Peach Chicken Crock Pot Food

SLOW COOKER PEACH BARBECUE SAUCE CHICKEN

Steps:

• Place chicken breast in slow cooker crockpot. Sprinkle with salt and pepper.
• In a small bowl, combine peach preserves, barbecue sauce, mustard, and red chili flakes (if using).
• Pour 1/2 of peach barbecue glaze all over the chicken. Cook on low heat for 4 hours or until temperature reaches 165 degrees.
• Shred chicken and pour remaining glaze all over the chicken.
• Serve warm with creamy parmesan mashed potatoes.

MAKE-AHEAD SLOW-COOKER ASIAN PEACH CHICKEN THIGHS

Steps:

• In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.
• Thaw 12 to 24 hours in refrigerator, until completely thawed.
• Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
• In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.
• Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients.

SLOW COOKER PEACH CRISP

Steps:

• Lightly spray the inside of a slow cooker with cooking spray.
• Mix flour, oats, butter, brown sugar, white sugar, and cinnamon together in a large bowl.
• Layer peaches in the bottom of the prepared slow cooker. Sprinkle the flour mixture over the peaches.
• Cover and cook on Low until peaches are bubbly, 4 to 6 hours.

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

EASY CROCK POT ORANGE (PEACH) CHICKEN RECIPE - (3.9/5)

Steps:

• Cook the Chicken in the crock pot for 3 hours - covered Drain the Juice from the Crock Pot Mix the BBQ sauce, Orange Marmalade, and Soy Sauce Pour Mix over chicken, cover and cook on high for an additional 30 minutes.

EASY 2-INGREDIENT SALSA CROCK POT CHICKEN

Steps:

• Gather the ingredients.
• Pat the chicken thighs dry with a paper towel.
• Place one layer of chicken thighs in a 3- to 4-quart crock pot and optionally season them with salt and pepper. (If your salsa is exceptionally salty, this shouldn't be necessary.)
• Pour some of the salsa over the chicken and repeat layering chicken and salsa until you end with salsa on top. Or you can cube the chicken, mix it with the salsa and place it in the crock pot.
• Cover and cook on low for 6 to 8 hours or until the chicken is tender and thoroughly cooked to 165 F. Serve over rice and garnished with sliced scallion, if desired.