Slow Cooker Pulled Barbecue Chicken
  • 1 cup ketchup
  • ½ cup maple syrup
  • 2 Tablespoons mustard
  • 2 Tablespoons gluten-free Worcestershire sauce
  • 1 Tablespoon lemon juice
  • ¼ teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon red pepper flakes
  • 4 large boneless skinless chicken breasts
  1. In a medium bowl, combine all ingredients except for the chicken breast, stirring well.
  2. Add the chicken breasts to the Crock-Pot, and pour sauce over the chicken, making sure to cover them completely with the sauce.
  3. Cook 7-8 hours on LOW.
  4. Shred chicken, mix with sauce, and serve!
* Pork also works well with this recipe.
** To feed a crowd, simply double all ingredients.
Recipe by Grain Changer at