Scatter onions on bottom of slow cooker. Arrange chicken on top of onions.
In a bowl, combine ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour over chicken. Cover and cook on low until chicken is fork-tender and sauce has thickened, about 5 hours.
Remove chicken from slow cooker and shred meat. Stir back into sauce. Serve hot, on whole-wheat buns, if desired.
This is a great recipe. I agree with another review that the onions would be better diced than sliced. They would incorporate with the chicken more that way. I would also use only chicken thighs next time as they holdup better in the crockpot, you could probably increase the cooking time with only thighs. I ran out of ketchup last time and had to use half chili sauce which gave it a nice kick and cut the sweetness.
Very tasty and sooo easy. The only downfall was the 5 hour cooking time...putting the crockpot on when I left for work left the chicken a little dry after being on the warming cycle for a few hours by the time I got home. Next time, this will probably be a weekend recipe to allow for the cook time.