Slow Cooker Peach Chicken (Print Version)
Juicy chicken simmered with fresh peaches and balsamic, finished with basil for a sweet and savory summer dish that's incredibly easy.
# Ingredients:
01 -
2 pounds boneless skinless chicken breasts or thighs
02 -
1 medium yellow onion, very thinly sliced
03 -
2 tablespoons balsamic vinegar
04 -
2 teaspoons kosher salt
05 -
1 teaspoon garlic powder
06 -
6 medium peaches, sliced (peeled or unpeeled)
07 -
1 teaspoon sugar
→ To Add at the End
08 -
¼ cup tightly packed basil leaves, thinly sliced
09 -
2 tablespoons butter
10 -
Hot sauce, for serving (optional)
# Steps to Follow:
01 -
Place the sliced onions in the bottom of a 6-quart slow cooker. Sprinkle with 1/2 teaspoon salt, garlic powder, and 2 tablespoons vinegar. Stir in peach slices from 4 peaches.
02 -
Sprinkle the chicken with 1 teaspoon salt, then nestle it into the peach-onion mixture, ensuring it is covered with some of the mixture.
03 -
Cook on low for 5-6 hours or high for 3-5 hours, or until the chicken is cooked through.
04 -
While the chicken is cooking, dice the remaining peaches. Add them to a bowl with 1/2 teaspoon salt, 2 teaspoons balsamic vinegar, and 1 teaspoon sugar. Stir to combine, then cover and set aside or refrigerate.
05 -
When the chicken is done, turn off the slow cooker, and remove the chicken to a cutting board. Shred the chicken with two forks or dice it.
06 -
Drain half the cooking liquid from the slow cooker. Add the shredded chicken, butter, and the diced marinated peaches. Stir to combine.
07 -
Sprinkle with fresh basil and hot sauce, if using, and serve over rice, in buns, or with crusty bread to soak up the juices.
# Additional Notes:
01 -
The ripeness of your peaches and the quality of balsamic vinegar will significantly affect the flavor. If peaches are not ripe, add extra sugar to both the cooking mixture and marinated peaches.