~Amanda~
Everybody loves a great Crockpot recipe, especially in the middle of winter when we’re all craving a nice, warm meal to come home to at the end of the day. We were up in the mountains two weeks ago and this Chipotle Peach BBQ Chicken was the perfect meal for everyone to enjoy after a long day of skiing and snowboarding. This recipe is one that I have been experimenting with for quite some time now and have finally gotten the perfect combination of flavors that I think work so well together. There are only 7 ingredients so your prep is simple and the time you have to put into it is minimal, but you are rewarded with a delicious, tender, fall-apart chicken covered in a spicy, smoky, tangy sauce with accents of sweet peaches.
There are some BBQ recipes where I will put the time in and make a homemade BBQ sauce, but this is not one of them. Not only do I want this to be a quick and simple recipe (so you can just throw everything in the Crockpot and be done with it), but I also found a BBQ sauce that I just love (Sweet Baby Rays Original) and don’t think the flavors would be much different if I were to make the sauce from scratch. I do, however, combine the BBQ sauce with garlic, brown sugar, apple cider vinegar, and chipotle peppers to kick up the flavor an extra notch. I love the chipotle peppers in this recipe as they add such a nice smoky and spicy flavor that works so well with the tanginess of the BBQ sauce.
And the best part, you add peaches to the crockpot of chicken and BBQ sauce! I originally made this recipe using peach preserves, but I found that it turned out way too sweet. I now opt to use frozen peaches (or fresh if you’re making this in the summer when they’re available) and they provide the perfect amount of sweetness, without being too sweet, to balance with the tangy BBQ sauce. Once cooked, the peaches reduce down to small little bites of goodness in the chicken and BBQ sauce and are irresistible. This chicken can be eaten in so many different ways, it’s definitely hard to resist just eating it by the spoonful out of the crockpot, but my favorite is when it’s served on buns and topped with some of our delicious homemade Apple Poppyseed Coleslaw and a side of Roasted Sweet Potato Tots. Happy Crockpotting!
- 2 pounds chicken breast (boneless, skinless)
- 18 ounce bottle BBQ sauce (I recommend Sweet Baby Rays classic)
- 2 cloves garlic, minced
- 1/3 cup brown sugar
- 2 tablespoons apple cider vinegar
- 2 chipotle peppers in Adobo sauce, chopped (add more to taste if desired)
- 1 1/2 cups peaches, sliced (you can use thawed frozen peaches as well)
- In a bowl, mix the BBQ sauce, garlic, brown sugar, apple cider vinegar, and chipotle peppers.
- Place the chicken breasts at the bottom of your Crockpot, toss the peaches on top of the chicken, and pour the sauce over the chicken and peaches. Mix gently so the chicken breasts are coated with sauce on all sides.
- Cook on high for about 3 hours, turning chicken breasts over occasionally. After 3 hours, shred the chicken breasts using a fork and return to the Crockpot. Stir and cook for another half an hour. Serve.
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