Slow Cooker Peach Barbecue Sauce Chicken 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.

SLOW COOKER BBQ PEACH PULLED CHICKEN

Steps:

• Place the chicken thighs in the slow cooker.
• Combine the BBQ sauce, garlic, vinegar and spices in a small bowl and stir together.
• Lightly smash the chopped peaches with the back of a fork or potato masher.
• Add the peaches to the slow cooker and pour the BBQ sauce mixture on top.
• Toss the chicken to coat in the mixture.
• Cook on high for 3 hours.
• Remove the chicken from the slow cooker and shred. To do this quickly, I add mine to my stand mixer with the paddle attachment and mix for 30 seconds on low speed until shredded.
• Return the chicken to the slow cooker, toss with the leftover sauce/juice.
• Serve over rice and garnish with cilantro.

PEACH BBQ CHICKEN

Steps:

• Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
• Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
• Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
• Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
• Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
• Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
• Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
• Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.

SLOW COOKER BARBEQUE CHICKEN

Steps:

• Put chicken breast halves in a slow cooker.
• Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
• Cook on Low for 4 to 6 hours.