The slow cooker does all the work with this bbq chicken!
The sauce starts with KC Masterpiece® and is tantalizingly spicy and sweet!
I made this BBQ chicken for dinner the other night. I used KC Masterpiece® Kansas City Classic as the base for the sauce, but then I tossed in some peaches and a bit of sugar and a spicy chipotle pepper for some zing. This bbq chicken came out tasting so good. Everyone devoured this chicken and licked the sweet sauce right off their fingers and lips! Now that’s what I’m talking about! Probably the best compliment in the world! The KC Masterpiece® sauce is tangy and smoky and lends itself perfectly to the sweet peaches and spicy chipotle peppers! Everybody had seconds and couldn’t wait to have leftovers!
Slow cooker peach BBQ chicken
This easy crockpot peach chicken is a simple peach barbecue chicken recipe that you’re going to want to serve up all summer long (or any time of the year if the mood strikes). It’s a perfectly flavored dish of shredded chicken that pairs so wonderfully with everything from burger buns to dinner rolls. Serve it up for lunch, dinner, or as a mid-afternoon snack. Even appetizers could work if you place them on some small slider buns! This dish practically makes itself. It’s not hard to see why I can’t stop raving about it.
- Chicken breast
- KC Masterpiece Kansas City Classic BBQ sauce
- Frozen sliced peaches
- Garlic cloves
- Brown sugar
- Cider vinegar
- Chipotle pepper in Adobo
For the exact amounts, please see the recipe card below.
How to Make Chipotle Peach BBQ Chicken
- Place your chicken into the crockpot.
- In a small bowl, combine the bbq sauce, peaches, garlic, sugar, vinegar, and chipotle pepper. Stir together to combine.
- Pour the sauce over the chicken and place the lid on the crockpot.
- Cook on high for 3 hours.
- Remove the chicken from the pot and then shred. Return to the slow cooker.
- Stir together to combine and then serve as desired.
How to Shred Chicken
There are two very simple and easy methods for shredding chicken that you can easily do within a matter of seconds or minutes flat.
- The first one is the more popular and traditional way of doing it, it’s called the “two forks” method. This is because it will need two forks.
- Simply place your cooked chicken breast onto a cutting board.
- Lightly scratch two forks over the top of the chicken, going in opposite directions. As you pull away from the meat it should shred.
- Repeat this process until all of the meat has been shredded and then return it to the pot as directed.
The other method is much faster and doesn’t involve taking the chicken out of the crockpot at all.
- Simply grab your electric mixer and its beater attachments. Plug it in and set it to medium speed.
- Now use the mixer to rub up on the cooked chicken within the crockpot. The beaters will shred the meat as you move around. Continue until no large chunks of chicken remain.
- Then simply stir to combine and you’re good to go!
How long is BBQ shredded chicken good for?
This chicken will be good for up to 5 days if kept in an airtight container in the fridge. You can also freeze it for up to 3 months in an airtight container. Simply reheat over medium/low heat in a covered pot on the stove until cooked through and warm.
What goes well with BBQ chicken?
This chicken would be great served on a bun or bread roll and served alongside some coleslaw, french fries, potato salad, or another cold salad recipe like my Dill Pickle Pasta Salad or this Low-Carb Cauliflower Potato Salad Recipe. If it’s something you can picture as being a nice side dish at a barbecue then it would probably go well with these sandwiches too. This is a summer chicken recipe after all.
If you love BBQ then you’re going to LOVE these easy BBQ recipes!
- Chicken Nachos With White Alabama BBQ Sauce
- Memphis BBQ Wings
- BBQ Chicken with Cherry Chipotle BBQ Sauce
- BBQ Chicken Nachos
- Mini BBQ Bacon Cheese Balls
- BBQ Chicken Pizza Sub
- 3 lbs chicken breast
- 1 21 oz bottle KC Masterpiece Kansas City Classic BBQ sauce
- 2 cups frozen sliced peaches, thawed
- 2 cloves garlic, minced
- 1/3 cup brown sugar
- 2 tablespoons cider vinegar
- 1 chipotle pepper in Adobo, chopped
- Place chicken breast in a Crockpot.
- In a small bowl, combine bbq sauce, peaches, garlic, sugar, vinegar, and chipotle pepper. Stir.
- Pour sauce over chicken and cook on high for 3 hours.
- Shred chicken and return to sauce; serve.
Amount Per Serving Calories 455Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 145mgSodium 896mgCarbohydrates 42gFiber 1gSugar 35gProtein 54g