Blackberry Sriracha Chicken Sliders Recipe

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Blackberry Sriracha Chicken Sliders  Recipe
Blackberry Sriracha Chicken Sliders Recipe photo by Taste of Home
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Blackberry Sriracha Chicken Sliders Recipe

Read Reviews
5 2 2
Publisher Photo
Dump everything in a slow cooker and watch these spicy-sweet sliders become an instant partytime classic. —Julie Peterson, Crofton, Maryland
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 hours

Ingredients

  • 1 jar (10 ounces) seedless blackberry spreadable fruit
  • 1/4 cup ketchup
  • 1/4 cup balsamic vinegar
  • 1/4 cup Sriracha Asian hot chili sauce
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 3-1/2 pounds bone-in chicken thighs
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 12 pretzel mini buns, split
  • Addtional Sriracha Asian hot chili sauce
  • Leaf lettuce and tomato slices

Directions

In a 4- or 5-qt. slow cooker, stir together the first seven 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 two 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 slotted spoon, serve on pretzel buns. Drizzle with additional Sriracha; top with lettuce and tomato. Yield: 1 dozen.
Originally published as Blackberry Sriracha Chicken Sliders in Taste of Home April/May 2017

Nutritional Facts

1 slider: 352 calories, 14g fat (3g saturated fat), 63mg cholesterol, 413mg sodium, 35g carbohydrate (12g sugars, 1g fiber), 21g protein.

  • 1 jar (10 ounces) seedless blackberry spreadable fruit
  • 1/4 cup ketchup
  • 1/4 cup balsamic vinegar
  • 1/4 cup Sriracha Asian hot chili sauce
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 3-1/2 pounds bone-in chicken thighs
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 12 pretzel mini buns, split
  • Addtional Sriracha Asian hot chili sauce
  • Leaf lettuce and tomato slices
  1. In a 4- or 5-qt. slow cooker, stir together the first seven ingredients. Add chicken, onion and garlic. Toss to combine.
  2. 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 two 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 slotted spoon, serve on pretzel buns. Drizzle with additional Sriracha; top with lettuce and tomato. Yield: 1 dozen.
Originally published as Blackberry Sriracha Chicken Sliders in Taste of Home April/May 2017

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Reviews forBlackberry Sriracha Chicken Sliders

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MY REVIEW
SColson132 User ID: 233130 264857
Reviewed Apr. 19, 2017

"Made a few changes and substitutions. Substituted 3 packets of Splenda for the molasses. used canned chicken, cooked on the stovetop, and served over brown rice! Oh, I also used sugar-free raspberry jam! Delicious!"

MY REVIEW
Beema User ID: 446601 264175
Reviewed Apr. 1, 2017

"OMG.. I proclaim these sliders to be outstanding !! Had a large party, doubled the recipe and had folks ask for more."

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