1 cup red onion, diced
4-5 med/large boneless chicken thighs, cut into serving pieces
2 Tbsp low sodium soy sauce
1 Tbsp honey
1 Tbsp balsamic vinegar
4 tsp fresh grated ginger
1 med jalapeno, diced small (seeds discarded)
2-3 ripe peaches, cut into 1/4″ slices

In bottom of crockpot* spread red onion evenly. Lay chicken pieces over the onion, overlapping slightly. Mix remaining ingredients in small bowl; pour sauce over chicken. (optional: marinate overnight in crockpot before adding peaches) Lay peaches over chicken, overlapping slightly. Cook on low for 4-6 hours, or until chicken is cooked through. (*I used a 2.5 qt casserole crockpot)
Great served over coconut cilantro quinoa and topped with fresh peach salsa!

**Complimentary Recipes**
Coconut Cilantro Quinoa
1 cup white quinoa, rinsed
2 cups unsweetened coconut milk (from carton, not can)
1/2 cup fresh cilantro, chopped

Add all ingredients to sauce pan and cook on low heat until quinoa absorbs all liquid. Stir frequently to prevent quinoa from sticking.

Fresh Peach Salsa
5-6 ripe peaches, cut into 1/4″ cubes (can use mango as well)
1/2 cup fresh cilantro, chopped
1/2 cup red onion, diced small
1 med jalapeno, diced small (seeds discarded)
juice of 1 lime

Mix all ingredients and refrigerate until ready to serve.