BBQ Pulled Chicken

ingredients:
6 - 8 boneless skinless chicken breasts, thawed
2 tbsp olive oil
2 cups of ketchup
1/2 cup mustard
1/4 cup maple syrup
1 tbsp lemon juice
3 tbsp worcestershire sauce
1 tsp chili powder
1 tsp garlic powder
1 tsp your favorite hot sauce
dash of ground red pepper (cayenne pepper)
salt and pepper to taste

hardware:
large crock pot
mixing bowl

procedure:

1. Combine the ketchup, mustard, maple syrup, lemon juice, worcestershire sauce chili powder, garlic powder, hot sauce, ground red pepper, salt and pepper in a mixing bowl until thoroughly mixed.
2. Splash the olive oil into the bottom of the crock pot dish. Pour enough of the barbeque sauce into it to cover the bottom. Put a layer of chicken breasts into the dish, then cover them with more of the sauce. If there are any left, make another layer of chicken and sauce. Stir all together until chicken breasts are evenly coated.
3. Set it and forget it. Set the crock pot on low and cook for 4 hours.
4. Leaving the sauce in the crock pot, remove the chicken and shred with two forks. This can be difficult with the amount of chicken you're working with, so keep a significant other handy to take over when you get tired. 
5. Add the chicken back to the crock pot and stir in with the sauce. Set on low and cook for another hour.

comments:
Trevor likes to take a direct approach and just eat it straight up. I like to serve it on onion rolls with ranch coleslaw, mustard, pickles and hot sauce. To make the coleslaw, all I do is combine shredded slaw mix, Duke's mayonnaise, a splash of lemon juice, and ranch seasoning.