Peachy Crockpot Chicken
You can either put this together in the crockpot to eat the same day, or combine all the ingredients and freeze to stick in the crockpot at a later date. THM:E, Low-fat, Sugar free, Gluten/Egg/Dairy/Nut free if using non-contaminated ingredients
Serves: 8-10
  • 2½ pounds chicken tenders (you can find a big bag this size at Aldi or Sam's Club)
  • 3 cups chunked peeled peaches
  • 3 T Worcestershire sauce (or an allergy friendly alternative)
  • 1 T apple cider vinegar
  • 2 doonks (1/16 tsp.) THM Pure Stevia Extract Powder
  • 2 tsp. molasses
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • ½ tsp. ground ginger
  • ½ tsp. cinnamon
  • Salt to taste
  1. Combine all ingredients. Voila.
  2. a) Use all fresh ingredients and and dump into the crockpot.
  3. b) Use all fresh ingredients and freeze together in a large Ziplock bag for later.
  4. c) Use frozen chicken and frozen peaches and combine in crockpot.
  5. d) Use all frozen ingredients (or frozen chicken and fresh peaches) and combine in a large Ziplock bag to freeze for later.
  6. You can make this recipe in a variety of ways. The thing you don't want to do is stick chicken and peaches in the crockpot that aren't in the same state (you want them to be both frozen or both thawed) because they will cook at different rates and thus get ready at different rates.
  7. I tested this recipe by putting frozen chicken and frozen peaches in the crockpot and stirring the other ingredients together and pouring them on top. I cooked it on high for two hours (until the chicken and peaches were thawed and starting to cook), then low for another hour and a half until the chicken was cooked through. Then I turned it on "Keep Warm" until supper.
Recipe by Briana Thomas at