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Honey and Ale Pulled Chicken Sliders

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
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    12 servings


  • 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


  • 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. Add pickles and additional Sriracha sauce if desired.

Test Kitchen tips
  • 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 the sandwiches.
  • While many folks 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.
  • Nutrition Facts
    1 slider: 224 calories, 7g fat (2g saturated fat), 51mg cholesterol, 357mg sodium, 22g carbohydrate (8g sugars, 1g fiber), 17g protein.

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