Jalapeno and Blackberry Pulled Chicken and Grilled Corn and Peach Salsa

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 4-6 Sandwiches

Ingredients
For the chicken:
1 pound boneless, skinless chicken thighs
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
¼ of an onion, chopped
1-2 jalapenos, roughly chopped
⅓ cup blackberry preserves
¼ cup chicken broth
½ tablespoon maple syrup
1 tablespoon balsamic vinegar
Salt and pepper
Sliced cheese, (I used a pesto pepper jack)
Sandwich buns

For the salsa:
2 ears grilled corn
1-2 peaches, diced
1 jalapeno, diced
¼ cup fresh basil, chopped
2 tablespoons lemon juice
Salt and pepper

Directions
For the chicken:
Brush olive oil on chicken, season with salt and pepper. Place chicken in the slow-cooker, add minced garlic and onion and jalapeno.
In a small bowl, whisk together the blackberry preserves,, chicken broth, maple syrup, and balsamic vinegar. Pour mixture into the slow cooker over the chicken. Cook on low 4-6 hours, until chicken is tender.
Once chicken is tender enough, pull apart using 2 forks, set slow-cooker to warm and let sit for an additional 30 minutes-1 hour.
To make the salsa:
Add all ingredients to a small bowl and mix together. Salsa can be made ahead of time and chilled until ready to serve.
To assemble:
Pile hot chicken onto the bun with sliced cheese and additional jalapeno slices (if desired) and top with grilled corn and peach salsa.

From thesecretingredientis.com