Whole30 Braised Peach Barbecue Chicken

Chicken thighs slow cooked in a sweet, tangy sauce.

Prep Time5

Cook Time2

Course: Main Course

Cuisine: American

Keyword: Barbecue, BBQ, Chicken Soup, Comfort, Crock Pot, Dairy free, Easy, grain free, Healthy, Peaches, Slow Cooker, Whole30

Servings: 6

12 Chicken Thighs, Bone-in, Skin-on
2 Tbsp Olive Oil
2 Tbsp Ghee Organic if available
1 Medium Onion, Cut into 1" chunks
2 Cup Chicken Broth, Divided 1½ Cup and ½ Cup
12 Ounces Whole30 Compliant Barbecue Sauce
1 Jar Whole30 Compliant Peach Preserves Recommend: St. Delfour brand
2 Tbsp Coconut Aminos
2 Tsp Red Boat Fish Sauce or other Whole30 Compliant Fish Sauce
4 Cloves Garlic, Peeled but left whole
16 ounces Frozen Organic Peaches, thawed with juices reserved. OR 2 cans of sliced peaches in juice. Only reserve juice from one can of peaches.
3 Green Onions, sliced for garnish

Preheat Oven to 300 degrees
Heat oil and butter in a heavy bottomed pot over med-high heat. Starting with skin side down, brown chicken on both sides. You will likely have to do this in 2 or 3 batches depending on the size of your dutch oven. Set browned chicken aside on a plate, reserving juices.
When browning is complete, remove desired amount (around half) of fat left in the dutch oven.
Add onions to remaining fat and saute until translucent, about 3 minutes.
Add 1½ Cups of chicken broth to the onions, scraping to remove bits and de-glaze the pot. Bring chicken broth to a simmer.
Once broth is simmering, add the barbecue sauce, peach preserves, coconut aminos, and fish sauce. Use the extra ½ cup of broth to rinse the barbecue and preserve jars, adding the liquid to the pot.
Add garlic cloves and thawed peaches with reserved juice. Stir all ingredients to combine.
Return browned Chicken to the pot, adding in reserved juices.
Cover pot and place in the center of the preheated oven.
Cook for 90 minutes and remove from oven.
Serve over cauliflower rice or compliant mashed potatoes. Sprinkle with diced green onions.
Green beans or a mixed green salad are a perfect veggie to accompany this meal.

If your slow cooker has a removable insert that is stove top safe, heat oil in it over med-high heat. If not, do this in a heavy bottomed sauce pot.
Starting with skin side down, brown chicken on both sides. You will likely have to do this in 2 or 3 batches depending on the size of your dutch oven. Set browned chicken aside on a plate, reserving juices.
When browning is complete, remove desired amount (around half) of fat left in the insert.
Add onions to remaining fat and saute until translucent, about 3 minutes.
Add 1½ Cups of chicken broth to the onions, scraping to remove bits and de-glaze the pot. Bring chicken broth to a simmer.
Return insert to the slow cooker base or add contents from sauce pot to the slow cooker.
Add the barbecue sauce, peach preserves, coconut aminos, fish sauce, garlic, and thawed frozen peaches with reserved juice to the pot. Use the extra ½ cup of broth to rinse the barbecue and preserve jars, adding the liquid to the pot.
Return browned Chicken to the pot, adding in reserved juices.
Cover and set the timer to cook on low for 4 hours.
Serve over cauliflower rice or compliant mashed potatoes. Sprinkle with diced green onions.
Green beans or a mixed green salad are a perfect veggie to accompany this meal.