Peach Chicken Crock Pot
Indulge in the perfect marriage of savory and sweet with this Peach Chicken Crock Pot recipe. Tender, juicy chicken breasts are slow-cooked to perfection alongside vibrant canned peach slices, all simmering in a luscious sauce made from soy sauce, brown sugar, apple cider vinegar, and a hint of ginger. This dish is a breeze to prepare with just 15 minutes of prep time, and the crock pot does all the heavy lifting to deliver a melt-in-your-mouth result. The savory undertones of garlic and onion balance beautifully with the natural sweetness of peaches, creating an irresistible flavor profile. Serve this one-pot wonder over rice, quinoa, or creamy mashed potatoes, and finish with a sprinkle of fresh parsley for a restaurant-quality presentation. Whether you're looking for a comforting weeknight dinner or an easy slow-cooker recipe that impresses, Peach Chicken Crock Pot is a must-try dish sure to please!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 15 oz canned peach slices in juice
- 1 medium-sized, diced onion
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 cloves minced garlic
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2 tablespoons fresh parsley
Instructions
Place the chicken breasts in the bottom of the crock pot in a single layer.
Drain the canned peach slices, reserving 1/4 cup of the juice. Set the juice aside and layer the peach slices over the chicken.
In a small bowl, combine the reserved peach juice, diced onion, soy sauce, brown sugar, apple cider vinegar, minced garlic, ground ginger, salt, and black pepper. Stir well to mix.
Pour the prepared sauce evenly over the chicken and peaches in the crock pot.
Cover and cook on low heat for 4-5 hours or until the chicken is tender and cooked through (internal temperature of 165°F).
Once the chicken has cooked, mix the cornstarch and water in a small bowl to create a slurry.
Remove the chicken and peaches from the crock pot and set aside, keeping them warm.
Stir the cornstarch slurry into the sauce in the crock pot and let it cook for an additional 10-15 minutes on high or until the sauce has thickened.
Return the chicken and peaches to the crock pot to coat with the sauce.
Serve the peach chicken over rice, quinoa, or mashed potatoes, and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4186 mg | 182% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 69.6 g | ||
| Protein | 223.2 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2816 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
