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!
Servings Prep Time
6Servings 5Minutes
Cook Time
Servings Prep Time
6Servings 5Minutes
Cook Time
  • 3 1/3Lbs Boneless, Skinless Chicken Breasts
  • 4Ounces Blackberry Balsamic Vinegar[BUY NOW]
  • 2Tbsp Manager’s Blend Olive Oil[BUY NOW]
  • 2Tbsp Jalepeno Olive Oil[BUY NOW]
  • 1Tbsp Carmel Valley Wildflower Honey[BUY NOW]
  • 2Tbsp Roasted Garlic Olive Oil (or 4 cloves garlic)[BUY NOW]
  • 3Tbsp Ketchup
  • 1Tbsp Dijon Mustard
  • 1 1/2Medium Onions, Sliced Thin
  • 6Slices Monterey Jack Cheese
  • 6Pretzel Buns
  • ToTaste Salt & Pepper
  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!