Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb (1.36 kg) boneless skinless chicken thighs
- 1 medium yellow onion, thinly sliced
- 3 cups (about 450 g) sliced peaches, fresh or frozen
- 3 tbsp tomato paste
- 1/3 cup apple cider vinegar
- 1/3 cup packed brown sugar
- 1/4 cup bourbon (plus 1 tbsp to finish, optional)
- 2 tsp smoked paprika
- 3 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp kosher salt, 1 tsp black pepper
- 1/2 cup water
- Optional: 2 tsp cornstarch mixed with 2 tsp water (to thicken)
- To serve: 8 toasted buns or 4 baked russet potatoes; pickles/coleslaw
Do This
- 1. Layer peaches and onion in a 5- to 6-quart slow cooker; season chicken with salt and pepper and place on top.
- 2. Whisk tomato paste, vinegar, brown sugar, bourbon, Dijon, Worcestershire, smoked paprika, garlic, water. Pour over chicken.
- 3. Cook on Low 6 hours (about 200 F) or High 3 hours (about 300 F) until very tender and shreddable (internal 185–195 F).
- 4. Transfer chicken to a board. Simmer the sauce 3–5 minutes to thicken, or stir in cornstarch slurry and cook 1–2 minutes.
- 5. Shred chicken, return to sauce, and stir in optional 1 tbsp bourbon. Taste and adjust salt/vinegar.
- 6. Pile onto toasted buns or split baked potatoes; add pickles and slaw. Serve hot.
Why You’ll Love This Recipe
- Hands-off slow cooker magic: set it and let the flavors deepen all afternoon.
- Balanced sweet-smoky-tangy sauce with real peaches and a gentle bourbon warmth.
- Shreds into glossy, sticky chicken perfect for buns, sliders, or loaded potatoes.
- Easy to scale for parties, potlucks, or make-ahead meals.
Grocery List
- Produce: 3 cups sliced peaches (fresh or frozen), 1 medium yellow onion, 3 garlic cloves, optional jalapeño or red pepper flakes, chives or green onions for garnish, 4 large russet potatoes (if serving baked potatoes), coleslaw mix (optional).
- Dairy: None required; optional butter/sour cream for potatoes.
- Pantry: Boneless skinless chicken thighs (meat department), tomato paste, apple cider vinegar, brown sugar, bourbon, Dijon mustard, Worcestershire sauce, smoked paprika, kosher salt, black pepper, crushed red pepper flakes (optional), cornstarch (optional), buns, dill pickles.
Full Ingredients
Chicken and Aromatics
- 3 lb (1.36 kg) boneless skinless chicken thighs, trimmed
- 1 1/2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 1 medium yellow onion, thinly sliced (about 1 cup)
- 3 cups (about 450 g) sliced peaches, fresh peeled or frozen
Bourbon-Peach BBQ Sauce
- 3 tbsp tomato paste
- 1/3 cup apple cider vinegar
- 1/3 cup packed light or dark brown sugar
- 1/4 cup bourbon (60 ml), plus optional 1 tbsp for finishing
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 3 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 1/2 cup water
Optional Thickener
- 2 tsp cornstarch mixed with 2 tsp cold water
To Serve
- 8 toasted brioche or potato buns or 4 large baked russet potatoes
- Dill pickles and creamy coleslaw (optional)
- Chopped chives or green onions (optional garnish)
Step-by-Step Instructions
Step 1: Prep the slow cooker
Lightly grease a 5- to 6-quart slow cooker. Scatter the sliced onion and peaches in an even layer. Pat the chicken thighs dry. Season all over with 1 tsp of the kosher salt and the black pepper, then lay them on top of the peaches and onions.
Step 2: Whisk the sauce
In a bowl, whisk together tomato paste, apple cider vinegar, brown sugar, 1/4 cup bourbon, Dijon, Worcestershire, smoked paprika, minced garlic, crushed red pepper flakes (if using), remaining 1/2 tsp kosher salt, and water until smooth. Pour the sauce over the chicken, coating everything evenly.
Step 3: Slow cook until shreddable
Cover and cook on Low for 6 hours (approx. 200 F inside a typical slow cooker) or on High for 3 hours (approx. 300 F), until the chicken is very tender and easily shreds with two forks. For pulled-style texture, aim for an internal temperature of 185–195 F.
Step 4: Reduce and concentrate the sauce
Transfer the chicken to a cutting board and tent loosely with foil. Stir the peach-onion sauce in the slow cooker. For a thicker, glossier finish, either simmer the sauce uncovered in the slow cooker on High for 15–20 minutes, or pour it into a saucepan and simmer over medium heat for 3–5 minutes until slightly reduced. If you prefer, stir in the cornstarch slurry and simmer 1–2 minutes to thicken. For a silky sauce, blend briefly with an immersion blender; for rustic texture, leave it chunky.
Step 5: Shred the chicken
Use two forks to shred the chicken into bite-size strands. Return the shredded chicken and any juices back to the thickened sauce and stir to coat.
Step 6: Finish and balance
If desired, stir in an additional 1 tbsp bourbon off the heat for aroma. Taste and adjust: add a pinch of salt to deepen flavors, up to 1 tsp brown sugar for more sweetness, or 1–2 tsp vinegar for extra tang. Let it warm together on Low for 5–10 minutes so the sauce clings.
Step 7: Serve your way
For sandwiches, toast buns and pile on the sticky bourbon-peach chicken. Add pickles and slaw. For loaded potatoes, split baked russets, fluff with a fork, and top generously with the chicken, chives, and optional sour cream. Serve hot.
Pro Tips
- For deeper flavor, sear the thighs in a hot skillet 2–3 minutes per side before slow cooking.
- Frozen peaches work perfectly; no need to thaw. If using very juicy peaches, reduce water to 1/4 cup.
- Shreddable texture happens around 185–195 F for dark meat—beyond the minimum 165 F food-safe mark.
- Thickening options: reduce uncovered, use a quick cornstarch slurry, or blend some of the peaches into the sauce.
- Keep warm for serving: once finished, the slow cooker’s Warm setting will hold it at a safe temp for up to 2 hours.
Variations
- Spicy Peach BBQ: Add 1–2 diced jalapeños or 1–2 tsp chipotle powder for smoky heat.
- Bacon Boost: Stir in 4–6 slices of crisp-cooked, crumbled bacon at the end.
- No-Bourbon: Replace bourbon with 1/4 cup apple juice plus 1 tsp vanilla extract for a warm caramel note without alcohol.
Storage & Make-Ahead
Refrigerate cooled pulled chicken in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop over medium-low, stirring, until steaming and the sauce loosens (add a splash of water if needed), or bake covered at 325 F for 20–25 minutes until hot. For baked potatoes, cook potatoes ahead and reheat at 400 F for 10–12 minutes while warming the chicken. The sauce base can be mixed 3 days ahead and kept chilled.
Nutrition (per serving)
Approximate (without buns/potatoes): 275 calories; 30 g protein; 11 g fat; 24 g carbohydrates; 15 g sugars; 650 mg sodium.
