Score big with your guests with a little bit of sweet heat! This recipe works well for a football party—the extra liquid in the slow cooker keeps the chicken nice and juicy all day long. —Julie Peterson, Crofton, Maryland
Honey and Ale Pulled Chicken Sliders
Test Kitchen tips
Ingredients
- 1/4 cup honey
- 2 tablespoons cider vinegar
- 2 tablespoons Sriracha 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
- Optional: Sweet pickles and additional Sriracha sauce
Directions
- In a 3- or 4-qt. slow cooker, combine the first 8 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 2 forks.
- 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. If desired, add pickles and additional Sriracha sauce.
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