This was VERY good the first night, we spooned it right out of the slow cooker while it was still hot. My husband loved it and he is very picky about BBQ (he's a BBQ snob!) However, I went back to heat up some leftovers the next day, after it sat in the fridge and really had a chance to absorb all that extra sauce, and it was too sweet for me the 2nd day. First night it was slightly sweet and tangy with a little bit of a spicy-ness to it, very good. Second day, too sweet for me. Maybe it's just the type of thing that just tastes better right out of the pot. I think this would be good on nachos too.
A few alterations - I left out the mustard altogether...my husband and I both hate the taste of mustard (even when there is just a tiny bit in the recipe, we both seem to be able to taste it, we just aren't mustard people). I also halved the amount of maple syrup and added about 1/4 cup of bottled bbq sauce - ok, I cheated. But I just didn't like the idea of using all that maple syrup, so I cut it in half with a bottled sauce. And I used 3 large breasts instead of 4 - the 3 breasts fit perfect in my slow cooker without crowding each other, and i thought the sauce-to-chicken ratio was perfect with 3 large breasts.
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This was VERY good the first night, we spooned it right out of the slow cooker while it was...