Step 1

Place the sliced onions in the bottom of the slow cooker, 1 teaspoon salt, garlic powder, and vinegar. Stir in peach slices from 4 peaches, then nestle the chicken breasts into the mix making sure they’re covered with some of the peach-onion mixture. Do not add the basil—that goes in at the end.

Step 2

Cook on low for 6 hours or high for 4-5 hours.

Step 3

When ready to serve, turn off the heat, remove the chicken breasts, and stir in the remaining 1 teaspoon salt and 1 tablespoon vinegar. Stir to combine.

Step 4

Shred the chicken with two forks, then return to the slow cooker, stirring to combine.

Step 5

Top with the remaining sliced peaches and plenty of basil. Add hot sauce to taste and serve. Serve the shredded chicken over rice, greens, or on its own.