Cooked - (to Try) Blackberry Sriracha Chicken Sliders - New Recipe

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(to Try) Blackberry Sriracha Chicken Sliders

1.0

1 jar (10 ounces) seedless blackberry spreadable fruit

¼ cup ketchup

¼ cup balsamic vinegar

¼ cup Sriracha chili sauce

2 tablespoons molasses

1 tablespoon Dijon mustard

¼ teaspoon salt

½ pounds bone-in chicken thighs

1 large onion, thinly sliced

4 garlic cloves, minced

12 pretzel mini buns, split

Additional Sriracha chili sauce

Leaf lettuce and tomato slices

Select all/reset

In a 4- or 5-qt. slow cooker, stir together the first 7 ingredients. Add chicken, onion and garlic. Toss to combine.
Cook, covered, on low until chicken is tender, 5-6 hours. Remove chicken. When cool enough to handle, remove bones and skin; discard. Shred meat with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return chicken and reserved juices to slow cooker; heat through. Using a slotted spoon, serve on pretzel buns. Drizzle with additional chili sauce; top with lettuce and tomato.

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