Prep 5 mins
Cook 6 hrs
Courtesy of my friend Sam (copperbadge) on LiveJournal.
- 1 cup ketchup
- 1⁄2 cup maple syrup
- 2 tablespoons spicy brown mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 4 boneless skinless chicken breasts
- Mix all ingredients together, place in crock pot, and cook for six hours on low.
- When chicken is cooked, remove meat, shred, and add sauce to taste.
- Serve on buns or over hot rice.
Sooooo Good! I heard Yummy! and That was really flavorful many times from my family. I did add about 2 Tbsp of brown sugar because it was a bit tart to me mid way through cooking. I also mostly cooked the chicken (in crock pot) then shimmed fat and removed most of juice before adding sauce (this was after about 2 hours). I then added some of the juice back in until it was just a bit runnier than I wanted. Then let it simmer until dinner time (4-5 hours). If I were going to let this go all day without tending it I might add some corn starch to the sauce mixture so it would thicken better. Definitely a keeper!
I wanted to give this 5 stars...and I would for ease and flavor...but the sauce was too watery. (And I had the chicken pretty dry to start.) I stuck it in a pan and simmered it on the stove for a bit to try to thicken it up...and I thought it would be fine once it was remixed with the shredded chicken. But, when it got to a plate, it was still too juicy. I'm not sure what happened. Just thought I should share this frustration in case anyone else has this issue. The only thing I did differently was to double the recipe-doubled it EXACTLY-so I doubt that had anything to do with it. Still good though! Just not thick...
YUMMY! Made this chicken yesterday. The sauce is OH SO SO good! My husband and I both loved it. It is very easy and quick to make. Can't wait to have company over to serve them this chicken. And I can't wait to taste it again! Thank you for this great recipe.