Peach Mango Habanero Bird Bath This recipe uses Texas Pepper Jelly’s fantabulous Peach Mango Habanero Bird Bath sauce, and oh, boy, does it ever make a difference in a recipe! You and your family will LOVE IT!


1 large chopped onion
1 tablespoon canola or olive oil
2 minced garlic cloves
1 1/2 pounds boneless skinless chicken breasts, cooked & cubed
2 cans great northern beans, rinsed and drained
3 cans white or shoepeg corn, drained
1/2 cup diced tomatoes (canned or fresh)
2 cups water
1 cup Texas Pepper Jelly’s Peach Mango Habanero Bird Bath
1/4 cup chopped green chilies
2 tablespoons lemon or lime juice (I use lemon)
1 teaspoon lemon-pepper seasoning
1 teaspoon ground cumin
1/4 teaspoon black pepper

What to do:

In a small skillet, saute the onion in the oil until tender but not quite carmelized. Add the garlic and cook about a minute longer.

Transfer to your crockpot. Stir in the rest of the ingredients, cover, and cook on low for 8 hours. In other words, turn on the slow cooker, go to work, and when you get home, your house will smell WONDERFUL and your supper will be ready!