3

Slow Cooker Caribbean Chicken with Peaches

Total Time
6 hr 15 min
Prep
10 min
Cook
6 hr 5 min
Serves
6
Difficulty
Easy
If you’re unsure about heat levels, go easy on the serrano chilies the first time you make this saucy stew.
Ingredients

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)

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

Instructions

  1. 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.
  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.

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