Rinse and pat the chicken dry. Place it in the slow cooker and sprinkle with salt and pepper. Cook on high for 3 hours or low for 5 hours.
(Alternatives to making a crock pot chicken: poach 1½ to 2 pounds of chicken breasts or buy a pre-made rotisserie chicken from the market.)
In a large saucepan, melt the ghee over medium heat. Add the minced onion and cook for 4-5 minutes or until softened.
Now, add the rest of the ingredients: garlic, apple cider vinegar, tomato sauce, tomato paste, honey, salt, black pepper, and Tabasco. Stir well and bring to a boil, then reduce to a simmer over low heat.
Simmer the sauce until the volume has reduced by a quarter to a third. It should be slightly thickened but not pasty.
When the chicken has cooled a bit - unless you have asbestos hands - shred all the meat and unite it with the tangy, savory sauce.