Crock Pot Blackberry and Jalapeño Chicken Sliders

6 hours and 5 minutes
14
intermediate

Ingredients

  • 5 pounds skinless chicken thighs
  • 10 ounces seedless blackberry preserves
  • 1 cup of fresh blackberries
  • 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 monterey jack
  • 12 slices bacon, cooked
  • 6 pretzel buns

Directions

  • Season chicken with salt and pepper.
  • In a bowl muddle fresh blackberries.
  • In another bowl, whisk together blackberries, 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.