Slow Cooker Caribbean Chicken with Peaches
- Total Time
If you’re unsure about heat levels, go easy on the serrano chilies the first time you make this saucy stew.
peach(es)6 medium, pitted and quartered
uncooked bell pepper(s)1 item(s), small, red, stemmed, cored, and cut into thin strips
uncooked shallot(s)3 small, thinly sliced into rings
serrano chile(s)(average)1 item(s), stemmed, seeded, and thinly sliced
peach preserves2 Tbsp
ground allspice¾ tsp
dried thyme¾ tsp
table salt½ tsp
freshly grated nutmeg¼ tsp
uncooked boneless skinless chicken thigh(s)1 ½ pound(s), halved
apple cider vinegar2 tsp
- Mix the peaches, bell pepper, shallows, 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.