Peach Salsa Chicken
Can you hear that? Adventurous and spirited, this bold Peach Salsa Chicken is calling your name! 'Dare you to try me', it says in that saucy voice! All you'll need is one part snappy salsa and one part peach preserves, and you've got a fiesta of flavor! Just 3 ingredients and dinner is done!
Servings: 4
Ingredients
- 3 pounds Boneless Skinless Chicken Breasts fresh or thawed
- 18 ounces Peach Preserves or jam (1 jar)
- 16 ounces Medium Chunky Salsa (1 jar)
Instructions
- Gather your ingredients.
- Cook chicken in Crockpot on HIGH for 3 hours or LOW for 6 hours. (covered)
- After 3 hours on HIGH or 6 hours on LOW, drain juices from Crockpot.
- Mix together Salsa and Peach Preserves.
- Pour the sauce mixture over chicken, and cook on HIGH for 30 more minutes or until done. (covered)
- Once done, serve as whole chicken breasts , or shred the chicken and add it to your tacos, nachos or burritos.
Notes
- Shredding Chicken: For easier shredding, try some of my best tips for How to Shred Chicken.
- How To Store: Leftovers of your chicken can be stored in an airtight container in the refrigerator for up to three days. Then, one of my favorite Chicken Meal Prep Ideas is to reheat the leftovers the next day for another easy weeknight meal!
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
