Blackberry Jalapeno Pulled Chicken
prep time: 5 minutes Cook time: 2 hours makes 6 servings
3 lbs of boneless, skinless chicken thighs
8 oz blackberry jam (look for one made with sugar, not corn syrup)
1/4 cup ketchup
1/4 cup balsamic Vinegar
1 tsp salt
1 tbsp Dijon mustard
1 large onion, thinly sliced
3 jalapenos, thinly sliced
4 cloves garlic, chopped
1 tsp salt
1 tbsp Fresh lemon juice
In a Dutch oven combine all ingredients except lemon juice. Bring to a simmer, partially cover with the lid and cook on low heat for about 2 hours, or until chicken starts to fall apart when pressed with a fork.
remove the lid and higher the heat to high until the sauce starts to bubble. Cook for 15 minutes or until the sauce is slightly reduced. Shred chicken and stir back into the sauce. Add lemon juice.
Serve chicken on buns or over baked sweet potatoes.
slow cooker directions:
combine all ingredients except lemon juice into a slow cooker. Cook on high heat for 4 hours. Remove the chicken and shred. Add chicken back to the sauce. Add lemon juice and serve!