Slow Cooker Peach Barbecued Chicken Breasts Recipe

Slow cooker peach barbecued chicken breasts recipe. Sweet and spicy chicken breasts cooked in a slow cooker and served with coleslaw salad.
Very easy and delicious chicken recipe.

You can prepare this chicken recipe in an oven if desired:

How to Cook Peach Barbecued Chicken Breasts in Oven

Makes 6 servings

Ingredients: 2 pounds (960 g) boneless and skinless chicken breasts, 12 oz (360 ml) peach preserves, 1/2 cup (125 ml) barbecue sauce, 1/2 teaspoon (3 ml) Dijon mustard, 1/2 teaspoon crushed red pepper flakes, salt, and freshly ground black pepper, to taste

Instructions: Preheat an oven to 350º F (175º C). Place skinless and boneless chicken breasts on a large plate. Sprinkle with salt and black pepper. Spread half of the sweet peach barbecue glaze all over the seasoned chicken.

Cover the dish with aluminum foil and bake in a preheated oven for 30 minutes or until the chicken breasts are tender.

Turn off the oven and remove the cooked chicken. Transfer to a serving platter. Brush with remaining peach barbecue glaze. Serve hot over mashed potatoes.

You can prepare Whiskey Peach Barbecue Glaze for peach barbecued chicken breasts:

Whiskey Peach Barbecue Glaze Recipe

Makes 2 cups (500 ml)

Ingredients: 1cup (250 ml) ketchup, 3/4 cup (180 ml) peach preserves, 1/2 cup (125 ml) brown sugar, 1/4 cup (60 ml) whiskey, 2 tablespoons (30 ml) molasses, 2 tablespoons sweet barbecue sauce

Instructions: In a medium saucepan, combine all ingredients. Mix well. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.

Remove the saucepan from the heat, set it aside, and cool the sauce completely. Cool it completely, then transfer it to an airtight container. Refrigerate overnight. Use whiskey peach barbecue sauce for the chicken, pork, and fish.

Slow Cooker Peach Barbecued Chicken Breasts Recipe

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Ingredients

• 2 pounds (960 g) boneless and skinless chicken breasts
• 12 oz (360 ml) peach preserves
• 1/2 cup (125 ml) BBQ sauce
• 1/2 teaspoon mustard
• 1/2 teaspoon crushed red pepper flakes
• salt and freshly ground black pepper, to taste

Method