Honey And Ale Pulled Chicken Sliders

• 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
• Sweet pickles and additional Sriracha sauce, optional

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, with pickles and additional Sriracha sauce if desired.

honey, cider vinegar, chili sauce, chili powder, paprika, garlic, onion powder, salt, chicken, brown ale, cornstarch, water, buns, sweet pickles

Taken from www.tasteofhome.com/recipes/honey-and-ale-pulled-chicken-sliders/ (may not work)