INGREADIENT

• 1 jar (10 ounces) seedless blackberry spreadable fruit
• 1/4 cup ketchup
• 1/4 cup balsamic vinegar
• 1/4 cup Sriracha chili sauce
• 2 tablespoons molasses
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 3-1/2 pounds bone-in chicken thighs
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 12 pretzel mini buns, split
• Additional Sriracha chili sauce
• Leaf lettuce and tomato slices

Direction

1. In a 4- or 5-qt. slow cooker, stir together the first 7 ingredients. Add chicken, onion and garlic. Toss to combine.
2. 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 a slotted spoon, serve on pretzel buns. Drizzle with additional chili sauce; top with lettuce and tomato.