Sweet, smoky, tangy and slightly spicy – this Slow Cooker BBQ Chicken is made with chipotle peppers and juicy peaches.
Thank you ALL so much for your sweet comments in response to The Lemon Bowl’s new look and design. I’m thrilled you are loving the new features and find the clean design easier to navigate. That makes me very, very happy.
As a thank you, I’m presenting you with yet another slow cooker chicken recipe. Because let’s be real, we can always use one more, am I right? Sweet, smoky, spicy and tangy, you are going to love this 5 ingredient slow cooker bbq chicken recipe made with chipotle peppers and juicy peaches.
Even though we won’t be picking peaches again until next summer, we keep frozen fruit in our freezer all winter long. Frozen fruits and vegetables are picked at the height of their freshness which means maximum nutrition for you and your family all year.
Of course, year round access to high quality frozen fruit is something we all take for granted. The truth is, right now honey bees are at a risk of extinction which has a major impact on fruits and nuts including peaches, blueberries, apples, almonds and more. In fact, bees are responsible for one in every three bites of food we eat.
To help raise awareness and encourage simple actions, Cascadian Farm has launched the #BeeFriendlier campaign. Check out this amazing video where they bomb a field with 1 million wild flowers to help save the bees. It’s pretty inspiring and I can’t wait to plant wild flowers with my boys.
If you’ve never thought of using peaches in savory dishes, I urge you to give this slow cooker chicken a try. The sweet peaches provide the perfect balance to the smoky chipotles and tangy barbecue sauce.
No forks required.
- 2 pounds chicken breasts boneless skinless (thighs work well too)
- 1 large onion thinly sliced
- 10 ounce package Cascadian Farm Organic Sliced Peaches
- 1 cup barbecue sauce homemade or store-bought
- 3 in chipotle peppers in adobo sauce minced
- 12 ounces beer optional
Place all ingredients in a slow cooker and cook on Low for 8 Hours or High for 4 Hours.
Shred chicken with a fork before serving.
Serve with seedy rolls or on top of brown rice or a baked sweet potato.
Disclosure: Cascadian Farm has compensated me for my time to create this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.