Ingredients
- Boneless, skinless chicken breasts: 2 pounds
- Fresh peaches, pitted and sliced: 2 cups
- Red onion, thinly sliced: 1/2 medium
- Fresh basil leaves, chopped: 1/4 cup
- Balsamic vinegar: 2 tablespoons
- Olive oil: 1 tablespoon
- Garlic, minced: 2 cloves
- Salt and pepper: to taste
Instructions
- Step 1: Place the sliced peaches, red onion, minced garlic, olive oil, balsamic vinegar, salt and pepper in the slow cooker.
- Step 2: Place the chicken breasts on top of the peach mixture in the slow cooker.
- Step 3: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through.
- Step 4: Shred the chicken with two forks directly in the slow cooker.
- Step 5: Stir in the chopped fresh basil.
- Step 6: Serve immediately over rice, quinoa, or your favorite grain. Garnish with extra basil if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the shredded chicken and peach sauce in a skillet over medium heat, adding a splash of chicken broth if needed to prevent drying.
- Serve this dish with a dollop of creamy goat cheese or crumbled feta for a delightful tangy counterpoint to the sweetness of the peaches.
- Don't skip the fresh basil at the end; its bright, peppery flavor really elevates the summer fruit and chicken!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American