Blackberry BBQ Pulled Chicken Sliders

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A Note from Feedfeed

These BBQ Pulled Chicken Sliders use an ingredient you might not associate with BBQ - Blackberries! Karly from ASimplePantry created this recipe using Driscoll's Blackberries and the subtle sweetness helps tone down the spice from the jalapaños she uses! Add the pulled chicken to a bun with your favorite toppings and you have a quick and easy dinner for the family!

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  • Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 4-5

Recipe Card

For the Blackberry Sauce

ingredients

  • 18 oz Driscoll’s Blackberries (3 6 oz. containers)
  • 1/4 cup sugar
  • 3 tablespoon fresh lemon juice

For the Chicken Sliders

ingredients

  • 10 oz blackberry sauce (recipe below)
  • 3 tablespoon balsamic vinegar
  • 2 tablespoon ketchup
  • 1 1/2 tablespoon molasses
  • 3/4 tablespoon dijon mustard
  • 3/4 teaspoon salt
  • 1/2-1 cup of water
  • 3 pounds boneless, skinless chicken breast
  • 1 large yellow onion, sliced thin
  • 4 garlic cloves, minced
  • 3 jalapeños, sliced thin
  • 6 slices monterey jack cheese
  • 6 cooked back (optional)
  • 6 sturdy buns

Method

  • Step 1

    In a medium saucepan, combine the blackberry sauce ingredients and stir gently. Bring the heat up to medium-low and allow the berries to gently cook until they release their juices, breaking the berries apart as they cook, until thickened, around 20-25 minutes. Let cool, then blend or puree in a high-powered blender or food processor until smooth, around 3 minutes. Sauce can be prepared in advance and stored in an air-tight container in the fridge for up to 3 days.

  • Step 2

    Next, in a medium-sized bowl, add the blackberry sauce, balsamic vinegar, ketchup, molasses, dijon, and salt, and whisk to combine.

  • Step 3

    In the bottom of a 6-qt Instant Pot, add ½-1 cup water as needed for sealing, then layer the chicken in the bottom. Top the chicken with the blackberry BBQ sauce, then pile on the onion, garlic, and jalapeños. Close the lid and set the Instant Pot to high pressure for 15 minutes, then allow to naturally release for 10 minutes before venting and opening the Instant Pot. Use a meat thermometer to check that the internal temperature of the chicken is 165 degrees, then use a hand-mixer or two forks to shred the chicken inside the Instant Pot.

  • Step 4

    Pile the shredded chicken onto sturdy buns and add your favorite toppings such as bacon and monterey jack cheese, and serve!