wa
To rise for
Breakfasts
Chow Down On These
Appetizers
Totes Delish
Dinners
Smooth & Refreshing
Libations
Get Baked On
Muffins+Breads
Cream Of The Crop
Cookies+Cakes
Can't Get Enough
Brownies+Bars
Brrrrrr
Frozen Treats
Oh My
Other Sweets!
Sweet E's
Favorites
Worth Eating Out At
Restaurants
foodie
a food blog by erin
more about me contact me
Erin
wafoodie on foodgawker
wafoodie on tastespotting
Follow on Bloglovin

Get recipes in your inbox!

wafoodie
@Erin
#Chicken
#Dinner

Crockpot Whiskey Peach BBQ Chicken

Sorry for a summery recipe when we are in the heart of September, but when peaches were in the peak of their season several weeks ago, I really wanted to make a version of¬†Pioneer Woman’s Whiskey Peach BBQ chicken using actual peaches instead of peach preserves. Obviously fresh peaches aren’t in season all year round, so I imagine you could use frozen peaches as a substitute. This meal cooks in a crockpot for 8 hours, so I imagine they’d have plenty of time to cook down like the fresh peaches.

DSC_0149

We placed the shredded chicken on pretzel buns to make adorable sliders!

Crockpot Whiskey Peach BBQ Chicken

  • 1 lb boneless chicken thighs, cut into large pieces
  • 3 peaches, sliced
  • 1 8-ounce bottle smoky BBQ sauce
  • 1 tablespoon¬†worcestershire sauce
  • 4 cloves garlic, minced
  • 1 yellow onion, chopped
  • 3/4 cup whiskey
  • pretzel buns, split and toasted
  1. Sear the chicken on both sides in a cast iron skillet.
  2. Add the chicken to the crockpot along with the the BBQ sauce, worcestershire sauce, garlic, onion, and whiskey.
  3. Cook on low for 8 hours until the chicken and peaches are soft and tender.
  4. Shred the chicken and peaches.
  5. Serve on pretzel buns.

Comments

It's lonely around here...

Get in on the conversation