1For the sauce, whisk together ketchup, vinegar, 1/4 cup brown sugar, mustard, lemon juice, Worcestershire, and soy sauce in a small bowl, season with salt and pepper, set aside
2For the rub, combine the garlic powder,1 tablespoon brown sugar, chili powder, 1 teaspoon salt and thyme in a small bowl.
3For the chicken, remove the skin and pat dry then coat with the rub.
4Transfer chicken to a 4 - 6 quart slow cooker. Sprinkle onions over chicken; cover with 1 cup sauce. Cover slow cooker and cook until chicken is tender on high setting 3 1/2 hours or low setting for 5 hours.
5Transfer cooked chicken and onions to a large bowl; discard the remaining contents of slow cooker.
Shred chicken while it is still hot with two forks, discard the bones.
6Return the chicken and onions to the slow cooker on warm setting. Add remaining 1/2 cup sauce and toss with chicken to coat.
Serve chicken topped with Quick Coleslaw on rolls. Enjoy!