Honey and Ale Pulled Chicken Sliders Recipe

By gbvampy1

Look for ale that packs a punch, and you’ll have a fantastic crowd-pleasing meal that takes only about five minutes of active prep time before the chicken goes into the slow cooker.
It's OK to be a little heavy-handed with the Sriracha if you love it spicy. And you can always squeeze on more after you assemble your sandwich.
While many of you love chicken breasts, chicken thighs are perfect for this dish. They stay moist, tender and juicy even after a long time in the slow cooker.

Ingredients

• 1/4 cup honey
• 2 tablespoons cider vinegar
• 2 tablespoons Sriracha Asian hot chili sauce
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 2 pounds boneless skinless chicken thighs (about 8 thighs)
• 3/4 cup brown ale
• 3 tablespoons cornstarch
• 3 tablespoons water
• 12 slider buns
• Sweet pickles and additional Sriracha sauce, optional

Preparation

Step 1

1. In a 3- or 4-qt. slow cooker, combine the first eight ingredients. Add chicken and ale; toss to coat. Cook, covered, on low until chicken is tender, 6-8 hours. Remove meat; when cool enough to handle, shred with two forks.
2. Strain cooking juices; skim fat. Transfer juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into saucepan. Return to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Add chicken to the sauce; toss to coat. Serve on buns, with pickles and additional Sriracha sauce if desired. Yield: 12 servings