If you like barbecue chicken, you’ll love this easy crockpot version of maple-bbq chicken that we shred and serve on sandwich buns for an easy weeknight meal 🙂
| Servings |
|
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup ketchup
- 1/2 cup maple syrup or maple-flavored pancake syrup
- 2 tablespoons dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons lemon juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- hamburger buns
Ingredients
|
|
- Combine the ketchup, syrup, mustard, Worcestershire sauce, lemon juice, chili powder and garlic powder in a bowl. Set aside.
- Place the chicken breasts in a crock pot. Season with salt and pepper to taste. Pour the prepared sauce over the top. Cover and cook on low for four to five hours. (See my notes - takes less time for me).
- When ready to serve, remove and shred chicken. Put back in and mix with the sauce. Serve on buns for sandwiches.
Stacy's Notes - I've been making this for about 15 years. For the two of us, I just use 2 chicken breasts and halve the other sauce ingredients. I cooked these on setting 4 in my West Bend cooker (or High in a regular crockpot) for about 3 hours (might need 4 hours, but check at 3 hours). We always shred the meat for a loose meat bbq sandwich. This makes enough for 4 sandwiches for us (with the 2 chicken breasts.)
I have always used real maple syrup, since I always have a jug in my refrigerator. The original recipe called for maple-flavored pancake syrup, so I'm sure that would work, but we love it with the good syrup. It's a sweet bbq, which we both love!
Enjoy!