Peach Jalapeño Chicken Bowls (Printable Version)
Juicy chicken cooked with peach preserves and jalapeños, served in bowls with caramelized peaches and customizable toppings.
# Ingredients:
→ For chicken
01 -
2 pounds boneless skinless chicken breasts
02 -
1 cup BBQ sauce
03 -
1/2 cup peach preserves (all-natural, no sugar added preferred)
04 -
1/2 jalapeño pepper, seeded and finely diced
→ For peaches
05 -
2 ripe peaches, sliced 1/4 inch thick (skin removed if desired)
06 -
2 tablespoons butter
07 -
2 tablespoons brown sugar
→ For serving (optional)
08 -
3 cups cooked white or brown rice
09 -
corn salsa
10 -
crumbled goat cheese
11 -
additional cilantro for garnish
12 -
sliced avocado
13 -
sour cream
# Steps:
01 -
Place chicken in slow cooker. Whisk together BBQ sauce, peach preserves, and finely diced jalapeños. Pour half the mixture over the chicken and reserve the remaining sauce in the refrigerator. Cover and cook on high for 3-4 hours or low for 6-8 hours. Remove chicken from slow cooker, shred with forks, and mix with the reserved sauce to your desired level. Discard cooking liquid and return chicken to slow cooker to keep warm if needed.
02 -
Melt butter in a large skillet over medium-high heat (preferably not non-stick). Add sliced peaches and cook for 2-3 minutes. Sprinkle with brown sugar and gently stir to coat. Flip peaches to cook evenly on both sides until lightly browned and softened, about 6-7 minutes total. Watch carefully to avoid burning or over-softening.
03 -
Serve bowls with a base of rice, topped with shredded chicken, caramelized peaches, corn salsa, sour cream, crumbled goat cheese, and any additional garnishes or toppings of your choice.
# Notes:
01 -
Nutrition information includes rice and corn salsa but excludes optional extra toppings.
02 -
When prepping ahead, store cold ingredients separately from those to be reheated.
03 -
Store leftovers tightly covered in the refrigerator for up to 3 days.