Step 1

In a small bowl or a pyrex glass jar combine pure maple syrup, dijon mustard, yellow mustard, Worcestershire sauce, freshly minced garlic, salt, and freshly ground black pepper. Whisk well until smooth and creamy.

Step 2

Add the chicken breasts to the bottom of the crock pot.

Step 3

Pour the Maple Mustard mixture over the chicken breasts. Add Low Sodium Chicken Broth. Toss lightly.

Step 4

Place the glass lid on your crock pot. Cook on LOW for 6 hours.

Step 5

When cooking time is up, take out chicken breasts from the slow cooker and place them on a cutting board. Allow them to cool down for few minutes. Then use 2 forks to shred chicken.

Step 6

Bring it back to the slow cooker.

Step 7

Pour Heavy Cream and stir well until combined. Serve right away.