BLACKBERRY SRIRACHA CHICKEN SLIDERS - Crockpot

Amarante

Wed, Sep 11 2024, 1:26 pm

These can be served on a regular size roll but the sliders are fun.

I had actually made these ahead and refrigerated so that the fat was easy to remove. They reheated very well and I imagine would freeze well.

I did use skinless thighs - no point in cooking skin in a slow cooker. Boneless would work but bones cooked slowly add to the flavor.

BLACKBERRY SRIRACHA CHICKEN SLIDERS

Excerpt From: Taste of Home. “Taste of Home Lazy-Day Dinners, Desserts & More

PREP: 20 MIN. • COOK: 5 HOURS • MAKES: 1 DOZEN

1 jar (10 oz.) seedless blackberry spreadable fruit
¼ cup ketchup
¼ cup balsamic vinegar
¼ cup Sriracha chili sauce
2 Tbsp. molasses
1 Tbsp. Dijon mustard
¼ tsp. salt
3 ½ lbs. bone-in chicken thighs - I used skinless
1 large onion, thinly sliced
4 garlic cloves, minced
12 pretzel mini buns, split
Additional Sriracha chili sauce
Leaf lettuce and tomato slices

1. In a 4- or 5-qt. slow cooker, stir together first 7 ingredients. Add the chicken, onion and garlic. Toss to combine.

2. Cook, covered, on low until chicken is tender, 5-6 hours.

3. 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.

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.