless chicken breast halves
1-12 oz. bottle BBQ sauce
1/2 c. Italian Salad Dressing
1/4 c. brown sugar
2 TBSP Worcestershire sauce
Place chicken in slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour the sauce over the chicken. Cover, and cook for 3-4 hours on high or 6-8 hours on low. Shred chicken, and serve on sliced hoagie/deli-style rolls. (Hint: Toast insides of rolls on stove-top or fry pan to keep them from getting soggy!)
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