Slow Cooker BBQ Peach Pulled Chicken
Recipe GLPR2e3f547be164a2
Tender, juicy chicken thighs slow-cooked with a sweet and smoky BBQ peach sauce. The natural sweetness of fresh peaches combines with tangy vinegar and warm spices to create a comforting pulled chicken dish. Serve over rice and top with fresh cilantro for a complete meal that's both gluten-free and dairy-free.
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Ingredients
2 pounds boneless chicken thighs
½ cup BBQ sauce
2 peaches, chopped
2 tablespoons apple cider vinegar
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon smoked paprika
cooked rice for serving
chopped cilantro for serving
Directions
Place the boneless chicken thighs directly into the slow cooker.
In a small bowl, whisk together the BBQ sauce, apple cider vinegar, minced garlic, chili powder, and smoked paprika until well combined.
Lightly mash the chopped peaches using the back of a fork or potato masher to break them into smaller pieces while still maintaining some texture.
Add the mashed peaches to the slow cooker with the chicken, then pour the BBQ sauce mixture over the top. Toss everything together to ensure the chicken and peaches are evenly coated with the sauce.
Cover and cook on high for 3 hours, or until the chicken reaches an internal temperature of 165°F and is very tender and easily pulls apart.
Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Using two forks or a stand mixer fitted with the paddle attachment on low speed, shred the chicken into bite-sized pieces.
Return the shredded chicken to the slow cooker and toss it thoroughly with the peach-BBQ sauce and cooking juices until evenly coated.
Divide the cooked rice among serving bowls or plates, top with the BBQ peach pulled chicken and sauce, and garnish generously with fresh chopped cilantro.
