Is it just me or does it feel like the warm weather just flew by in a flash? I’m not sure how it is where you live but it’s definitely getting much colder in our part of England! I should be grateful though for the fact that we had a pretty decent summer by English standards this year… and I am, grateful.
With Autumn (Fall) upon those of us living in the Northern hemisphere, it’s time to switch up those light summer recipes into the cosy warm recipes that Autumn has to offer. When we were living in Michigan, this was my favourite season. I loved seeing the leaves on the trees change colour and all that was involved in the Season over there. Americans definitely go out all out when it comes to these things, much more than the Australians and the English as I’ve seen so far! I LOVED all the pumpkins everywhere during this time in the States… I’m glad I had a chance to experience that!Anyway like I mentioned above I really feel like the warm weather just flew by. I initially wanted this recipe to be a summer treat but then just like that the weather turned cold and the idea of a cold treat just didn’t seem right! Let me explain… I wanted this recipe to centre around peaches, I don’t do stone fruits very often as too much of them causes me digestive distress but every now and then I like to have some. So… I recently bought some peaches in order to make a peach ice cream. I haven’t made home-made ice cream for ages and when I wanted to make that recipe it was hot… but then it got COLD! And it started raining and the idea of eating ice cream in the cold wasn’t working for me. Plus I figured a lot of my readers would be in the same situation and moving on from the cold treats of summer (sorry to those of you in the warmer parts of the world now!).
So with that in mind I decided to create a slow cooker recipe instead. By the way my old slow cooker completely died on me! Actually let me rephrase that… my old slow cooker almost exploded on me! I have no idea what happened but I was online straightaway ordering a new one because I can’t go without a slow cooker!
This recipe still uses peaches… I couldn’t let them go to waste! And just a note because part of this recipe happens in the slow cooker you will have to plan in advance if you want to make it.
- 1 whole chicken, preferably pasture raised (mine was 1.5kg/3.3lbs).
- 2-3 peaches.
- 2-3 Tbsp softened grass-fed butter/ghee for the chicken.
- 1 Tbsp melted grass-fed butter/ghee for the peaches.
- 1 Tbsp red pepper flakes + some more to season the cavity of the chicken.
- 1/2 cup balsamic vinegar.
- Himalayan salt and freshly cracked black pepper to taste.
Season the chicken all over with some sea salt and black pepper, including the cavity.
In a small bowl add 2-3 Tbsp of softened grass-fed butter/ghee. Add in the 1 Tbsp red pepper flakes and mix.
Using your hands massage the butter/ghee and red pepper flakes mix all over the chicken, making sure to get the mixture all over. Make sure to use your fingers to carefully get under the skin of the chicken breast and thigh and spread some of the mixture under there.
Season the cavity of the chicken with some red pepper flakes as well.
Place the chicken in the slow cooker and cook on low for 4-6 hours. Once done turn the slow cooker off and carefully remove the chicken and let rest for about 20 minutes.
While the chicken is resting, add the balsamic vinegar to a small pot and bring to a boil. Turn the heat to a simmer and continue to cook, making sure to stir often until the balsamic is reduced by half and has thickened up. Remove from the heat and set aside.
Now it’s time to shred the chicken. There’s no other way to do this but to use your hands… it’s actually fun and therapeutic ;). Just make sure you don’t eat too much of the chicken while you’re shredding it up (I might be guilty of this myself!). Make sure to keep the bones from the chicken and freeze to make bone broth/stock later.
Taste the chicken and adjust for seasonings (I added a bit more red pepper flakes to the meat).
Next up heat a griddle pan or if you don’t have one a regular pan on medium-high, but the griddle pan will give the peaches those nice grill marks. Alternatively use an outside grill if you have one and the weather permits it.
While your pan is heating up cut the peaches in half and remove the stones. Brush the flesh side of each peach with some melted butter/ghee. Place cut side down in the hot pan and let cook for about 4-5 minutes on one side then using kitchen tongs carefully turn the peaches over and cook for about 2 minutes on the other side. You might have to cook the peaches in batches depending on how big your pan is.
Remove from the heat and place on a chopping board. Cut the peaches into quarters.
Now it’s up to you how you want to serve the chicken and peaches. I just cooked up some sliced kale until softened then added some of the chicken and peaches on top and drizzled with some balsamic reduction. You could also serve this with some spinach or even with something like cauliflower rice.
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