Place the chicken, minced onion, minced garlic, barbeque sauce, and apple cider vinegar in a large resealable bag. Remove excess air and seal.
Freeze.
Cooking Instructions:
Thaw. Cook it in the crockpot on low for 3-5 hours. Shred when done and serve it on buns on top of garlic mayo.
Instant pot:
Thaw. Add chicken to instant pot. Set the Instant Pot to cook on high pressure for 8 minutes. After the cook time has finished, vent to release any remaining pressure. Shred when done and serve on buns with garlic mayo.
Notes
This is especially good if you add some coleslaw to the buns along with the garlic mayo!You can also make this recipe with 8-10 boneless, skinless chicken thighs if you prefer.