Slow-Cooker Blackberry and Jalapeño Chicken Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 6
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!
  • 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
  1. Season chicken with salt and pepper.
  2. 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.
  3. Turn the slow-cooker on low, and cook for 5-6 hours until the chicken is fork-tender.
  4. Pile hot chicken on pretzel buns and top with sliced jalapeños, cheese and bacon.
Nutrition Information
Serving size: 1 sandwich
Recipe by Cooking for Keeps at