Directions

1. 1

   Heat olive oil in a medium saucepan over medium heat. Add chopped garlic and cook for about 1 minute until fragrant. Stir in tomato paste, peaches with their juice, apple cider vinegar, Dijon mustard, paprika, cumin, chicken stock, and sea salt.

2. 2

   Bring the sauce mixture to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until the sauce has thickened and deepened in color.

3. 3

   While the sauce simmers, place chicken breasts in a large pot and cover completely with water. Bring to a boil over high heat, then reduce to low heat and simmer for 30 to 40 minutes until the chicken reaches an internal temperature of 165°F and is no longer pink.

4. 4

   Remove the cooked chicken from the pot and transfer to a cutting board. Drain all water from the pot. Once cooled slightly, shred the chicken using two forks—use one fork to hold the chicken in place and use the other to pull and tear the meat apart into bite-sized pieces.

5. 5

   Transfer the simmered sauce to a blender or food processor and pulse until completely smooth. Alternatively, use an immersion blender directly in the saucepan for easier cleanup. Pour the smooth sauce back into the pot if needed.

6. 6

   Add the shredded chicken to the smooth peach BBQ sauce and stir well to coat all the chicken pieces evenly with sauce. Serve warm as is, or spoon into buns for sliders if desired.