Maple Barbecue Chicken - low carb version

1 1/2 lbs boneless skinless chicken breast
1 cup reduced sugar ketchup (I used Heinz)
1/2 cup sugar free maple syrup (I used Cozy Cottage)
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
1 tsp chili powder
1/2 tsp garlic powder

Combine the ketchup, syrup, mustard, Worcestershire sauce, lemon juice, chili powder and garlic powder in a bowl. Set aside.

Place the chicken breasts in a crock pot. Season with salt and pepper to taste. Pour the prepared sauce over the top. Cover and cook on low for four to five hours.

When ready to serve, remove and shred chicken. Put back in and mix with the sauce. Serve on buns, if desired, for sandwiches. Serves 5.


Per Serving (not including bun): 166 Calories; 2g Fat (11.4% calories from fat); 32g Protein; 4g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 228mg Sodium.