Slow Cooker Peach BBQ Chicken

Tender, flavorful chicken breasts cooked low and slow in a sweet and tangy homemade peach BBQ sauce. Perfect for easy weeknight dinners or potlucks.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

For the Chicken

2.5 lbs Boneless, skinless chicken breasts
1 tsp Salt
0.5 tsp Black pepper

For the Peach BBQ Sauce

1.5 cups Peach preserves or jam
0.5 cup Ketchup
1/4 cup Apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp Smoked paprika Essential for BBQ flavor
1 tsp Garlic powder
0.5 tsp Onion powder
1/4 tsp Cayenne pepper Optional, for heat

Method

Instructions

Season the chicken breasts lightly with salt and black pepper and place them in the bottom of a lightly greased 6-quart slow cooker.
In a medium bowl, whisk together the peach preserves, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper until completely smooth.
Pour the prepared peach BBQ sauce evenly over the chicken breasts in the slow cooker, ensuring they are well coated.
Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shredded with a fork.
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and toss thoroughly with the remaining sauce until fully incorporated.
Let the shredded chicken sit in the sauce for another 10-15 minutes on the WARM setting to absorb maximum flavor. Serve hot over rice, coleslaw, or on brioche buns.

Notes

For an extra caramelized finish, transfer the shredded chicken and sauce to a skillet, spread into a single layer, and cook over medium-high heat for 3-5 minutes until the edges caramelize slightly. If the sauce seems too loose, remove the lid for the last 30 minutes of cooking time.