|Tangy Crockpot BBQ Chicken|
4.5 net carbs per serving
1/3 cup granular Splenda (or your sweetener of choice)
1/2 cup prepared yellow mustard
1/3 cup real butter
1/2 cup red wine vinegar
1 tsp chipotle chili powder (can use chili or cayenne as replacement but adjust the amount to the spice level)
1 tsp Worcestershire sauce
1 TBSP liquid smoke
1/4 tsp dark molasses (optional but it helps give a brown sugar taste)
4 boneless skinless chicken breasts (fresh or frozen)
Sauce: Place all ingredients except chicken in a small saucepan and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes, stirring occasionally.
Crockpot Chicken: Place 4 boneless skinless chicken breasts in a Crockpot (can be frozen or fresh). Pour barbecue sauce over chicken. Cook on low for 6-8 hours or high for 4-6 hours. While still in Crockpot, shred chicken with two forks. Cook for the shredded chicken for at least 30 minutes on low for flavors to penetrate the shreds.
Serve in a One Minute Bread bun, a low carb tortilla, over a bed of salad, over cauliflower faux-rice, etc.
*If just making the sauce then pour into container, let cool and then put in the fridge overnight for the flavors to fully meld.