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      Title: Blackberry Sriracha Chicken Sliders
 Categories: Poultry, Fruits, Chilies, Breads, Vegetables
      Yield: 12 Servings

     10 oz Jar seedless blackberry
           - spreadable fruit
    1/4 c  Ketchup
    1/4 c  Balsamic vinegar
    1/4 c  Sriracha chile sauce
      2 tb Molasses
      1 tb Dijon mustard
    1/4 ts Salt
  3 1/2 lb Bone-in chicken thighs
      1 lg Onion; thin sliced
      4 cl Garlic; minced
     12    Pretzel mini buns; split
           Additional Sriracha chile
           - sauce
           Leaf lettuce & tomato slices

  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 to 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.

  Recipe by Julie Peterson, Crofton, Maryland

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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