Crockpot Spicy Peach Chicken Tacos
Easy slowcooker peach chicken tacos are a sweet and spicy weeknight winner. Made with tender shredded chicken, fresh peaches, and a zesty BBQ sauce, they cook up slow and juicy right in the Crockpot.
These sweet and spicy Crockpot peach chicken tacos are the perfect summery taco to enjoy during peach season.
Tangy BBQ sauce and an extra dash of vinegar helps to make sure your taco isn't too sweet but a pinch of crumbled queso fresco makes a delicious topping, too!
Why This is the Best Recipe
- Easy Crockpot Recipe: Everything gets dumped into the slowcooker and with the turn of the button dinner is done!
- Sweet Heat, Juicy Flavors: Fresh peaches and tender chicken are a match made in heaven but there's plenty of spice to make sure your dinner is still savory.
- Taco Tuesday Winner: When you've been in a taco rut, this is an excellent variation to enjoy, especially in the summer!
Ingredients
Fresh peaches and some pantry ingredients, this couldn't be easier:
- Fresh Peaches: I made this dinner during peach season. It's now one of my favorite peach recipes! However, you could absolutely make this in wintertime with a bag of frozen peach slices. No need to thaw them first, but you may need to add some cooking time.
- Chicken Breasts: Hearty and thick, this cut of chicken is great for the slowcooker. You could substitute chicken thighs if you prefer. I would avoid the more delicate chicken tenderloins, they cook too quickly.
- Vidalia Onion: This sweet summery onion is an excellent partner for the peaches. If they aren't in season, just use a yellow onion.
- BBQ Sauce: Use whatever brand you love!
- White Vinegar: This extra acid helps keep the sauce from being too sweet. I recommend using it unless your BBQ sauce is very vinegary based.
- Chili Powder
- Paprika
- Cayenne Pepper
Slice the Peaches
Peel the peaches and slice them thinly.
Add them to the Crockpot and set aside.
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Brown the Chicken
If you have the time and patience, I recommend briefly browning the chicken and onions in a skillet. That deep golden brown char adds visual appeal to the final taco and extra flavor for the dish.
But on a busy, busy day? I wouldn't blame you for skipping this step and just adding the chicken to the pot. That's up to you.
Heat olive oil in a large skillet over medium-high heat. Slice the chicken breasts in half so they cook more evenly.
Add them to the skillet and just brown quickly, about 2 - 3 minutes, on each side. Transfer them to the Crockpot and place them right on top of the sliced peaches.
I charred the onions in the skillet after transferring the chicken to the slowcooker and then spooned them over the top.
Cooking Instructions
In a small bowl, whisk together the BBQ sauce, vinegar, chili powder, paprika, cayenne, salt, and pepper.
Pour the sauce right over everything in the Crockpot.
Cover and cook on HIGH for 3 - 4 hours or on LOW for 6 - 7 hours.
The chicken should be tender and cooked through. Use a slotted spoon to transfer the chicken to a clean plate and cut it into bite-sized chunks.
Return the chicken to the slowcooker and stir it into the peach mixture.
Make Ahead Tips
I prepped the peach chicken taco filling on a Sunday when I had time and then stored the leftovers in a dish in the fridge for several days.
It reheats perfectly in the microwave for a quick taco dinner on a weeknight.
You could even transfer the cooled chicken to a container and freeze it for up to 2 months. Just thaw in the fridge and reheat before serving.
DIY Meal Kit
Crockpot peach chicken tacos make an excellent DIY meal kit to stash in your fridge. Simply prep ahead:
- The Peach Chicken Filling: Cook the recipe and store it in the fridge or freezer.
- Peach Salsa: You can prep my homemade peach salsa the day before or just buy a prepared one from the store to keep on hand.
- Tortillas and Toppings: Bundle everything together in the fridge so it is easy to grab and heat.
Serving Suggestions
I served the peach chicken filling on corn tortillas and topped with peach salsa and crumbled queso fresco.
You could use this filling for my baked chicken tacos method if you prefer crunchy tortilla shells.
If you don't want a double peach flavor, you could also serve it with traditional homemade salsa or top it with this delicious Mexican slaw for crunch. My cilantro lime dressing brings a little more zing if you're worried it will be too sweet.
More Taco Recipes
It's time to change up your Taco Tuesday game! Be sure to check out these other delicious taco recipes:
📖 Recipe
Crockpot Spicy Peach Chicken Tacos
Ingredients
For the Chicken Taco Filling:
- 1 tablespoon olive oil
- 2 pounds chicken breasts about 4 chicken breast halves
- 1 Vidalia onion thinly sliced
- 3 fresh peaches peeled and sliced
- 3/4 cup BBQ sauce
- 1/4 cup white vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
For Assembling the Tacos:
- Tortillas corn or flour
- Peach salsa homemade or store bought
- Crumbled queso blanco or feta cheese
- Fresh cilantro chopped
Instructions Start Cooking
- For the best flavor and color, start by quickly searing the chicken breasts. Place the olive oil in a skillet over medium-high heat. Once it is shimmering, quickly add the chicken and sliced onions. Cook the chicken on both sides just until golden brown. They do not need to be cooked through, this is just for added texture. Remove from the heat.NOTE: On a very busy evening, you could skip this step and just add the chicken to the slowcooker but I believe it's worth the extra few minutes.
- Scatter the sliced peaches inside the Crockpot. Place the chicken and onions over the top.
- Whisk together the BBQ sauce, vinegar, chili powder, paprika, cayenne pepper, salt, and pepper in a small bowl or measuring cup. Pour over the chicken.
- Cook on HIGH for 3 - 4 hours or on low for 6 - 7 hours.
- Use a slotted spoon to transfer the cooked chicken to a plate for shredding while the sauce continues to cook in the Crockpot. Shred the chicken and then scrape it back into the pot along with any juices on the plate. Toss to coat.
- Serve the shredded chicken on warmed tortillas with a spoonful of peach salsa and crumbled cheese over the top. Add the chopped cilantro for garnish as desired.
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