Slow Cooker Bourbon Glazed Chicken Thighs with Peppers Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and dry. If using a 6-quart model, there is plenty of room for the chicken and vegetables. Have the chicken thighs thawed if frozen; they do not need to be at room temperature.

Slice the bell peppers into strips about 1/2-inch wide and cut the onion into wedges. Measure the BBQ glaze and brown sugar. No other preparation is needed.

Instructions

Layer and Season

1. 1Layer the Chicken and Vegetables
   Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced bell peppers and onion wedges over the chicken.
   Look for The chicken should be covered with the peppers and onion.
   Tip If the thighs are very large, cut them in half so they cook evenly.
2. 2Add the Glaze and Sugar
   Pour the bourbon molasses BBQ glaze evenly over the chicken and vegetables. Sprinkle the dark brown sugar over the top.
   Look for The glaze and sugar should coat the top of the mixture.
   Tip No need to stir; the slow cooker will blend the flavors.

The chicken thighs are nestled in the bottom of the slow cooker, topped with a colorful layer of bell pepper strips and onion wedges.

The glaze and brown sugar form a shiny, sticky coating over the vegetables. The raw chicken is visible through the gaps, but the overall look is vibrant and promising.

Slow Cook to Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
   Look for The sauce will be bubbling and the chicken will shred easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

After several hours, the slow cooker is filled with a gently bubbling sauce. The chicken is visibly tender, and a fork can easily pull it apart. The peppers have softened and are glistening with the dark, caramelized sauce. The aroma is sweet, smoky, and deeply savory.

Shred and Serve

4. 4Shred the Chicken
   Using two forks, shred the chicken thighs directly in the slow cooker. Stir to coat the shredded chicken with the glaze and vegetables.
   Look for The chicken should pull apart into thick, juicy shreds.
   Tip Shred while the chicken is still warm for the best texture.
5. 5Serve Over Mashed Potatoes
   Spoon the creamy mashed potatoes onto plates and top with the glazed chicken and peppers. Serve hot.
   Look for The chicken should be glossy and coated with the thick sauce.
   Tip For a lighter option, serve over rice or with crusty bread.

The chicken is shredded into thick, juicy pieces and tossed with the peppers and sauce. The dish is glossy and thick, with the sauce clinging to every shred. Spooned over mashed potatoes, it looks hearty and satisfying, with a rich color and appetizing sheen.

Common mistakes

The most common mistake is lifting the lid to check on the food, which lets out heat and slows cooking. Trust the timer. Another mistake is using chicken breasts, which dry out. Stick with thighs.

Also, do not skip the brown sugar; it balances the tang of the BBQ glaze. Finally, do not overcrowd the slow cooker; if using more than six thighs, increase the glaze and sugar proportionally.

How to tell it’s done

The chicken is done when it shreds easily with a fork and the internal temperature reaches at least 165°F (74°C). The sauce should be bubbling and slightly thickened.

If the sauce seems too thin, remove the chicken and vegetables, then simmer the sauce on the stovetop or on high in the slow cooker with the lid off for 10-15 minutes.

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