Categories: Sandwiches

Ingredients

• 10 oz. jar seedless blackberry spreadable fruit
• 1/4 cup ketchup
• 1/4 cup balsamic vinegar
• 1/4 cup Sriracha chili sauce
• 2 tbsp. molasses
• 1 tbsp. Dijon
• 1/4 tsp salt
• 3 1/2 lbs. bone-in chicken thighs
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 12 pretzel mini buns, split
• Additional Sriracha
• Leaf lettuce and tomato slices

Directions

1. In a slow cooker, stir together the first 7 ingredients. Add chicken, onion and garlic. Toss to combine.

2. Cook, covered, on low until chicken is tender, 5-6 hours. Remove chicken. When cool enough to handle, remove bones and skin; discard. Shred meat with two forks. Reserve 3 cups of cooking juices; discard remaining juices. Skim fat from reserved juices. Return chicken and reserve juices to slow cooker; heat through. Using slotted spoon, serve on pretzel buns. Drizzle with additional Sriracha; top with lettuce and tomato.

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