Pulled chicken sliders are a great potluck item to share year-round. I use chicken thighs for this version, in order to keep the chicken from being too dry. This recipe is simple and easy to prepare ahead, it will simmer in the crock pot while you get the house tidy, bust out a pre-feast workout, get your hair done, whatever!

Tips to get you started:

· I like to use my kitchen shears to trim off excess fat because using a regular knife can get a bit slippery as I work.

· I use organic/ “simple” varieties of the prepared condiments to cut down on excess sugar/corn syrup etc.

· I love these sliders with Sriracha mayo, I make this using 1 Tablespoon Sriracha to 1 cup Vegenaise or regular mayonnaise, but you can buy it pre-made at your local grocer.

Serves: 8-10 (slider sized portions) Prep time: 5-10 minutes Cook time: 2-4 hours

1 Cup ketchup

¼ Cup prepared yellow mustard

1/3 Cup un-sulphured molasses

2 Tablespoons apple cider vinegar

1 Tablespoon powdered ginger

2 Tablespoons ground cumin

½ Teaspoon sweet paprika

½-1 Teaspoon chili powder (depending on taste/freshness)

¼ Teaspoon ground black pepper

3 Lbs. chicken thigh meat, boneless and skinless, excess fat trimmed

Optional for serving:

Rolls

Coleslaw salad kit

Sriracha mayo

Sliced dill pickles

Step one: Plug in your crock pot and set to medium heat (*or high heat to cut down on cooking time). Add the first 9 ingredients to the crock pot and stir to combine.

Step two: Layer chicken thighs into the crock pot and stir them around the pot to coat them with the sauce. Cover and cook for an hour and a half.

Step three: At the hour and a half mark, rotate chicken thighs in the crock pot making sure to flip each one so the second side is now in contact with the heat of the crock pot. This makes sure that the chicken is evenly cooked.

Step four: Cover the crock pot again and continue cooking for 1-2 hours or until the chicken thigh meat registers at least 165 degrees on a meat thermometer (the safe temperature for consuming dark meat is 165, the recommended temperature is between 170-175).

* If you decide to use high heat, the cook time will be approximately half, depending on your specific model of crock pot.

Step five: Remove cooked chicken from crock pot and pull each thigh into shreds using two forks. Start from the middle of the thigh and pull in opposing directions.

Step six: Serve with pretzel rolls, sriracha mayo, coleslaw and sliced pickles.

Nutrition information: Serving is calculated as 1/10th pulled chicken. Any optional serving items are not included in this calculation.

Total Calories: 273

Total Fat: 9 g

Cholesterol: 114 mg

Sodium: 425 mg

Total Carbohydrates: 21 g

Sugars: 12 g

Protein: 29 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.