If you’re dreaming of tender, barbecue-sauce-slathered chicken that practically falls off the bone, then this slow cooker recipe will make you smile. Infused with a hint of sweet peach jam and a light smoky spice, it’s perfect for busy weeknights or laid-back weekends with family and friends.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 cup of your favorite barbecue sauce
- ¼ cup peach jam
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
Begin by preparing your sauce. Stir the barbecue sauce, peach jam, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper together in a mixing bowl. Spread a little bit of this mixture on the bottom of your slow cooker, then place the chicken thighs on top.
Pour the remaining sauce over the chicken, making sure each piece is generously coated. Cover the slow cooker and cook on low for about 5 to 6 hours (or on high for 3 to 4 hours) until the chicken is fully cooked and tender. About halfway through the cooking time, gently give the sauce a stir to keep everything evenly coated.
Once the chicken is done, you can thicken the sauce if you like by removing the lid and switching the slow cooker to high for about 10 to 15 minutes. Serve the smoky peach-glazed chicken hot, spooning extra sauce on top for even more flavor. Pair it with creamy coleslaw, roasted vegetables, or a batch of fluffy dinner rolls.
Whether you’re a barbecue lover or just discovering how easy slow cooker meals can be, this recipe offers a delightful balance of sweetness and smokiness. It’s a delicious option for families seeking a simple, crowd-pleasing main course. If you prefer a spicier twist, try adding a dash of cayenne pepper or chili flakes. For a healthier variation, use a sugar-free jam or a reduced-sugar BBQ sauce. No matter which version you create, you’ll love the way this hearty dish brings everyone to the table with a smile.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
