Samantha NicoleBlackberry Sriracha Chicken Sliders is a unique spin on your original chicken sliders! The sweet blackberry jam paired with balsamic vinegar and sriracha is a perfectly balanced, delicious combo; it sweetens the deal with spice and adds some spice with a touch of sweetness. If you’re craving something new and different, these sliders will definitely deliver. Blackberry Sriracha Chicken Sliders are filled with savory-sweet, juicy, deliciously marinated chicken, and they are delicious for lunch, dinner, or any occasion!
Ingredients
- 1 (10 ounce) jar blackberry spreadable fruit, seedless
- 1/4 cup ketchup
- 1/4 cup balsamic vinegar
- 1/4 cup sriracha chili sauce, plus more for optional serving
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 3 1/2 pounds chicken thighs, bone-in and skin-in
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 12 mini buns, split
- lettuce, optional, to taste, for serving
- Tomato, optional, to taste, sliced, for serving
Directions
Step 1 –Combine the blackberry spread, the ketchup, the balsamic vinegar, the sriracha, the molasses, the Dijon, and the salt in a slow cooker.
Step 2 –Add the chicken, the onion, and the garlic, stirring until combined and coated.
Step 3 –Cover and cook until the chicken is cooked through, reading 165 degrees F when checked with a thermometer, about 5-6 hours on low.
Step 4 –Transfer the chicken to a cutting board.
Step 5 –Carefully remove the bones and skin, and shred the chicken.
Step 6 –Discard all but 3 cups of the cooking juices.
Step 7 –Return the shredded chicken to the slow cooker and heat until warmed through.
Step 8 –Using a slotted spoon, add the chicken to the buns.
Step 9 –Top with your desired garnishes and serve warm!
