3 lbs. boneless, skinless chicken thighs
16 oz. jar peach salsa

Combine in a 3-4 quart crockpot and cook on low for 6-8 hours, until chicken is tender and thoroughly cooked.

You can leave the lid off the crockpot and cook it on high for the last 30-45 minutes to thicken if you'd like, or mix 2 tablespoons cornstarch with 1/4 cup water and add that; cook 20-30 minutes longer on low.

This can also be made with chicken breasts; cook on low for 5-6 hours until the chicken is done. Serves 6-8

Put the chopped peaches, shallots, and jalapeños in the bowl of a food processor. Add the remaining ingredients. Pulse 2-3 times, just enough to get most the pieces small and to well combine the salsa. Do not liquefy it. Place salsa into a bowl and cover. Let stand for an hour before serving to give the ingredients time to meld.



There are several commecial lines that include Peach Salsa, and I know Amazon carries a few in their grocery line up too....