Saturday, February 1, 2014

Super Bowl Recipe II: BBQ Peach Chicken

Happy February 1st! While February is not the most favored month, there is a lot to celebrate. The Super Bowl, Ground Hog's Day, my mom's birthday, my birthday, Valentine's Day, President's Day, and maybe a couple of snow days. Snow days might be a little lofty, but hey when you are a teacher, snow days are worth celebrating.

After being under the weather this week with yet another sinus infection, my Super Bowl themed recipe week fell to the wayside. Fortunately, this Super Bowl ready recipe saved us from eating leftover deep freeze soup again.

I just happened to stumble upon this Pinterest gem a couple of weeks ago. I'm not sure who the original author is, but I thank you. With only four ingredients, it is the perfect impromptu recipe to throw into a Crock Pot. This recipe is also incredibly versatile. I thought it was great served as tacos, but you could also serve as a sandwich, a salad topper, or over nachos for a unique twist. We topped our tacos with our favorite Cilantro Lime Slaw. This recipe is totally game day worthy!

BBQ Peach Chicken

1-1 1/2 lbs. boneless, skinless chicken breast
1/2 cup salsa
1/4 cup peach preserves
1/4 cup BBQ sauce

Place chicken into the bottom of your slow cooker. Spread salsa evenly over chicken, cover, and set on low. Cook for 6 hours. Uncover and shred chicken using two forks. Stir the peach preserves and bbq sauce into the chicken. Cover and cook for another 10 minutes to heat everything through. Can be served as tacos, sandwiches, nachos, or a salad with any of your favorite toppings.

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