This easy slow cooker chicken is full of swoon worthy flavor
Pair it with cheesy baked grits
and you will have a delightful Southern meal
Bottle BBQ sauce gets amped up with peach jam,
bourbon, and Worcestershire sauce
Slice the onion and put it in the bottom of your slow cooker
Put the chicken on top of the onion slices
and season with salt, pepper & minced garlic
Pour the sauce evenly over the chicken
It will make your house smell amazing
as it cooks low and slow for 6-7 hours
PEACHY BOURBON BBQ CHICKEN
Equipment
- 6 quart slow cooker
Ingredients
- 6 boneless chicken thighs
- 1 1/2 cups Barbeque Sauce {I used KC Masterpiece but use any thick style sauce you like}
- 1 cup Peach preserves or jam
- 1/2 cup bourbon or whiskey
- 1 large onion
- 1 T Worcestershire sauce
- 2 cloves garlic minced
- salt & pepper
Instructions
- Spray slow cooker with cooking oil spray.
- Peel onion, cut in half and slice. Put onion slices in bottom of slow cooker and top with chicken thighs.
- Season with salt and pepper, and sprinkle with minced garlic.
- Combine bourbon, barbeque sauce, peach preserves, and Worcestershire. Pour over chicken. Cover and cook on low 6-7 hours. Serve with baked cheese grits, mashed potatoes or on buns. Makes 6 servings. Easily doubled
Serve it with cheesy baked grits
If you’re not a fan of grits,
it’s because you haven’t tasted cheese grits
The grits are cooked in chicken broth and milk,
then they are combined with butter, cheese & garlic and green onions
Place mixture into a baking dish and bake for 45-60 minutes
BAKED CHEESE GRITS
Ingredients
- 2 1/2 cups chicken broth
- 1 1/4 cups milk
- 1 tsp salt
- 1 cup quick cooking grits
- 1/2 cup butter
- 1-2 green onions sliced
- 8 oz Velvetta cut into cubes
- 1 tsp garlic powder
- 1 1/2 cups Vermont white Cheddar grated {6 oz}
Instructions
- Bring broth and milk to a boil in a large saucepan.
- Slowly add grits and salt. Return to boil and cook 1 minute, stirring in butter.
- Reduce heat, cover and cook for 3-5 minutes until thick and creamy. Remove from heat.
- Add onions, cheeses, garlic to grits and stir to melt and distribute cheeses.
- Pour into an 8×8 sprayed casserole dish.
- Refrigerate or bake at 350 for 45-60 minutes, until bubbly and golden. Serves 6-8
Enjoy!
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Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts