Slow-Cooker Blackberry and Jalapeño Chicken Sandwiches

• Meat

  • 12 slices Bacon, cooked
  • 3 1/2 lbs Chicken thighs, skinless

• Produce

  • 4 Garlic cloves
  • 3 Jalapenos, thin
  • 1 1/2 Onions, medium thin

• Condiments

  • 4 tbsp Balsamic vinegar
  • 10 oz Blackberry preserves, seedless
  • 1 tbsp Dijon mustard
  • 3 tbsp Ketchup
  • 2 tbsp Molasses

• Baking & Spices

  • 3/4 tsp Salt

• Bread & Baked Goods

  • 6 Pretzel buns

• Dairy

  • 6 slices Pepper jack

Found on cookingforkeeps.com

Description

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

Directions

• 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.

Nutrition