4 boneless, skinless chicken breasts
1 cup ketchup
1/2 cup maple-flavored syrup
2 tablespoons yellow mustard
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
1/2-1 tsp chili powder
1/4 teaspoon garlic powder
Combine all ingredients except chicken in a bowl and set aside (I do it in a large glass measuring cup).
Place chicken breasts in crock pot and season with salt and pepper to taste. Pour sauce over the chicken. Cover and cook on low for 7-8 hours. ( mine usually only takes up to 4 hours)
When ready to serve, remove and shred chicken. Add shredded chicken back to pot with sauce and mix well. Serve on buns. ( I can usually just use 2 forks to pull meat apart while still in the pot
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