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I’ve never been peach picking. I only eat peaches two or three times a year, max. So it only makes sense that when a friend suggested we drive an hour out to a farm in New Jersey to fill baskets with peaches that’d go bad in a week if I didn’t eat them immediately, I said, “OMG, yes! How’s Saturday?!”
I’d figure out what to do with those peaches later, as I stared at a massive serving bowl overflowing with 40 of the fuzzy fruit. My friend, Meggy, had 63.
Eating them as-is is one option, but plowing through all 40 before they turn to bruised mush would be overkill, so all this week, I’ve been cooking and baking with them.
The recipes worth sharing will go here, and on our sister site, Collegiate Cook. The recipes that shall not be named again will be erased from Nate’s and my consciousness, Eternal Sunshine Of The Spotless Mind-style. As well they should be.
This one, though, turned out so good I had to share it immediately. It’s the kind of deceptively simple slow cooker pulled chicken that after one bite, you want to call everyone you know and brag. It shouldn’t taste so good when it’s this easy. And yet it is.
Pro move: Top your sandwich with some spicy-yet-tangy sriracha pickles, like these ones I found at Target. You won’t regret it.
Ingredients
- 1 bottle barbecue sauce (18 oz; I used Stubb's original)
- 18 oz water (refill the empty bbq bottle and pour that in!)
- 1 tsp minced garlic
- 1 tbsp Worcestershire sauce
- 2 peaches, pitted and diced
- 2 pounds boneless, skinless chicken breasts
- 4 pretzel buns or regular buns
- Optional: extra barbecue sauce, pickles or cole slaw
Instructions
- In a 5-qt slow cooker or larger one, combine barbecue sauce, water, garlic, Worcestershire and diced peaches. Stir, then add in chicken, tossing to coat.
- Turn slow cooker on low and cook for 6-8 hours, or until chicken is completely cooked and no longer translucent.
- Remove chicken from slow cooker and shred using two forks. Drizzle a few spoonfuls of remaining sauce onto chicken, along with cooked diced peaches.
- Pile meat onto sliced pretzel buns (garnish with more barbecue sauce if desired), and top with pickles or cole slaw for added crunch.
