The Food Factor: Slow Cooker Chicken with Peachy Ginger Sauce

Video by Jonathan Parrish

Who says peaches are just for dessert? Slow Cooker Chicken with Peachy Ginger Sauce is a perfect meal for those busy workdays! The prep is simple enough to whip it up the day you want to cook it. But you can also prep the ingredients and then freeze them. Using the slow cooker will keep you out of the kitchen. Serve it with quinoa instead of brown rice for more protein.

Slow Cooker Chicken with Peachy Ginger Sauce

Ingredients

• 1 pound chicken thighs, boneless and skinless
• 1 C. peach jam, sugar-free
• 1 small red onion, sliced ¼” thin
• 1 tbsp. low-sodium soy sauce
• 1-inch piece fresh ginger root, peeled and grated
• 3 tsp. garlic, minced
• 2 C. brown rice, cooked

 Directions

1. Place chicken thighs and onion in a zip-top freezer bag.
2. In a bowl, combine peach jam, soy sauce, ginger root, and minced garlic to form a sauce.
3. Pour the sauce to evenly coat the chicken thighs and onions.
4. Remove as much air as possible from the bag, seal, and lay flat in the freezer until the day before cooking.

      When Ready to Cook

1. The day before cooking, transfer zip-top bag from freezer to refrigerator to thaw.
2. When thawed, empty contents into a slow cooker and cover with the lid.
3. Cook on low for 3 to 5 hours or until the internal temperature of the chicken is 165 degrees and shreds easily with a fork.
4. While the chicken is cooking, prepare brown rice according to package instructions.
5. Shred chicken and return it to juices in the slow cooker until ready to serve.
6. Serve over brown rice and enjoy!

 Thanks to Texas A & M AgriLife Extension for this recipe!

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