Prep. Place sliced onion (1/4), garlic (2 cloves) and chicken broth (1/2 cup) in a slow cooker.
Season + cook. Combine spice mix ingredients together in a small bowl. Pat chicken dry with paper towels, and sprinkle both sides of each breast (4) with spice mix, pressing to adhere. Lay seasoned chicken in a single layer over the onions. Seal the slow cooker, and cook on high for 4-6 hours or on low for 8-10 hours-- you'll know the chicken is done once it's tender and easily shreds with a fork.
Dice + shred. Remove cooked chicken to a plate and set aside. Use tongs to remove sliced onions to a cutting board. Discard cooking liquid, and use paper towels to clean out the inside of your slow cooker. Once cool enough to handle dice the onions and add them back to the slow cooker. Use 2 forks to shred the chicken into bite-sized pieces and set aside.
BBQ sauce + heat. Add remaining BBQ sauce ingredients to the slow cooker with your cooked onions and stir until well combined. Taste and adjust to your liking. Add shredded chicken to the sauce and toss to coat. Place lid on the slow cooker and cook on high until wramed through. Enjoy!
Have a store-bought BBQ sauce you love? Use that instead!
Liquid monk fruit or stevia – I find liquid sweeteners are easiest to blend into sauces. You can also use confectioners Lakanto or Swerve. Start with 3 Tablespoons and add more to your liking.
Reheat in the microwave until warm to your liking. Be sure to toss the chicken in the sauce before serving it.
Nutritional information is for 1/6th of the chicken and sauce, and does not include any of the serving recommendations: