Ingredients
- Boneless, skinless chicken breasts: 2 lbs
- Fresh peaches, pitted and sliced: 2 cups
- Red onion, thinly sliced: 1/2 medium
- Fresh basil leaves, chopped: 1/4 cup
- Balsamic vinegar: 1/4 cup
- Olive oil: 1 tablespoon
- Garlic, minced: 2 cloves
- Salt and pepper: to taste
Instructions
- Step 1: In the slow cooker, add the chicken breasts, sliced peaches, and sliced red onion.
- Step 2: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- Step 3: Pour the balsamic vinegar mixture over the chicken and peach mixture in the slow cooker.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through.
- Step 5: Shred the chicken with two forks directly in the slow cooker.
- Step 6: Stir in the chopped fresh basil just before serving. Serve over rice, quinoa, or pasta.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the shredded chicken and peach mixture gently in a saucepan over medium heat, adding a splash of chicken broth or water if needed to prevent drying.
- Serve this delightful dish over creamy polenta for a truly comforting summer meal.
- Don't overcrowd the slow cooker; cut larger chicken breasts in half to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American