Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 large ripe peaches, pitted and sliced
- 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 the chicken breasts in the bottom of a slow cooker.
- Step 2: In a bowl, combine the sliced peaches, red onion, chopped basil, balsamic vinegar, olive oil, honey, and salt. Mix well.
- Step 3: Pour the peach mixture over the chicken breasts, ensuring the chicken is mostly covered.
- 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 with a fork.
- Step 5: Shred the chicken with two forks directly in the slow cooker.
- Step 6: Serve the shredded chicken and peach mixture over rice, quinoa, or your favorite grain. Garnish with extra fresh basil, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring the chicken is submerged in the sauce to prevent drying.
- For best results, reheat the shredded chicken and peach mixture gently in a saucepan over medium-low heat, adding a splash of chicken broth or water if needed to maintain moisture.
- Serve this delightful dish alongside a fresh summer salad with a light vinaigrette to complement the sweet and savory flavors.
- To enhance the peach flavor, lightly grill or pan-sear the peach slices before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American