Oh-So-Easy Spicy Peach Chicken BBQ

It sounds like we may have another snow day tomorrow -- at least Cory does -- and I'm starting to go a little stir crazy! It is certainly nice having time to cook and hang out with Cory, though. Here's one of our favorite easy, relatively healthy southern crock pot recipes. I used to make a similar version in college when we first started dating and have tried to make it a bit more sophisticated since then, adding the spicy peaches to give a little zing. Best part of this recipe? It's quick to make and easy on the pantry - we almost always have most of the ingredients on hand. The worst part of this recipe? Smelling it cook all day made me want to snack, snack, snack -- I realized I'm never actually hungry by the time I serve up this dish.

Oh-So-Easy Spicy Peach Chicken BBQ (serves 4-6)
1 large onion, chopped
6 boneless, skinless chicken breast halves*
14 oz favorite BBQ sauce
1 c fat free Italian dressing
1 can light yellow cling peaches, drained
baked potatoes for serving

Since all BBQ sauces are different, taste, taste, taste:
2 T brown sugar
1 T Tabasco
2 T Worcheshire
red chili pepper flakes
S, P & Cayenne, to taste
paprika

*Frozen or fresh can be used - frozen: cook 6-8 hours, fresh 4-6 hours

Add chopped onions, chicken, BBQ sauce, Italian dressing, brown sugar, tabasco, Worcheshire, chili pepper flakes, S, P, & C to slow cooker. Cook on high for 3-4 hours (chicken should be cooked through); then remove chicken from sauce, shred with two forks, and throw back into the sauce. Chop peaches (or just cut with a sharp knife while still in the can) and add to sauce. Taste and re-spice as needed. Turn the heat to low and simmer for 30 mins to 2 hours (slower and longer the better!).

Serve hot over baked potatoes, topped with a dollop of light sour cream and sprinkled with paprika.