Crock Pot Mondays – Jalapeno Peach Chicken

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 cup barbecue sauce
• 1/2 cup peach preserves
• 1/2 jalapeño pepper, seeded and finely diced
• 2 ripe peaches sliced 1/4-inch thick (skin removed, if desired)
• 2 tablespoons coconut oil
• 2 tablespoons brown sugar

For Serving

• Brown rice
• Roasted corn salsa
• Creamy chimichurri

Directions

1. Place chicken in a six-quart slow cooker.
2. Whisk together barbecue sauce, peach preserves, and jalapeños. Pour half of the sauce over the chicken and reserve remaining in fridge.
3. Cover and cook on high for 3-4 hours or low for 6-8 hours.
4. Remove chicken from slow cooker, place in large bowl, and shred with forks.
5. Add remaining sauce to the chicken a little at a time until you have the amount of sauce you desire on the chicken.
6. Discard cooking liquid and return chicken to slow cooker to keep warm if desired.
7. Melt coconut oil in a large skillet over medium heat.
8. Add peaches and let cook for 2-3 minutes.
9. Sprinkle with brown sugar and stir to coat.
10. Flip peaches to cook evenly on each side until nicely browned and softened but watch closely, so they don’t burn or get mushy. They should take about 6-7 minutes total.
11. Serve in a bowl with rice, chicken, salsa, peaches, and chimichurri.