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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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