Slow-Cooker Blackberry and Jalapeño Chicken Sandwiches
Prep time
5 mins
Cook time
6 hours
Total time
6 hours 5 mins
Boneless, skinless chicken breast are slow-cooked in a bath of blackberry preserves, jalapeno and molasses until fork tender. They're piled high onto pretzel buns, covered with melty cheese and ready to be devoured!
Serves: 6
Ingredients
- 3½ pounds skinless chicken thighs
- 10 ounces seedless blackberry preserves
- 3 tablespoons ketchup
- 4 tablespoons balsamic vinegar
- 2 tablespoon molasses
- ¾ teaspoon salt
- 1 tablespoon dijon mustard
- 3 jalapeños, sliced thin
- 1½ medium onions, sliced thin
- 4 garlic cloves, minced
- 6 slices pepper jack
- 12 slices bacon, cooked
- 6 pretzel buns
Instructions
- Season chicken with salt and pepper.
- In a bowl, whisk together preserves, ketchup, vinegar, molasses and salt and mustard. Pour over chicken. Sprinkle with sliced, onion, garlic and jalapeño. Toss to combine everything.
- Turn the slow-cooker on low, and cook for 5-6 hours until the chicken is fork-tender.
- Pile hot chicken on pretzel buns and top with sliced jalapeños, cheese and bacon.
