Peach Chipotle Chicken

INGREDIENTS

• 2lbs boneless skinless chicken breast
• 1 tsp kosher salt
• 1 tsp pepper
• ¼ tsp cumin
• ¼ tsp ground mustard
• 1/2 tsp smoked paprika
• 1 red onion, sliced
• 4 cloves garlic, chopped
• 1 15.25 oz can peach slices, juice drained and reserved
• 1 cup reserved peach juice
• 1 1/3 cup ketchup
• 2 tbsp dijon mustard
• 3 tbsp honey
• 2 chipotle peppers in adobo chopped
• 1 tsp liquid from canned adobo peppers
• 1 tsp kosher salt
• 1 tbsp cornstarch
• 2 tbsp canned chopped green chiles
• 1 tbsp cilantro, chopped
• ¼ cup queso fresco crumbled
• 1 lime

PREPARATION

Pat the chicken breast dry with paper towels.

In a small bowl combine the salt, pepper, cumin, ground mustard, and smoked paprika. Sprinkle over the chicken breasts.

In a large slow cooker or crockpot place the garlic and onions in the bottom. Then add the chicken breast on top.

Place the drained peaches on top of the chicken in the crockpot.

In a medium size bowl whisk together the cup of reserved canned peach juice, ketchup, honey, chopped chipotle peppers, chipotle pepper liquid, and salt until smooth.

Pour this over the chicken and cover. Set your slow cooker on low and cook for four hours.

Once the chicken is cooked through removed from slow cooker and set aside.

Strain the remaining liquid from the slow cooker or crockpot using a fine mesh sieve. Transfer the liquid to a medium size pot.

Whisk together the cornstarch with a little bit of water before adding it to the pot (like a tablespoon or two of water should do). Add the cornstarch to the pot and stir to combine over low heat.

Bring mixture to a boil for 4 minutes until it has reduced a little and the mixture becomes syrup like in consistency

Transfer the chicken to a platter. Squeeze the juice of a half of a lime over top. Brush the glaze on to the pieces of chicken. Top with cilantro, green chilies, and queso fresco to serve.