Lightly coat the inside of a slow cooker with nonstick cooking spray.

Trim any excess fat from the chicken breasts. Season the chicken evenly with salt, black pepper, onion powder, and garlic powder.

Arrange the seasoned chicken breasts in a single layer in the bottom of the slow cooker.

In a medium bowl, whisk together the barbecue sauce, Italian dressing, brown sugar, and halal-certified Worcestershire sauce until well combined.

Pour the barbecue sauce mixture evenly over the chicken, making sure the pieces are well coated.

Cover and cook on HIGH for approximately 2 1/2–3 hours or on LOW for approximately 5–6 hours. Cooking times can vary depending on your slow cooker and the thickness of the chicken.

Check the thickest part of the chicken with a food thermometer. It should reach a safe internal temperature of 165°F (74°C).

Once cooked, shred the chicken directly in the slow cooker using two forks. Stir the shredded meat into the sauce and let it sit for a few minutes so it can absorb more flavor.

Serve your Crockpot BBQ Chicken on buns for BBQ chicken sandwiches, or enjoy it over rice, in tacos, on salads, or with your favorite side dishes.