Sweet Southern Peach Bourbon Pulled Chicken for Easy Dinners Tips, FAQ & printable recipe

Tips for success

To add an extra layer of smoky flavor, consider adding a teaspoon of smoked paprika or a dash of liquid smoke to the sauce before cooking.

This will balance the sweetness of the peaches and brown sugar, giving the dish a more traditional BBQ depth that pairs excellently with the bourbon notes. If you prefer a spicier finish, mix in a finely diced fresh jalapeño or a teaspoon of red pepper flakes during the layering phase.

If you are serving this for a large crowd, you can easily double the recipe as long as your slow cooker is large enough to accommodate the extra volume. Simply ensure the chicken is arranged in a single layer if possible, or stacked uniformly.

Remember that larger batches may require slightly longer cooking times, so check the internal temperature carefully after the initial four-hour window to ensure the poultry is cooked through.

Variations

• Spicy Peach Chicken: Add two minced habanero peppers to the slow cooker for a significant heat boost that balances the sweetness of the peaches.
• Herb-Infused Chicken: Incorporate two sprigs of fresh thyme or rosemary during the cooking process to add an earthy fragrance that complements the bourbon beautifully.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat until piping hot, adding a tablespoon of water or broth to restore the sauce's consistency.

Allow any leftover chicken to cool down to room temperature for no more than two hours before transferring it to an airtight container. Keep the sauce and chicken together in the container to maintain moisture.

Stored properly in the refrigerator, the chicken will remain flavorful and safe to eat for up to three days. When reheating, add a splash of water or extra BBQ sauce to prevent the meat from drying out.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can cook the chicken, shred it, and allow it to cool completely before storing it in the fridge.

When ready to serve, simply reheat the mixture in a saucepan over medium heat or back in the slow cooker until it is steaming hot throughout, adding a little extra liquid if the sauce has thickened too much.

Serving ideas

For a classic Southern presentation, serve the pulled chicken on toasted brioche buns. The slight sweetness and buttery texture of the brioche complement the peach glaze perfectly. Add a generous portion of cold, crunchy jalapeño slaw on top of the chicken to provide a necessary textural contrast and a bright, acidic kick that cuts through the richness of the BBQ sauce.

Alternatively, this pulled chicken can be served over a bed of creamy coleslaw, polenta, or even alongside some buttery cornbread. The versatility of the sauce makes it a great topping for baked potatoes or as a filling for tacos. Regardless of how you choose to serve it, ensure the chicken is served warm, and offer extra lime wedges or fresh cilantro on the side for those who want to brighten up the flavors.

Frequently asked questions

Recipe card

Sweet Southern Peach Bourbon Pulled Chicken for Easy Dinners

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 3 lb chicken breasts
• 1 cup peach preserves
• 2 fresh peaches, sliced
• 1/4 cup bourbon
• 1/2 cup BBQ sauce
• 1/4 cup brown sugar
• Toasted brioche buns for serving
• Jalapeño slaw for serving

Instructions

1. Place the three pounds of chicken breasts at the bottom of your slow cooker. Add the peach preserves, sliced fresh peaches, bourbon, BBQ sauce, and brown sugar on top of the chicken. Ensure the ingredients are evenly distributed to allow the flavors to meld during the long cooking process.
2. Secure the lid on the slow cooker. Set the device to cook on the LOW setting for 4 hours. This gentle, slow heat ensures the chicken becomes incredibly tender while the peaches break down into a rich, sticky amber glaze.
3. Once the cooking time is complete, remove the lid and use two forks to shred the chicken directly in the pot, incorporating it thoroughly with the peach glaze. Let the shredded chicken rest for 5 minutes before piling it onto toasted brioche buns, garnished with extra fresh peach slices and jalapeño slaw.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

38 g

Fat

12 g

Fiber

2 g

Sugar

32 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.