Slow Cooker Peach Chicken is the kind of sweet-savory dinner that surprises you in the best way. Tender chicken simmers with frozen peaches, peach preserves, red bell pepper, and sweet onion, all balanced with soy sauce, ginger, and a touch of crushed red pepper. It’s an easy slow cooker meal that’s perfect served over rice.
Jump to:
- One of Those Set It & Forget It Slow Cooker Recipes
- Why You’ll Love This Recipe
- Ingredient Photo: Slow Cooker Peach Chicken
- Slow Cooker Peach Chicken Ingredient Notes
- How to Make Slow Cooker Peach Chicken
- Storage and Reheating
- Frequently Asked Questions
- More Slow Cooker Recipes
- Slow Cooker Peach Chicken Recipe
One of Those Set It & Forget It Slow Cooker Recipes
I just love a dump-and-go slow cooker chicken dish, and this is one of those set it & forget it recipes.
They’re perfect for busy days when you need dinner done on your time, not the other way around. Just add everything to the slow cooker, let it do the work, and come back to a flavorful meal that’s ready when you are.
We’ve always loved combining sweet and savory flavors in our meals. I’ve made recipes like Orange Pineapple Chicken, Strawberry Poppyseed Salad with Chicken, and this Copycat Arby’s Chicken Salad, but this is the first time I’ve used that flavor combination in a slow cooker recipe—and it might just be my favorite way yet.
Why You’ll Love This Recipe
- It comes together in about 10 minutes, making it easy to throw into the slow cooker on busy mornings. The veggies can be chopped ahead of time to save even more time.
- Having dinner already cooking means no scrambling on busy weeknights—it’s ready when you are.
- The sweet-and-savory flavor combo feels a little special, even though the recipe uses simple, everyday ingredients.
Ingredient Photo: Slow Cooker Peach Chicken
Slow Cooker Peach Chicken Ingredient Notes
- Chicken: I typically use boneless skinless chicken breasts, but thighs are a great option if you prefer a juicier, more tender result. A mix of both works well, too!
- Peaches: Frozen peaches are my go-to because they’re pre-sliced and available year-round. Fresh peaches are delicious when in season. Pro tip: Skip the canned peaches unless you add them at the very end; they tend to break down too much during a long simmer.
- Bell Pepper: Red bell pepper adds a nice sweetness that complements the fruit, but green pepper offers a sharper, savory contrast.
- Onion: Any white or yellow onion works. We usually go with a sweet onion (like a Vidalia) to lean into the fruity profile of the dish.
- Peach Preserves: These add great texture with their fruit chunks. If you only have peach jam on hand, that works perfectly as a 1:1 swap.
- Soy Sauce: I recommend low-sodium soy sauce. It provides that essential “umami” depth without making the dish overly salty. Liquid aminos (a gluten-free option) or worcestershire sauce are a good sub for the soy sauce. You could also use bbq sauce for a different flavor profile.
- Vinegar: Rice vinegar keeps the flavor bright and light. For a tangier, bolder kick, try apple cider or balsamic vinegar.
- Aromatics: Fresh garlic, ground ginger (fresh ginger can be used), and a pinch of crushed red pepper flakes provide the heat and zing needed to balance the sweetness of the peaches. A little cayenne pepper or hot sauce can be used it you don’t have red pepper flakes.
How to Make Slow Cooker Peach Chicken
Here’s a quick look at the steps (with photos). You’ll find the full recipe with instructions and ingredient amounts in the recipe card below.
Chop the pepper and onion.
In a small bowl combine the preserves, sou sauce, vinegar, garlic, ginger and red pepper flakes.
Place the onion, peppers and chicken in the crockpot, add the sauce and cook on low for 6-7 hours or high 3-4 hours.
Shred the chicken with two fork s then return it to the pot and stir to combine.
This Slow Cooker Peach Chicken is delicious over brown or white rice, but it’s also great served over noodles, quinoa, couscous, or even mashed potatoes.
Storage and Reheating
- Storage: Store in an airtight container in the refrigerator for about 3 days.
- Reheating: For best results reheat it in the microwave or on the stove top in an appropriate sized skillet over medium heat until heated through.
- To freeze: Allow to cool completely and place in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator.
Frequently Asked Questions
No, you don’t have to. You can add all of the sauce ingredients directly to the crock pot and let it do its thing. I just prefer to mix the sauce together first so everything is evenly combined, but both methods work.
If you don’t have frozen peaches, frozen mango is the best substitute and works very well with the sweet-savory sauce. Pineapple chunks or fresh or frozen apricots are also good options, as they hold their shape while cooking and pair nicely with chicken. Avoid using berries, as they tend to break down too much and can make the sauce thin.
For the best flavor, use jam or preserves that match the fruit you’re using, such as mango jam with mango or apricot jam with apricots. Orange marmalade works especially well if you use pineapple. Peach jam can still be used with mango or pineapple if that’s what you have on hand.
More Slow Cooker Recipes
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Slow Cooker Peach Chicken Recipe
Ingredients
- 1 cup peach preserves
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- 1 red bell pepper
- 1 sweet onion
- 1 ½ pounds boneless skinless chicken breasts about 2 large
- 2 cups frozen peaches
- cooking spray
Instructions
- Chop the vegetables: Chop the bell pepper and onion.
- Make the sauce: In a small bowl, whisk together the preserves, soy sauce, vinegar, garlic, ginger, and red pepper flakes until combined.1 cup peach preserves, ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon minced garlic, ¼ teaspoon ground ginger, ¼ teaspoon crushed red pepper flakes
- Prepare the slow cooker: Lightly spray the slow cooker with nonstick cooking spray. Add the onion, bell pepper, and chicken, then top with the peaches and pour the sauce over everything.1 sweet onion, 1 ½ pounds boneless skinless chicken breasts, 2 cups frozen peaches, cooking spray, 1 red bell pepper
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Shred the chicken: Once tender, shred the chicken directly in the slow cooker with two forks, then stir to combine before serving.
- Serve: Spoon the chicken over white or brown rice, or try it with noodles, quinoa, couscous, or even mashed potatoes for a fun twist.
Love sweet and savory Mindy ~ never thought of this though — how creative and sounds so delicious! Great it’s ready so quickly — yummy any night meal but could easily entertain with it too 🙂
My husband loves peaches so I am always looking for new things to do with them. Thanks for stopping by!
Wow never thought about this before! Looks delicious!
Thanks so much, and thanks for stopping by!
Yum! I love peaches this time of year. I try to put them in anything I can. Never thought about a chicken dish like this though!
I love using fruit with savory dishes!