Rinse and pat the chicken dry. Place it in the slow cooker and sprinkle with 1 tsp salt and 1 tsp pepper. Cook on HIGH for 3 hours or LOW for 5 hours.
Meanwhile 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 and remaining salt and 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 shred all the meat and unite it with the tangy, savoury sauce.