Slow cooker Caribbean chicken with peaches

SmartPoints® value per serving
Total Time
6 hr 15 min
10 min
6 hr 5 min
If you like spicy, fruit-forward Caribbean food then this recipe is for you. Full of heat, sweet peaches and savory chicken, this saucy stew needs only a bed of steamed rice to ensure no sauces are left uneaten. If you’re unsure about heat levels, go easy on the serrano chilies the first time you make this recipe. For no heat, substitute a some green bell pepper for the serrano. All the ingredients can be assembled and ready to cook in just 10 minutes, meaning this can cook while you are work for a weeknight feast when you get home.



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)

1 item(s), stemmed, seeded, and thinly sliced

Peach preserves

2 Tbsp

Ground allspice

¾ tsp

Dried thyme

¾ tsp

Table salt

½ tsp

Freshly grated nutmeg

¼ tsp

Uncooked boneless skinless chicken thigh(s)

1½ pound(s), halved

Apple cider vinegar

2 tsp


  1. 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.
  2. Cover and cook on low for 6 hours or until the chicken is cooked through and tender.
  3. Use a slotted spoon to gently transfer the chicken, peaches, and vegetables to a serving bowl.
  4. 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.
  5. Serving size: 1 cup.