Tangy Crockpot BBQ Chicken

Tangy Crockpot BBQ Chicken

This was my first foray into making my own barbecue sauce and I'm so pleased with how it turned out!  The Hubs and me both really liked meal.  Next time I think I'll put this sauce on some grilled chicken, and yes there will be a next time!  I thought that the spice versus tang was spot on with this recipe so I might have to make some just to keep in the fridge in place of commercial sauces.  Keep in mind that this is a mustard based barbecue sauce versus tomato.  The mustard sauce has more of a tang and isn't quite as sweet.  It's also lower in carbs!

5 STARS
4 servings
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.