Meanwhile, heat the olive oil in a nonstick skillet over medium high heat. Pan fry the chicken and onions just until the chicken is golden brown on each side. Set aside.
Put the peaches into the slow cooker and add the chicken, onions, BBQ, apple cider vinegar and chipotle. Cook on high for 3-4 hours or low for 6-7 hours.
Remove the lid and continue to cook the sauce on high. Remove the chicken and pull it into shreds. Return to the slow cooker to toss with the sauce. Adjust with salt and pepper, to taste.
Pile the chicken into the taco shells and top with cabbage, peaches, tomatoes, avocado, feta, lime and cilantro, to taste.
If you don't have the time to make your own homemade BBQ sauce, not to worry, there are so many great options on the market nowadays! I personally love the FODY brand of BBQ sauce, especially for those who are sensitive to garlic and/or onions.This recipe would also be a great addition to any sort of buddha bowl if tacos aren't your thing. You could use the exact same ingredients for the tacos and put them over rice or quinoa, instead of tortillas! The perfect easy weeknight meal.