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Looking for a meal that’s a little out of the ordinary yet still really simple? This one is for you. It’s different from my family’s normal fare…we usually stick with meatloaf, fajitas, parmesan chicken tenders-traditional food. My mom is very much a traditionalist. The poor woman’s daughter is a bit of a rebel, though, and likes to create strange combinations. So tell me, is peach chicken weird to you? Because it seems perfectly normal to me.
Surprise of all surprises, my dad liked this chicken. He’s not really a picky guy, and he always eats what we put in front of him, but he’s usually just quiet about it. That’s why I was shocked when he actually voiced at the table, “I like this chicken.” Well then, we have a winner of a chicken dinner.
This dish can be made ahead of time and frozen, then plopped into the crockpot when you need an easy meal. It’s low-fat, so for you Trim Healthy Mamas, serve it with some brown rice, sweet potatoes, and/or veggies. I like to put my frozen chicken stuff in the crockpot in the early afternoon to let it simmer, and then an hour or so before supper I put some sweet potatoes in the oven. Often I make some peas as well and I have an incredibly simple yet super flavorful dinner all ready to go.
- 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
- Combine all ingredients. Voila.
- a) Use all fresh ingredients and and dump into the crockpot.
- b) Use all fresh ingredients and freeze together in a large Ziplock bag for later.
- c) Use frozen chicken and frozen peaches and combine in crockpot.
- d) Use all frozen ingredients (or frozen chicken and fresh peaches) and combine in a large Ziplock bag to freeze for later.
- 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.
- 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.
Suggested Products:
- Bragg Organic Raw Apple Cider Vinegar, Grandma’s Molasses, and Lea and Perrins Worcestershire Sauce are friendly to most allergies.
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
Love this recipe!
Do you think this would be okay with boneless skinless chicken breasts?
Yes, that should work. If you don’t cut them into strips first, you may need to cook longer.
I have to serve jury duty (ugh) and will be gone all day for who knows how many days. I’m trying to put together meals that will be ready at the end of the day. If I put the frozen chicken/peaches in on low at 7:00 am, will it be ready at 5:30? Or will it be undercooked/overcooked?
Hi Amy! I have a feeling that almost anything in the crockpot for ten hours will probably be overcooked, but such is crockpot cooking. 😛 Maybe something like soup or pulled pork barbecue would be a better option. Those might be a little more forgiving than things like peaches that easily turn to mush when cooked for extended periods of time.
Sounds so yummy. Trying to figure out how long it would need to cook with thawed chicken breasts (that I will cut into pieces) and thawed peaches (because I already froze them the other day). Do you have any thoughts on timing? Thanks.
I really don’t know, but I’d probably put the chicken and other ingredients (except for the peaches) in the crockpot on High until the chicken is almost cooked through (an hour or two), then add the peaches and cook on Low until the chicken is done.
I am trying this today…using canned peaches. I browned the chicken first, added all ingredients together in a crockpot and am cooking it on low. I used nutmeg instead of ginger, garlic cloves instead of garlic powder, and liquid stevia instead of the powder (I used these because I don’t have what the recipe calls for) I’m pretty sure the peaches will be mushy, but they’ll still taste good. It may not look pretty, but I’m hoping it will be a repeat. I’ll let you know.
Had a bunch of leftover peaches from canning and/freezing today was too tired to cook thought this would be a good idea since I had the peaches… I made it with cauliflower rice pilaf and green beans and carrots even the picky teens liked it. Will be making it again.. think it can be made with frozen peaches?
Yummy supper idea! I’ve made it with frozen. 🙂
Have you ever used canned peaches? I was thinking I should pre-cook the chicken, then put it and the canned peaches in the crock pot, with the other seasonings…what do you think? I’m not a great experimenter with recipes.
Thanks
I’m thinking the canned peaches might get too mushy, but I could be wrong. You could try it though, especially if you precook the chicken and just leave it in the crockpot long enough to heat everything through.