Ingredients
1 jar (10 ounces) seedless blackberry spreadable fruit1/4 cup ketchup1/4 cup balsamic vinegar1/4 cup Sriracha chili sauce2 tablespoons molasses1 tablespoon Dijon mustard1/4 teaspoon salt3-1/2 pounds bone-in chicken thighs1 large onion, thinly sliced4 garlic cloves, minced12 pretzel mini buns, splitAdditional Sriracha chili sauceLeaf lettuce and tomato slices
Preparation
In a 4- or 5-qt. slow cooker, stir together the first 7 ingredients. Add chicken, onion and garlic. Toss to combine.
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 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return chicken and reserved juices to slow cooker; heat through. Using slotted spoon, serve on pretzel buns. Drizzle with additional chili sauce; top with lettuce and tomato.
