Slice two onions thinly, and place in the bottom of a slow cooker.
Arrange 1 lb boneless skinless chicken breasts and 3/4 lb boneless skinless chicken thighs on top of onions. (I just used chicken breasts).
In a bowl, mix 1 cup ketchup, 2 T cider vinegar, 1 T Dijon mustard, 2 T molasses, 1 tsp onion power, 1 tsp cumin, and 1/2 tsp garlic powder, 1/2 tsp Tabasco and 1/2 tsp salt.
Pour over chicken, cover and cook on low 5 hours.
Remove chicken and shred, then stir back into the sauce. Serve hot, on whole wheat buns.
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