Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups chopped fresh peaches
- 1/2 cup chopped red onion
- 1/4 cup packed fresh basil, chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
Instructions
- Step 1: Place chicken breasts in the bottom of a slow cooker.
- Step 2: In a medium bowl, combine chopped peaches, red onion, basil, balsamic vinegar, olive oil, honey, and salt.
- Step 3: Pour the peach mixture over the chicken breasts, ensuring the chicken is coated.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Step 5: Once cooked, shred the chicken with two forks.
- Step 6: Serve immediately over rice, quinoa, or pasta. Garnish with extra fresh basil if desired.
Notes
- Store leftover peach chicken in an airtight container in the refrigerator for up to 3 days, ensuring to spoon some of the sauce over the chicken to keep it moist.
- For best results, reheat the shredded chicken and peach sauce gently in a saucepan over medium-low heat, adding a splash of chicken broth or water if needed to prevent sticking.
- Serve this sweet and savory chicken in soft tacos or lettuce wraps for a light and refreshing summer meal.
- For a richer flavor, lightly grill or sear the chicken breasts before adding them to the slow cooker to get some nice browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American