There’s something incredibly awesome about taking an old family recipe and making it new again. Maybe you add your own twist. Maybe you figure out how to make it more tender. Maybe you add a new spice. I love it. It brings out the creative spirit in me and makes me all excited.
(And it also solved a small problem. After running out to the store to pick up a chicken so I could redo my “How to Tuck Chicken Legs Before Roasting” photo tutorial, I had to figure out what the heck I was going to do with the chicken once it was tucked!)
Chicken and peaches was a recipe my mom used to make, and I always looked forward to it. It was probably also my first introduction to curry powder, which has become a favorite spice. She always served it over rice, and one of the best parts of the meal was when the rice would sop up all the peach juice from the chicken – oh my goodness! That was so good! So, when I modified this recipe for the crock pot, I also made sure to amp up one of my favorite parts of the dish by using the crock pot juices to cook the rice. Cooked like that, I swear I could probably just eat the rice and be thrilled! It made the whole meal. The chicken and peaches on top of it was just a bonus.
I also swapped out canned peaches for frozen peaches. I was trying to avoid some of the extra sugar/corn syrup that gets used in a lot of the canned peaches in syrup. I figured frozen peaches were usually easy enough to find that they’d be a simple substitute. I was pretty pleased with how they worked out.
So, I’ve modified mom’s recipe so now it can be made in a crock pot, which is an awesome time saver. It’s also dairy free and gluten free.
Crock Pot Chicken and Peaches Recipe Photo Tutorial
(Printer friendly version below)
1 3.5lb chicken
2 10oz bags frozen peaches
1 tsp curry powder
1 tbsp white wine vinegar
1 tbsp coconut oil
1 cup rice pinch of salt
Step 1: Clean your chicken by removing any insides (bag of giblets, etc) and place in the crock pot breast side down. This helps keep the chicken breast moist while it’s cooking because it will cook in the crock pot juices. Sort of self-basting, if you will.
Step 2: In a pan over medium low heat, melt the coconut oil. Chop up the shallot and add to the pan. Cook for a minute or two until the shallot begins to soften.
Step 3: Add two bags of frozen peaches and cook for a minute or two until they begin to thaw.
Step 5: Cook the peaches for a few minutes until they start breaking down a bit and a sauce forms in the bottom of the pan. (5, maybe 10 minutes.)
Step 6: Once the sauce is formed, pour the entire contents of the pan over the chicken in the crock pot. Use a spatula and get all of that sauce-y goodness out of the pan. You want every last drop!
Step 7: Cover the crock pot and cook on low for about 5-6 hours.
Step 8: Once the chicken is cooked through, you should be left with a decent amount of liquid in the bottom of the crock pot. Ladle out as much as you can easily get and strain it into a 2 cup pyrex measuring cup. (Leave the chicken and peaches in the covered crock pot so it doesn’t get cold and dry out.) I believe I got a little over a cup from mine. However much you can get out, add plain water to it so it hits the 2 cup mark. Pour the 2 cups of liquid into a pot. Step 9: Cover the pot and bring to a boil. Once boiling, add 1 cup of rice. Step 10: Put the lid back on the pot. Turn the temperature down to low. Let rice sit covered for about 20-25 minutes until all the liquid has been absorbed. You should be left with this: Step 11: Once the rice is finished, top with some chicken and peaches from the crockpot and enjoy! (Salt to taste, of course.) And make sure you save the chicken bones to make a nice Crock Pot Bone Broth too!