Blackberry Sriracha Chicken Sliders

Directions

• 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 slotted spoon, serve on pretzel buns. Drizzle with additional chili sauce; top with lettuce and tomato.
• Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.