Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Extra virgin olive oil
  • 2 lb Skinless boneless chicken breasts (cut in half)
  • 1 Sweet onion (thinly sliced)
  • 2 cups Peeled peaches (thinly sliced)
  • ¾ cup Low sugar BBQ sauce
  • ¼ cup Apple cider vinegar
  • 2 Chipotle in adobo sauce (minced)
  • Salt and pepper (to taste)
  • Corn tortillas (toasted)
  • Shredded red cabbage
  • 1 Peach (diced)
  • 1 Roma tomato (seeded and dicedd)
  • 1 Avocado (diced)
  • Feta (crumbled)
  • Lime wedges
  • Cilantro

Instruction

  • Preheat the slow cooker on high.
  • Meanwhile, heat the olive oil in a nonstick skillet over medium high heat. Pan fry the chicken and onions just until the chicken is golden brown on each side. Set aside.
  • Put the peaches into the slow cooker and add the chicken, onions, BBQ, apple cider vinegar and chipotle. Cook on high for 3-4 hours or low for 6-7 hours.
  • Remove the lid and continue to cook the sauce on high. Remove the chicken and pull it into shreds. Return to the slow cooker to toss with the sauce. Adjust with salt and pepper, to taste.
  • Pile the chicken into the taco shells and top with cabbage, peaches, tomatoes, avocado, feta, lime and cilantro, to taste.