Peach Bourbon Glazed Chicken Thighs: 5-Ingredient Slow Cooker Dinner Step-by-step instructions

Before you start

Before you start, have all the ingredients measured and ready. If using fresh peaches, wash, pit, and slice them into 1/2-inch wedges. If using frozen peaches, thaw them in the refrigerator overnight and drain off any excess liquid.

The chicken thighs should be patted dry with paper towels to help the glaze adhere. There's no need to sear the chicken—the slow cooker does all the work. Make sure your slow cooker is clean and dry, and have the lid handy.

Instructions

Layer and Glaze

1. 1Layer the Chicken and Peaches
   Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced peaches evenly over the chicken, making sure they are distributed across the surface.
   Look for The chicken should be mostly covered by the peach slices.
   Tip If using frozen peaches, thaw them in the refrigerator overnight and drain off any excess liquid before adding.
2. 2Pour the Glaze and Sprinkle Sugar
   Pour the bourbon molasses BBQ glaze over the chicken and peaches, spreading it evenly with a spoon. Sprinkle the brown sugar over the top, covering as much surface as possible.
   Look for The glaze should coat the chicken and peaches, with the sugar visible on top.
   Tip No need to stir—layering keeps the sugar from burning and helps create a caramelized top.

At this stage, the slow cooker holds a neat layer of raw chicken thighs topped with peach slices, all coated in a sticky bourbon BBQ glaze and sprinkled with brown sugar.

The colors are vibrant—golden peaches, deep brown glaze, and pale chicken. The aroma is sweet and smoky, with a hint of bourbon. Before moving on, ensure the chicken is in a single layer and the glaze is evenly distributed.

Slow Cook and Tenderize

3. 3Slow Cook on Low
   Cover the slow cooker and cook on low for 6 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C). Avoid opening the lid during cooking to keep the heat steady.
   Look for The sauce should be bubbling gently around the edges and the chicken should be fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low yields the most tender, pull-apart chicken. High heat can make the thighs tougher.
4. 4Check the Chicken Temperature
   After 6 hours, use an instant-read thermometer to check the thickest part of a chicken thigh. It must read at least 165°F (74°C). If not, continue cooking in 15-minute increments until it reaches that temperature.
   Look for The thermometer should slide in easily and register 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not quite there, don't rush—extra time on low will not dry it out.

After several hours, the slow cooker is filled with a gently bubbling sauce. The chicken has turned a deep caramel color, and the peaches are soft and glossy. The kitchen smells of sweet molasses and roasted fruit. The sauce should be thick enough to coat a spoon. Check the chicken's internal temperature—it should be at least 165°F (74°C) before proceeding to the next phase.

Shred and Serve

5. 5Shred or Serve Whole
   Once the chicken is cooked, use two forks to shred the thighs directly in the slow cooker, or leave them whole for a more rustic presentation. Stir the shredded chicken into the glaze so every piece is coated.
   Look for The chicken should pull apart easily and look glossy with the sauce.
   Tip For a thicker sauce, remove the chicken and simmer the liquid on the stovetop for a few minutes, then pour it back over.
6. 6Serve Over Mashed Potatoes
   Spoon the glazed chicken and peaches over a bed of creamy mashed potatoes or your favorite side. Serve hot, with extra sauce spooned over the top.
   Look for The dish should look glossy and rich, with the peaches soft and syrupy.
   Tip Mashed potatoes soak up the bourbon-peach sauce beautifully—don't skimp on the sauce.

The chicken is now fork-tender and pulls apart easily, coated in a rich, sticky glaze. The peaches are jammy and syrupy. The dish looks glossy and appetizing, with no raw spots. When you spoon it over mashed potatoes, it creates a beautiful presentation. The sauce should cling to the meat and potatoes, and the flavors should be balanced—sweet, smoky, and tangy.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets out heat and extends cooking time. Trust the recipe and keep the lid on until the minimum time is up. Another is using chicken breasts instead of thighs—they can dry out.

Stick with thighs for the best texture. Also, don't skip the brown sugar; it's essential for the caramelized glaze. Finally, don't overcrowd the slow cooker; if the ingredients aren't in a single layer, they won't cook evenly.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. Use an instant-read thermometer to check. The meat should be fork-tender and easily pull apart, and the sauce should be bubbling gently.

The peaches should be soft and translucent, and the glaze should coat the chicken. If the sauce seems too thin, you can remove the chicken and simmer the liquid on the stovetop for a few minutes to reduce it.

• Poultry: 165°F (74°C) in the thickest part