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Blackberry Sriracha Chicken Sliders

Total Time

Prep: 20 min. Cook: 5 hours

Makes

1 dozen

Dump everything in a slow cooker and then watch these spicy-sweet sliders become an instant party-time classic. —Julie Peterson, Crofton, Maryland
Blackberry Sriracha Chicken Sliders Recipe photo by Taste of Home

Ingredients

  • 1 jar (10 ounces) seedless blackberry spreadable fruit
  • 1/4 cup ketchup
  • 1/4 cup balsamic vinegar
  • 1/4 cup Sriracha 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
  • Additional Sriracha chili sauce
  • Leaf lettuce and tomato slices

Directions

  1. In a 4- or 5-qt. slow cooker, stir together the first 7 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 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 slotted spoon, serve on pretzel buns. Drizzle with additional chili sauce; top with lettuce and tomato.
  3. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts

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

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