Let’s face it—the star of this recipe is the Blackberry-Chipotle BBQ Sauce. It’s smoky, tangy, and the fruity sweetness from the blackberries plays well with the chicken and vegetables. Raspberries and chipotle have become a popular combination lately, but after a side-by-side sauce test, the members of my family unanimously preferred blackberries.
Prep time 20 minutes
Serves 6
8 to 10 chicken drumsticks or 6 to 8 boneless or bone-in chicken thighs
1 tablespoon BBQ Dry Rub Seasoning
1/2 teaspoon sea salt
4 large carrots, peeled and cut into 1-inch (2.5 cm) chunks
1 large or two small sweet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
11/2 cups (275 g) Blackberry-Chipotle BBQ Sauce
1 cup (145 g) fresh blackberries
1 Place the chicken in a large bowl. Sprinkle with dry rub and salt. Work the seasoning into the chicken with your hands.
2 Place the carrots and sweet potatoes in a 4-quart (3.8 liter) slow cooker. Add the chicken on top of the vegetables. Pour 1 cup (250 g) of the BBQ sauce over the chicken, and add the blackberries on top.
3 Cover and cook on low for 4 to 5 hours, until the chicken is cooked through and very tender.
4 Transfer the chicken and vegetables to a serving platter. Spoon some of the cooking juices over the top and serve with the remaining 1/2 cup (125 g) BBQ sauce (warmed, if necessary).
