Slow Cooker Sunday: Blackberry Jalapeno Pulled Chicken

I found this delicious recipe on my friend Emily’s blog and I knew I had to make it immediately. We have a lovely house guest this week and I thought this would be the perfect Sunday dinner. I was right. As you all know, I’m a huge fan of my slow cooker and I love making pulled chicken. It’s so easy. This recipe brings so many fun flavors together and it works in a wonderful way.

All you have to do is salt and pepper your boneless skinless chicken thighs and throw them in the slow cooker, topped with sliced onion, minced garlic, and thinly sliced jalapeno. Then mix together your sauce (blackberry jam, ketchup, molasses, balsamic vinegar, Dijon mustard, and salt) and pour over the chicken and veggies and mix it all up! Be sure that everything is fully coated. Cook on low for 6 hours and then shred your chicken and put back into the yummy sauce to coat all the pieces. To plate, pile chicken high on pretzel buns and top with a slice of pepper jack cheese and a sprinkle of jalapenos. The recipe also calls for a sprinkling of bacon, but I skipped that in an effort to make it slightly healthier. It would have been a great addition but I didn’t miss it. I also halved the recipe as it makes A LOT.

Slow Cooker Blackberry Jalapeno Pulled Chicken

The result is AMAZING. The sauce was sweet and slightly spicy. The pretzel buns soaked up all that yummy sauce and the pepper jack cheese was a fantastic addition. It added flavor and cheesy goodness. I served these with a small side of yellow rice and black beans. A simple salad would have also been a great side. Don’t think twice, just make these.

Thanks for sharing on your blog, Emily! 🙂


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