I probably had this on low for about 8 hours or so . . .I put it together with frozen chicken breasts the night before, kept it all in the crock in the fridge, and had my husband put it in the slow cooker this morning, then switched it to warm and shredded the chicken in the crock when I got home. I tasted it and thought it needed something, but figured I'd wait for the bbq lover (AKA my husband) to taste it and see if he thought it needed anything. He thought it was good as is, so I left it alone. While mixing the sauce, I did double the sauce itself, halve the maple syrup, and added garlic powder and liquid smoke (probably about 3 tablespoons of the liquid smoke--no, I didn't mean to add that much, but it seems to have worked). I served it on Hawaiian rolls with cheese and hubs enjoyed it. This did have what seemed to me a lot of leftovers, but I'm giving some to a friend to try and we'll put the rest over baked potatoes sometime this week. I liked that this didn't use bottled bbq sauce as well--a great recipe when I'm out of it in the house and don't feel like picking up any. I also think cooking in the slow cooker makes the sauce a bit runny, but after shredding the chicken I thought it mixed together just fine. Thanks for the recipe!
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I probably had this on low for about 8 hours or so . . .I put it together with frozen chicken...