Blackberry Jalapeno Chicken Sandwiches
When you’ve had a long day, you tend to want an easy dinner option. I typically like to use my slow-cooker, which make things so much easier! These Blackberry and Jalapeno Chicken Sandwiches are a game changer on my weekly dinner menu and so delicious!
- 3 1/2 lb Skinless Chicken Thighs
- 10 oz Seedless Blackberry Preserves
- 2 Tbsp Tomato Paste
- 1/2 cup Stone Hill Blackberry Wine
- 4 Tbsp Balsamic Vinegar
- 2 Tbsp Molasses
- 3/4 tsp salt
- 1 Tbsp Dijon Mustard
- 3 Whole Jalapenos or Banana Peppers Sliced Thin
- 1 1/2 Medium onion Sliced Thin
- 4 Cloves garlic Minced
- 6 Slices Pepper Jack Cheese
- 12 Slices bacon Cooked
- 6 Pretzel Buns
Season chicken with salt and pepper.
In a bowl, whisk together preserves, tomato paste, Blackberry wine, vinegar, molasses, salt and mustard. Pour over chicken. Sprinkle with sliced, onion, garlic and jalapeño or banana peppers. 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. Serve with a glass of Stone Hill Winery’s Blackberry wine!