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.

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.