Begin by thoroughly coating the interior of a large crockpot with non-stick cooking spray, or alternatively, use a disposable liner for easier cleanup.

Generously season the boneless, skinless chicken breasts with salt, pepper, onion powder, and garlic powder before placing them in the crockpot.

In a separate bowl, whisk together the barbecue sauce, Italian dressing, Worcestershire sauce, and light brown sugar until fully combined.

Evenly pour the mixture over the seasoned chicken, then cover with the crockpot lid. Cook on high for 2.5-3 hours or on low for 5-6 hours.

Ensure the chicken is cooked through, reaching an internal temperature of 165°F.

Once fully cooked, shred the chicken directly in the crockpot using two forks, allowing it to soak up the remaining marinade and BBQ sauce.

Serve as pulled chicken sandwiches on buns or incorporate it into other dishes such as pizza, tacos, nachos, over rice, or enjoy on its own.