There is something mighty comforting about a recipe that asks so little and gives back so much, and this slow cooker Amish picnic chicken is exactly that kind of dish. It is the sort of summer gathering meal that belongs on folding tables under shade trees, beside bowls of potato salad and plates of sweet pickles, where folks come back for one more spoonful before they head home. With just a handful of pantry staples and a slow cooker doing the heavy lifting, the chicken turns tender enough to pull apart with a fork and settles into a rich, sweet-savory glaze that tastes like an old-fashioned potluck favorite.
Serve this picnic chicken on soft sandwich buns for easy crowd-pleasing sandwiches, or spoon it onto a platter with buttered noodles, baked beans, creamy coleslaw, corn on the cob, or Amish-style potato salad. It also sits right at home next to sliced garden tomatoes, dill pickles, and a pan of simple cornbread, and if you are feeding a bigger table, a dish of macaroni salad and a pitcher of iced tea make it feel like a proper summer supper.
Slow Cooker 4-Ingredient Amish Picnic Chicken
Servings: 6
Ingredients
3 pounds boneless, skinless chicken thighs or chicken breasts
1 cup barbecue sauce
1/2 cup Italian dressing
1/4 cup brown sugar
Directions
1. Place the chicken in the bottom of a 5- to 6-quart slow cooker.
2. In a small bowl, stir together the barbecue sauce, Italian dressing, and brown sugar until smooth.
3. Pour the sauce over the chicken, cover, and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender.
4. Shred the chicken right in the slow cooker with two forks, stir it well into the sauce, and let it sit for 10 minutes so the meat soaks up the glaze before serving.
Variations & Tips
Sandwich Supper: Pile the pulled chicken onto soft hamburger buns or potato rolls and top with a scoop of creamy coleslaw for a fine picnic sandwich that travels well to reunions, church dinners, and backyard suppers.
Sweeter Potluck Style: If your crowd likes that old-fashioned sweet barbecue flavor, add an extra tablespoon or two of brown sugar. That little bit makes the glaze cling nicely and gives the chicken that sticky potluck finish folks remember.
Use Thighs for Juicier Meat: Chicken thighs stay especially tender in the slow cooker and are less likely to dry out than breasts, though either one works. If using breasts, check them a little earlier so they stay easy to shred and moist.
Make-Ahead Tip: This chicken reheats beautifully. Store it in its sauce in the refrigerator for up to 3 days, then warm it gently on the stove or in the slow cooker on low, adding a spoonful of water if the sauce has thickened too much.