This Crockpot Jalapeño Peach BBQ Chicken is sweet, spicy, and absolutely packed with flavor. The chicken gets fall-apart tender, and the peach and jalapeño BBQ sauce thickens into a sticky glaze that coats every bite. It’s the kind of meal that smells amazing while it cooks and tastes even better. You just toss everything in and let the slow cooker do its thing.
Why I Love This Recipe
This recipe came from one of those “let’s see what I’ve got” kitchen experiments that turned into a staple. The peaches mellow out the heat from the jalapeños, and together with the BBQ sauce, it just works.
- Just 15 minutes of prep — the slow cooker does the rest
- Uses simple, easy-to-find ingredients
- The perfect balance of sweet and heat
- Works great in sandwiches, tacos, or over rice
- Smells amazing while it cooks
What You’ll Need
- 2 lbs boneless, skinless chicken breasts
- 1 cup peach preserves
- ¾ cup BBQ sauce (your favorite brand)
- 1 fresh jalapeño, finely diced
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Tools You’ll Need
- 6-quart Crockpot
- Small knife and cutting board
- Measuring spoons and cups
- Mixing spoon or spatula
- Forks for shredding
Substitutions and Variations
- Chicken thighs can be used instead of breasts for richer flavor
- Apricot preserves instead of peach if that’s what you have
- Add more jalapeño or leave seeds in for extra heat
- Use chipotle BBQ sauce for a smoky twist
- Add diced peaches for extra texture
Make-Ahead Tips
You can mix the sauce ahead of time and store it in the fridge overnight. Just pour it over the chicken when ready to cook.
Recipe + Instructions
Step 1: Add Chicken to Crockpot
Place 2 lbs of boneless, skinless chicken breasts into the bottom of your Crockpot.
Step 2: Make the Sauce
In a small bowl, mix 1 cup peach preserves, ¾ cup BBQ sauce, 1 tablespoon apple cider vinegar, 1 finely diced fresh jalapeño, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper until well combined.
Step 3: Pour Sauce Over Chicken
Pour the entire sauce mixture over the chicken breasts in the Crockpot, making sure they are evenly coated.
Step 4: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
Step 5: Shred the Chicken
Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the Crockpot and stir to coat it in the sauce.
Step 6: Finish and Serve
Let the shredded chicken sit in the Crockpot on warm for 10–15 minutes to absorb the sauce. Then serve in a shallow bowl or plate.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or in a pan on low heat. You can also freeze it for up to 2 months — just thaw overnight in the fridge and reheat.
Makes
Serves: 6
Cook Time: 6–7 hours on low or 3–4 hours on high
Prep Time: 15 minutes
Total Time: Up to 7 hours, 15 minutes
Macros (Per Serving – Approximate)
- Calories: 310
- Protein: 34g
- Carbs: 22g
- Fat: 9g
- Sugar: 18g
- Fiber: 0.5g
Why This Recipe Works (Quick Science)
The natural sugars in peach preserves and BBQ sauce caramelize slowly during cooking, building rich flavor. Jalapeños add heat without overwhelming the sweetness. The slow cooker keeps moisture locked in, so the chicken turns out juicy and easy to shred. Apple cider vinegar balances the sweet with a hit of acid, rounding out the sauce.
Common Mistakes
- Not dicing the jalapeño fine enough – large chunks can overpower a bite
- Using raw peaches instead of preserves – they won’t melt into the sauce
- Lifting the lid too often – it drops the temperature and slows cooking
- Overcooking on high – check after 3 hours to avoid dry chicken
What to Serve With
- Toasted brioche buns for sandwiches
- Creamy coleslaw
- Cornbread or honey butter biscuits
- Grilled corn or roasted sweet potatoes
- Steamed white rice or garlic butter rice
FAQ
Can I use frozen chicken?
Yes, but thaw it first for best texture and safe cooking.
Is it very spicy?
It has a mild kick. You can remove the jalapeño seeds to reduce heat or add extra if you like it hot.
Can I make it with chicken thighs?
Absolutely. Use boneless, skinless thighs for extra juiciness.
How do I thicken the sauce?
If needed, remove the lid for the last 30 minutes on high or stir in a cornstarch slurry.
Final Thoughts
If you’re looking for something sweet, spicy, and super satisfying, this Crockpot Jalapeño Peach BBQ Chicken hits the spot. It’s simple, flavor-packed, and so versatile. Give it a go, and let me know how it turned out for you in the comments!