Slow Cooker BBQ Bourbon Peach Chicken delivers tender, flavorful shredded chicken infused with smoky, sweet peaches and bourbon in a rich barbecue sauce. This recipe transforms simple ingredients into a crowd-pleasing dish perfect for meal prep or gatherings.
Ingredients
- 3 lb of Bone in, skin on Chicken Breast or a mix of breast and thighs
- 1 Large Yellow Onion, diced
- 3 Cloves of Garlic, minced
- 1 cup of BBQ Sauce
- 1 Cup of Chicken Stock
- 1 Tbsp of Worcestershire Sauce
- 1-1/2 tbsp of Apple Cider Vinegar
- 3 Yellow Peaches, peeled and diced
- 1 Tbsp of Steak Seasoning
- 1 tsp of Chipotle Chili Powder
- 1/4 cup of Bourbon
- Light Olive Oil or any vegetable Oil
- Salt, to taste
Step 1: Prepare the Chicken
Start by patting the 3 pounds of bone-in, skin-on chicken breasts or a mix with thighs dry using paper towels. This step removes excess moisture for better searing. Generously season both sides of the chicken pieces with 1 tablespoon of steak seasoning, ensuring even coverage to build a flavorful base. Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat and add a drizzle of light olive oil or vegetable oil, just enough to coat the bottom thinly.
The oil should shimmer but not smoke. Place the chicken pieces skin-side down first into the hot skillet. Sear for about 2 to 3 minutes per side until a deep golden crust forms, capturing the skin’s crispiness and rendering some fat for added richness. Avoid overcrowding the pan; work in batches if needed to maintain high heat.
This searing locks in juices and develops complex flavors that elevate the final dish beyond a simple dump-and-slow-cook method. Once seared, transfer the chicken to a plate and set aside. Discard any burnt bits of seasoning stuck to the pan to prevent bitterness in the sauce.
Step 2: Sauté Aromatics
In the same skillet, with residual chicken fat and oil, add the diced large yellow onion and 3 minced garlic cloves. Sauté over medium heat for 2 to 3 minutes, stirring frequently until the onions soften and turn translucent with light golden edges.
The garlic infuses its pungent aroma quickly, so watch closely to avoid browning too much, which could make it bitter. This brief sauté deglazes the pan naturally, picking up flavorful browned bits from the chicken. The combination of onion and garlic forms the savory foundation that balances the sweet peaches and tangy barbecue elements ahead.
Step 3: Deglaze with Bourbon
Pour in the 1/4 cup of bourbon directly into the skillet with the onions and garlic. The alcohol sizzles and lifts all the caramelized remnants from the pan bottom, creating a glossy mixture. Let it bubble and reduce for about 20 to 30 seconds, stirring constantly as the sharp bourbon scent mellows into deep, oaky notes.
This deglazing step adds layers of complexity and smokiness without overpowering the peaches. Remove the skillet from heat once reduced slightly; the mixture should coat the onions nicely. If flames leap up safely from the alcohol, they will extinguish quickly.
Step 4: Assemble in Slow Cooker
Transfer the seared chicken, onion-bourbon mixture, diced peeled peaches, 1 cup BBQ sauce, 1 cup chicken stock, 1 tablespoon Worcestershire sauce, 1-1/2 tablespoons apple cider vinegar, and 1 teaspoon chipotle chili powder into the slow cooker insert. Stir the liquids gently with a whisk or fork to distribute the chipotle evenly, preventing clumps.
Nestle the chicken pieces into the sauce, ensuring they are mostly submerged for even cooking. The peaches contribute natural sweetness and tender texture as they break down slowly. Set the slow cooker to high for about 6 hours or low for 8 to 10 hours, depending on your schedule. The low and slow method tenderizes the bone-in chicken perfectly, making it shreddable while infusing every fiber with sauce.
Step 5: Shred and Finish
After cooking, the chicken should be fall-apart tender and the sauce thickened with peach essence. Carefully remove chicken pieces to a large bowl or cutting board using tongs. Discard bones and any excess skin for a cleaner texture. Shred the meat using two forks, pulling in opposite directions until uniform.
Return shredded chicken to the slow cooker and stir thoroughly into the sauce. Taste and adjust with salt as needed; the BBQ sauce provides baseline seasoning, but chipotle adds subtle heat. Switch to warm setting and let sit for 10 to 15 minutes to absorb flavors fully. Garnish with chopped green onions or parsley for freshness and color contrast.
Essential Equipment Guide
Timing and Servings
Nutritional Information
| Nutrient (per serving) | Amount |
|---|---|
| Calories | 420 |
| Protein | 35g |
| Carbohydrates | 25g |
| Fat | 18g |
| Sodium | 850mg |
| Sugar | 20g |
Pairings
- White rice to soak up sauce
- Mashed potatoes for creaminess
- Buns for pulled chicken sandwiches
- Coleslaw for crunch and tang
Variations
- Use thighs only for darker meat flavor
- Omit bourbon for alcohol-free version
- Add bell peppers for extra veggies
- Swap peaches for pineapple chunks
Cooking Tips
- Pat chicken dry before seasoning for crispier sear.
