This recipe screams summer and already has our mouth watering! The recipe uses boneless chicken thighs, but the ingredients would warrant a delicious dish no matter what cut of chicken you use. Just do a quick Google search to see if cook times would change, and enjoy!
Ingredients:
10 boneless skinless chicken thighs
3/4 cup balsamic vinegar
1/4 cup honey
1 small sweet onion thinly sliced
1 large can of sliced peaches drained
1 tsp. dried rosemary
Sea salt and pepper
Pre-freezer Prep:
1. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to to three months.
Slow Cooker:
1. Put all ingredients in crockpot and cook 5 hours on low. (3 hours if the chicken is defrosted first)
2. Drain the liquid off the chicken into a saucepan. Bring to a boil and reduce until it thickens.
3. Serve the chicken with the reduced sauce spooned over the top of it.
Instant Pot:
1. When ready to cook, thaw overnight in the refrigerator or in the morning in water.
2. Combine all ingredients in an Instant Pot and add 1 cup of water.
3. Cook for 10 min on high pressure with natural release of 5 min.
4. Remove chicken, onion and any remaining peach chunks. Leave liquid and change IP to saute setting. Bring to boil and reduce until it thickens.
5. Serve the chicken with the reduced sauce spooned over top!
Recipe yields 6 servings!
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