Step 1

Place chicken in 5 - 7 quart slow cooker (I use this one).

Step 2

In a small mixing bowl whisk together chili powder, paprika, garlic powder, cayenne pepper, salt, and pepper.

Step 3

Pour spice mixture over chicken and add grated onion. Toss well to evenly coat chicken with spices.

Step 4

Evenly pour 3/4 cup BBQ sauce over the chicken.

Step 5

Cover and cook on low heat 4 - 6 hours until chicken shreds easily and registers 165 degrees in center.

Step 6

Transfer chicken to a cutting board, reserve liquid from the slow cooker. Skim fat from the liquid and discard the fat.

Step 7

Shred chicken with two forks (I do it a little larger than I want it to end up because as you toss again in the next step it shreds up a bit on it's own).

Step 8

Return chicken to slow cooker. Heat remaining 3/4 cup BBQ sauce with 2 Tbsp steak sauce in a microwave safe bowl in the microwave until warm (about 1 - 2 minutes).

Step 9

Pour 3/4 cup of the reserved liquid and the BBQ sauce mixture over the chicken then toss to evenly coat. If you feel it needs a little more moisture you can add another splash of the reserved liquid (or more BBQ sauce), also season to taste with a little more salt if needed.

Step 10

Serve the pulled bbq chicken in hamburger buns (I also like to add coleslaw, with a little blue cheese mixed in sometimes too).