- Sear skin-side down first to render fat and crisp skin.
- Discard burnt pan bits to avoid bitter sauce.
- Taste sauce before adding chicken back; adjust salt last.
- Use ripe but firm peaches; they hold shape better.
- For thicker sauce, remove lid last hour on high.
- Bone-in chicken adds deeper flavor than boneless.
- Fresh parsley elevates presentation and taste.
- Store leftovers in airtight container up to 4 days.
- Reheat gently with splash of stock to revive sauce.
BBQ Peach Bourbon Chicken Recipe: With Step By Step Photos
Slow Cooker BBQ Bourbon Peach Chicken delivers tender, flavorful shredded chicken infused with smoky, sweet peaches and bourbon in a rich barbecue sauce. This recipe transforms simple ingredients into a crowd-pleasing dish perfect for meal prep or gatherings.
- Total Time: 6 Hr. 15 Mins
Ingredients
- 3 lb of Bone in, skin on Chicken Breast or a mix of breast and thighs
- 1 Large Yellow Onion, diced
- 3 Cloves of Garlic, minced
- 1 cup of BBQ Sauce
- 1 Cup of Chicken Stock
- 1 Tbsp of Worcestershire Sauce
- 1-1/2 tbsp of Apple Cider Vinegar
- 3 Yellow Peaches, peeled and diced
- 1 Tbsp of Steak Seasoning
- 1 tsp of Chipotle Chili Powder
- 1/4 cup of Bourbon
- Light Olive Oil or any vegetable Oil
- Salt, to taste
Instructions
Start by patting the 3 pounds of bone-in, skin-on chicken breasts or a mix with thighs dry using paper towels. This step removes excess moisture for better searing. Generously season both sides of the chicken pieces with 1 tablespoon of steak seasoning, ensuring even coverage to build a flavorful base. Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat and add a drizzle of light olive oil or vegetable oil, just enough to coat the bottom thinly.
The oil should shimmer but not smoke. Place the chicken pieces skin-side down first into the hot skillet. Sear for about 2 to 3 minutes per side until a deep golden crust forms, capturing the skin’s crispiness and rendering some fat for added richness. Avoid overcrowding the pan; work in batches if needed to maintain high heat.
This searing locks in juices and develops complex flavors that elevate the final dish beyond a simple dump-and-slow-cook method. Once seared, transfer the chicken to a plate and set aside. Discard any burnt bits of seasoning stuck to the pan to prevent bitterness in the sauce.
Step 2: Sauté AromaticsIn the same skillet, with residual chicken fat and oil, add the diced large yellow onion and 3 minced garlic cloves. Sauté over medium heat for 2 to 3 minutes, stirring frequently until the onions soften and turn translucent with light golden edges.
The garlic infuses its pungent aroma quickly, so watch closely to avoid browning too much, which could make it bitter. This brief sauté deglazes the pan naturally, picking up flavorful browned bits from the chicken. The combination of onion and garlic forms the savory foundation that balances the sweet peaches and tangy barbecue elements ahead.
Step 3: Deglaze with BourbonPour in the 1/4 cup of bourbon directly into the skillet with the onions and garlic. The alcohol sizzles and lifts all the caramelized remnants from the pan bottom, creating a glossy mixture. Let it bubble and reduce for about 20 to 30 seconds, stirring constantly as the sharp bourbon scent mellows into deep, oaky notes.
This deglazing step adds layers of complexity and smokiness without overpowering the peaches. Remove the skillet from heat once reduced slightly; the mixture should coat the onions nicely. If flames leap up safely from the alcohol, they will extinguish quickly.
Step 4: Assemble in Slow CookerTransfer the seared chicken, onion-bourbon mixture, diced peeled peaches, 1 cup BBQ sauce, 1 cup chicken stock, 1 tablespoon Worcestershire sauce, 1-1/2 tablespoons apple cider vinegar, and 1 teaspoon chipotle chili powder into the slow cooker insert. Stir the liquids gently with a whisk or fork to distribute the chipotle evenly, preventing clumps.
Nestle the chicken pieces into the sauce, ensuring they are mostly submerged for even cooking. The peaches contribute natural sweetness and tender texture as they break down slowly. Set the slow cooker to high for about 6 hours or low for 8 to 10 hours, depending on your schedule. The low and slow method tenderizes the bone-in chicken perfectly, making it shreddable while infusing every fiber with sauce.
Step 5: Shred and FinishAfter cooking, the chicken should be fall-apart tender and the sauce thickened with peach essence. Carefully remove chicken pieces to a large bowl or cutting board using tongs. Discard bones and any excess skin for a cleaner texture. Shred the meat using two forks, pulling in opposite directions until uniform.
Return shredded chicken to the slow cooker and stir thoroughly into the sauce. Taste and adjust with salt as needed; the BBQ sauce provides baseline seasoning, but chipotle adds subtle heat. Switch to warm setting and let sit for 10 to 15 minutes to absorb flavors fully. Garnish with chopped green onions or parsley for freshness and color contrast.
- Prep Time: 15 Mins
- Cook Time: 6 Hr
