Nothing beats walking into a house that smells like sweet peaches and rich bourbon mingling with savory chicken—that’s the magic of my crockpot peach and bourbon chicken. This dish became our family’s unofficial “Sunday supper” after I first threw it together during a hectic week years ago. I needed something hands-off but special, and wow—did this deliver!
The beauty of this recipe? It feels fancy (bourbon! peaches!) but couldn’t be simpler. Just toss everything in the slow cooker and let time work its magic. The chicken turns melt-in-your-mouth tender while absorbing all those incredible flavors. The peaches break down into this luscious, jammy sauce that balances the bourbon’s warmth perfectly. My kids gobble it up (yes, even with the bourbon—alcohol cooks off, promise!), and my husband always jokes that I should enter it in a county fair.
What makes this recipe truly shine is how adaptable it is. Out of fresh peaches? Canned work great. Not a bourbon fan? Try apple juice with a splash of vanilla. But trust me—that bourbon-peach combo? Absolute game-changer for turning basic chicken into something extraordinary.
Why You’ll Love This Crockpot Peach and Bourbon Chicken
This recipe is my go-to when I want maximum flavor with minimal effort. Here’s why it’s a total winner:
- Set it and forget it magic: Just dump everything in the crockpot in the morning, and come home to a house that smells incredible.
- Sweet meets savory perfection: The peaches caramelize into this jammy sauce that balances the bourbon’s warmth so beautifully.
- Works with pantry staples: No fresh peaches? No problem – canned work great in a pinch.
- Always tender chicken: Slow cooking guarantees juicy, fall-apart meat every single time.
- Weeknight fancy: It tastes like you slaved over it, but takes just 10 minutes of prep.
Honestly, the hardest part is waiting for it to finish cooking – that amazing smell will have you lifting the lid to sneak tastes!
Ingredients for Crockpot Peach and Bourbon Chicken
Gather these simple ingredients for that perfect sweet-savory balance—I promise you’ll love how they transform in the slow cooker:
- 4 boneless, skinless chicken breasts (thighs work too if you prefer richer meat)
- 2 cups sliced peaches – fresh when in season, but drained canned peaches save the day otherwise
- 1/4 cup bourbon (I use Jack Daniel’s, but any mid-shelf bourbon works—just skip the flavored kinds)
- 1/4 cup packed brown sugar – dark brown gives deeper flavor, but light brown’s fine
- 2 tablespoons soy sauce – the secret umami boost!
- 1 teaspoon each garlic powder and onion powder – don’t skip these flavor builders
- 1/2 teaspoon black pepper – freshly cracked if you can
That’s it! I always double check my bourbon bottle’s still got enough left… for the recipe, of course. Ahem.
How to Make Crockpot Peach and Bourbon Chicken
Okay, let’s get cooking! This is where the magic happens—transforming simple ingredients into that glorious peach-kissed, bourbon-infused chicken we all love. I’ll walk you through each step like I’m right there in your kitchen with you (wearing my favorite flour-dusted apron, naturally).
Step 1: Prep the Chicken
First things first: pat those chicken breasts dry with paper towels. This helps the sauce cling better later. Arrange them in a single layer in your crockpot—no stacking! We want every piece bathing in that delicious peach bourbon sauce. If they overlap, some parts won’t cook evenly, and nobody wants a dry bite of chicken.
Step 2: Combine Sweet and Savory Flavors
Now the fun part! In a bowl, mix together your peaches, bourbon, brown sugar, soy sauce, and spices. Pro tip: If you’re avoiding alcohol, swap the bourbon for apple juice plus 1/2 teaspoon vanilla extract—it mimics that depth surprisingly well! Pour this glorious mixture over the chicken, making sure to coat each piece. I like to gently toss everything right in the crockpot with a wooden spoon to distribute the peaches evenly.
Step 3: Slow Cook to Perfection
Pop the lid on and resist peeking! Cook on low for 6 hours (my preferred method for ultra-tender chicken) or high for 3 hours if you’re short on time. You’ll know it’s done when the chicken shreds easily with a fork—no pink in sight! The peaches should be melt-in-your-mouth soft, and your kitchen will smell like heaven. If the sauce seems thin, let it cook uncovered for the last 15-20 minutes to thicken slightly.
When it’s done, you can serve the chicken whole (my presentation choice for company) or shred it right in the pot for easy serving over rice. Either way, don’t forget to drizzle plenty of that incredible peach bourbon sauce over top—that’s where all the flavor lives!
Expert Tips for the Best Crockpot Peach and Bourbon Chicken
After making this recipe more times than I can count, I’ve learned a few tricks that take it from good to knock-your-socks-off amazing. First up: peach freshness matters. When summer peaches are at their peak, I’ll peel and slice them myself—that floral sweetness can’t be beat! Off-season? No shame in good-quality canned peaches (just drain them well so your sauce isn’t watery).
Now about that bourbon—don’t use your top-shelf bottle, but skip the super cheap stuff too. A mid-range bourbon like Maker’s Mark or Bulleit gives the perfect balance of oak and vanilla notes. And listen—if you’re nervous about alcohol, I promise nearly all cooks off during those long slow-cooker hours, leaving just incredible flavor behind.
