MMMMM----- Recipe via Meal-Master (tm) v8.06

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
Add'l 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, 5-6
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.

Julie Peterson, Crofton, Maryland

Makes: 1 dozen

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

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