Part 1: Making the Sugar-Free BBQ Sauce

1. Whisk the Sauce: In a medium-sized bowl, combine all the BBQ sauce ingredients: tomato sauce, apple cider vinegar, brown sugar substitute, tomato paste, Worcestershire sauce, smoked paprika, liquid smoke, garlic powder, onion powder, salt, and pepper.

2. Combine Until Smooth: Whisk everything together until the sauce is well-combined and smooth. Taste the sauce and adjust seasonings if needed. It should be a good balance of tangy, smoky, and sweet.

Part 2: The Slow Cooking Process

1. Prepare the Slow Cooker: Spread the sliced onion across the bottom of a 6-quart slow cooker. This creates a flavorful base and helps prevent the chicken from sticking.

2. Add the Chicken: Place the chicken breasts or thighs on top of the onions in a single layer.

3. Pour the Sauce: Pour the prepared BBQ sauce evenly over the chicken, ensuring all pieces are well-coated.

4. Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken is done when it is very tender and shreds easily with a fork.

Part 3: Shredding and Finishing the Chicken

1. Remove and Shred: Carefully remove the cooked chicken from the slow cooker and place it in a large bowl. Using two forks, shred the chicken. It should be incredibly tender and fall apart with little effort.

2. Return to the Sauce: Return the shredded chicken to the slow cooker and stir it into the sauce until every piece is coated.

3. Let it Mingle: Let the shredded chicken sit in the warm sauce for at least another 15-20 minutes with the slow cooker on the “Keep Warm” setting. This allows the newly exposed surfaces of the chicken to soak up even more of that delicious BBQ flavor. Serve warm.