One last pro move: let your chicken rest in the sauce for 10 minutes after cooking. Those juices redistribute beautifully, and the flavors deepen even more. Trust me—this tiny bit of patience pays off big!
Serving Suggestions for Crockpot Peach and Bourbon Chicken
Oh, the possibilities! This dish plays so nicely with so many sides—I’ve served it a dozen ways and never gotten bored. My absolute favorite is over a heap of fluffy jasmine rice—those buttery grains soak up every drop of that glorious peach bourbon sauce. For comfort food vibes, try creamy mashed potatoes (sweet potatoes work amazingly too!).
When I want something lighter, I’ll pile it onto a crisp green salad with toasted pecans—the peaches make the most delicious “dressing.” And don’t even get me started on biscuits! Tearing a warm, flaky biscuit open and topping it with this chicken? Pure happiness on a plate.
Storing and Reheating Crockpot Peach and Bourbon Chicken
Now, I know this dish disappears fast at my house, but if you somehow have leftovers (lucky you!), here’s how to keep them tasting amazing. First, cool the chicken completely before tucking it away—I usually let it sit on the counter for about 20 minutes. Then transfer everything to an airtight container with all that gorgeous sauce. It’ll keep in the fridge for 3-4 days, though I doubt it’ll last that long!
When reheating, I’ve got two favorite methods. The microwave works in a pinch—just cover and heat in 30-second bursts, stirring between each. But for best results? Warm it gently in a saucepan over medium-low heat with a splash of water or broth to loosen the sauce. This keeps the chicken from drying out and makes it taste fresh-made. Oh, and fair warning—your kitchen will smell just as incredible the second time around!
Crockpot Peach and Bourbon Chicken Variations
One of my favorite things about this recipe? How easily you can tweak it to match what’s in your pantry or suit different tastes! Turkey lovers – swap in thighs or tenderloins for chicken, just adjust cooking time down by about an hour since turkey cooks faster. Out of brown sugar? Honey or maple syrup make delicious substitutes – start with 3 tablespoons and adjust to taste.
For a spicier kick, add a diced jalapeño or pinch of red pepper flakes to the mix. And if you’re feeling fancy, stir in a handful of fresh basil or thyme at the end – those herbal notes take the flavor to new heights! The beauty is, no matter how you adapt it, that sweet-savory peach-bourbon magic always shines through.
Nutritional Information
Now, I’m no dietitian—just a home cook who loves good food—but here’s a rough estimate per serving (about 1 chicken breast with sauce): around 350 calories, 30g protein, and 25g carbs. Keep in mind, these numbers can wiggle a bit depending on your exact ingredients (especially that bourbon pour—no judging here!). Nutritional info varies by brands and peach sweetness, so take it as a friendly guideline rather than gospel.
Frequently Asked Questions
Can I use frozen peaches for crockpot peach and bourbon chicken?
Absolutely! Just thaw and drain them first—that extra moisture can make your sauce too thin. I actually keep a bag in the freezer just for this recipe. The texture changes slightly, but the flavor still shines through beautifully.
Will the alcohol cook out completely?
Don’t worry—after 6 hours in the crockpot, nearly all the bourbon’s alcohol evaporates, leaving just that rich, oaky flavor. If you’re extra cautious, use apple juice with a splash of vanilla instead. But trust me, that bourbon-peach combo is what makes this dish special!
Why is my chicken dry?
Ah, the cardinal sin of crockpot cooking! First, check your cook time—even 30 extra minutes can overcook breasts. I always go by internal temperature (165°F at the thickest part). Thighs are more forgiving if dryness plagues you regularly.
Can I make this without a crockpot?
Absolutely! Bake covered at 325°F for about an hour, or simmer in a Dutch oven on the stove. You’ll need to stir occasionally, but you’ll still get that tender, flavor-packed chicken we all love.
How spicy is this dish?
As written, it’s all sweet and savory—no heat. But if you’re like me and love a kick, add a pinch of red pepper flakes or a diced jalapeño with the peaches. The bourbon’s warmth pairs beautifully with a little spice!
Did this crockpot peach and bourbon chicken make your house smell as amazing as it does mine? I’d love to hear how it turned out for you! Drop a quick star rating below—it helps other home cooks know what to expect. Even better, leave a comment telling me your favorite way to serve it or any clever twists you tried (I’m always hunting for new ideas!). Your feedback makes my day and helps me create more recipes you’ll love. Now go enjoy that saucy, peach-kissed chicken—you’ve earned it!
PrintJuicy Crockpot Peach and Bourbon Chicken in 3 Easy Steps
A sweet and savory dish featuring tender chicken cooked with peaches and bourbon in a crockpot.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Total Time: 6 hours 10 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups sliced peaches (fresh or canned)
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Place chicken breasts in the crockpot.
- Add peaches, bourbon, brown sugar, soy sauce, garlic powder, onion powder, and black pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred or slice chicken before serving.
Notes
- Use fresh peaches when in season for the best flavor.
- Adjust bourbon to taste.
- Serve over rice or mashed potatoes.
Nutrition
- Serving Size: 1 breast
- Calories: 350
- Sugar: 20g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
