Slow cooker Caribbean chicken with peaches
6 medium, pitted and quartered
Uncooked bell pepper(s)
1 item(s), small, red, stemmed, cored, and cut into thin strips
3 small, thinly sliced into rings
1 item(s), stemmed, seeded, and thinly sliced
Freshly grated nutmeg
Uncooked boneless skinless chicken thigh(s)
1½ pound(s), halved
Apple cider vinegar
- Mix the peaches, bell pepper, shallots, chiles, preserves, allspice, thyme, salt, and nutmeg in a 5- to 6-quart slow cooker. Nestle the chicken pieces into the sauce.
- Cover and cook on low for 6 hours or until the chicken is cooked through and tender.
- Use a slotted spoon to gently transfer the chicken, peaches, and vegetables to a serving bowl.
- Stir the vinegar into the remaining sauce in the cooker. Turn the heat to high and simmer for 5 minutes, or until reduced to a third of its volume. Pour the sauce over the meat and vegetables before serving.
- Serving size: 1 cup.