BBQ Chicken with Peaches and Whisky

This is adapted from one of Ree Drummond's recipes. It sounded super delicious, but a tad sweet for me, so I reduced the amount of jam in the recipe. Also the original recipe calls for cooking it in the oven for about 1 1/2 hours, but I wanted to arrive home to a feast, so I used the slow cooker instead!

2 TBsp olive oil

2 TBsp unsalted butter

2 lbs chicken thighs

1 1/2 yellow onions, chopped into chunks

1 1/4 cups whisky (I used Black Velvet)

1 1/2 C barbecue sauce

1 C water

2 TBsp Lea and Perrin's

5 garlic cloves, peeled

1/2 jar of apricot or peach jam

1 lb frozen peaches (or 3 fresh ones)

bunch of spring onions, sliced for garnish

Heat the olive oil and the butter in a large pan, and brown the chicken pieces in batches, then set them aside.

Add the chopped onions and cook for a few minutes until they turn golden. 

Pour in the whisky and deglaze the pan. Add the barbecue sauce, water, Lea and Perrin's, jam and garlic cloves.

Add the chicken back in to the pan, and finally add the peach slices.

Pour the chicken and sauce mixture into a slow cooker and cook on the low setting for 6 to 8 hours.

Serve with rice or mashed potatoes and a green salad. Garnish the chicken with the spring onions. I think it's a keeper!