Barbecue Sauce: In a large saucepan over low heat, melt butter. Add onion and garlic and sauté 10 to 15 minutes, or until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and crushed red pepper flakes. Simmer uncovered on low heat for 30 minutes. Remove from heat and pour into strainer to remove onions, garlic and crushed red pepper flakes. Let cool. Store in refrigerator. Yield: 1½ quarts.

Trim chicken breasts and thighs of all fat. Place chicken in a zip lock bag. Pour in two cups of barbecue sauce. Marinate chicken in barbecue sauce for four hours or overnight in the refrigerator.

Add chicken and marinade to crockpot. Cook on high for three hours, or until chicken can be easily shredded with fork. Remove chicken; discard the marinade. Shred or pull chicken into pieces using two forks. Place shredded chicken in saucepan. Add 2 cups or more of the barbecue sauce, stirring well to coat. Cook over medium low heat 15 minutes or until chicken is moist with barbecue sauce and is thoroughly heated. Spoon onto whole wheat hamburger buns. Top with reserved barbecue sauce if desired. Yield: 6 to 8 servings.