Slow-Cooker Blackberry Balsamic and Jalapeño Chicken Sandwiches

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Slow-Cooker Blackberry Balsamic and Jalapeño Chicken Sandwiches
Boneless, skinless chicken breast are slow-cooked in a bath of blackberry balsamic vinegar and jalapeño oil until fork tender. They are served over the pretzel buns and covered with melted cheese. Nothing but a simple pleasure!
Course Main Dish
Prep Time 5 Minutes
Cook Time 6 Hours
Servings
Servings
Ingredients
  • 3 1/3 Lbs Boneless, Skinless Chicken Breasts
  • 4 Ounces Blackberry Balsamic Vinegar [BUY NOW]
  • 2 Tbsp Manager's Blend Olive Oil [BUY NOW]
  • 2 Tbsp Jalepeno Olive Oil [BUY NOW]
  • 1 Tbsp Carmel Valley Wildflower Honey [BUY NOW]
  • 2 Tbsp Roasted Garlic Olive Oil (or 4 cloves garlic) [BUY NOW]
  • 3 Tbsp Ketchup
  • 1 Tbsp Dijon Mustard
  • 1 1/2 Medium Onions, Sliced Thin
  • 6 Slices Monterey Jack Cheese
  • 6 Pretzel Buns
  • To Taste Salt & Pepper
Course Main Dish
Prep Time 5 Minutes
Cook Time 6 Hours
Servings
Servings
Ingredients
  • 3 1/3 Lbs Boneless, Skinless Chicken Breasts
  • 4 Ounces Blackberry Balsamic Vinegar [BUY NOW]
  • 2 Tbsp Manager's Blend Olive Oil [BUY NOW]
  • 2 Tbsp Jalepeno Olive Oil [BUY NOW]
  • 1 Tbsp Carmel Valley Wildflower Honey [BUY NOW]
  • 2 Tbsp Roasted Garlic Olive Oil (or 4 cloves garlic) [BUY NOW]
  • 3 Tbsp Ketchup
  • 1 Tbsp Dijon Mustard
  • 1 1/2 Medium Onions, Sliced Thin
  • 6 Slices Monterey Jack Cheese
  • 6 Pretzel Buns
  • To Taste Salt & Pepper
Instructions
  1. Season chicken with salt and pepper.
  2. In a bowl, whisk together balsamic, ketchup, all the oils, honey, mustard. Pour over chicken. Sprinkle with sliced onion and toss to combine everything.
  3. Turn the slow-cooker on low, and cook for 5-6 hours until the chicken is fork-tender.
  4. Pull the meat out, shred it and transfer it back to the pot to soak up all the sweet and spicy juices. At this point you might want to switch the dial to warm until you are ready to serve.
  5. Pile hot chicken on pretzel buns and top with sliced cheese.
  6. Enjoy!
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