Honey and Ale Pulled Chicken Sliders

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

1. 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.
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. Add pickles and additional Sriracha sauce if desired.